If there’s one skillet dinner that always delivers, it’s this Lemon Chicken Orzo Pasta. You get juicy, golden chicken cutlets, a pan full of creamy, lemony orzo, and just enough spinach to make you feel like a responsible adult. A sprinkle of Parmesan (because life is short), and a generous spoon of Greek yogurt for that protein boost and just-rich-enough finish.
This dish has earned its spot as a family favorite around here. The chicken sears to golden brown perfection, leaving behind those glorious browned bits at the bottom of the pan that take the flavor from good to where-have-you-been-all-my-life.
Jump to:
Why You’ll Love This Lemon Chicken Orzo Pasta
Quick cook time – On the table in about 40 minutes.
One-pot meal = fewer dishes – Chicken + orzo cooks in the same large skillet.
Creamy but light – Thanks to Greek yogurt and Parmesan cheese, not heavy cream.
Balanced + nourishing – Lean protein, fresh spinach, pasta, and plenty of lemon.
Lemon Chicken Orzo Pasta Video
https://youtube.com/shorts/meus6lQ7wu0
If you enjoyed this video for Lemon Chicken Orzo Pasta video, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
Ingredient Highlights
Chicken cutlets – Made by slicing boneless, skinless chicken breasts in half. Even cooking, juicy results.
Fresh garlic + minced garlic – For big flavor in both chicken and orzo.
Italian seasoning and oregano – Adds savory depth.
Orzo pasta – A great choice for one-pan meals; it soaks up broth and turns into creamy orzo.
Chicken broth or chicken stock – Builds flavor; I use a high-protein broth for added protein.
Lemon zest + fresh lemon juice – Bright and zippy, balances the creaminess.
Parmigiano Reggiano cheese – Melts into the sauce for richness.
Fresh spinach – Wilts beautifully into the pasta.
Fresh parsley, fresh basil, or dill – Finishing herbs that keep it lively.
Optional toppings – Lemon slices, toasted nuts, or even grape tomatoes/cherry tomatoes for color.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Pound cutlets with mallet, pat dry, and season.
Step 2: Golden sear the chicken, add a little broth, then cover and finish gently for juicy results. Rest before slicing.
Step 3: Sauté onion, garlic, and toast the dry orzo.
Step 4: Add seasonings, broth + lemon zest juice. Cook until al dente.
Step 5: Stir in spinach until wilted. Add Parmesan, and yogurt off the heat.
Step 6: Top with sliced chicken and herbs. I used basil but you can also add parsley.
Substitutions & Variations
Rotisserie chicken – Shred and stir into the orzo for an easy way to shorten prep.
Boneless skinless chicken thighs – A juicier swap for chicken breasts.
Garlic powder – Use if you don’t have fresh garlic.
Dijon mustard – Whisk into the sauce for a tangy kick.
Chicken orzo bake – Transfer everything to a baking dish, top with cheese, and bake for a cozy variation.
Soup version – Add extra chicken stock and veggies to turn this into a lemon chicken orzo soup recipe.
FAQ
Don’t skip the resting step — let it sit 5 minutes before slicing.
Yes — skip the chicken and use vegetable broth. Add chickpeas or white beans for protein.
If added too hot, it can curdle. Stir it in last for a silky sauce.
⭐️ Recipe
Lemon Chicken Orzo Pasta
Ingredients
- 1 ½ lbs boneless skinless chicken breasts
- 2 tablespoon olive oil divided
- 1 tbsp butter
- 1 shallot or ½ onion, finely chopped
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 tsp garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1.5 cups uncooked orzo pasta
- 2 ½ cups high-protein chicken broth or regular chicken broth/stock
- Zest + juice of 1 large lemon
- ½ cup grated Parmigiano Reggiano or Pecorino Romano
- 2 cups baby spinach
- ¾ cup plain Greek yogurt whole milk preferred
- Kosher salt + black pepper to taste
- Fresh parsley or basil for garnish
- Optional: toasted pine nuts or almonds lemon slices, cherry tomatoes or grape tomatoes for topping
Instructions
Prepare the chicken
- Pound the cutlets with a mallet until 1 ¼ inch thick.1 ½ lbs boneless
- Pat the chicken dry with paper towels so it sears instead of steaming.
- Combine salt, pepper, garlic powder, oregano, and paprika and rub chicken on both sides.1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
Cook the chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.2 tablespoon olive oil
- Once oil is hot, place chicken cutlets in the skillet and cook undisturbed for 5–7 minutes, until the first side is golden brown.
- Flip the chicken, add 2 tablespoon of water or chicken broth. Immediately cover the pan with a lid, and reduce heat to medium.
- Cook for another 7–10 minutes (depending on thickness), until the internal temperature reaches 160°F. The chicken will cook further while resting.
- Transfer chicken to a plate and let it rest at room temperature covered for 5 minutes before slicing.
Build the orzo base
- In the same skillet, add 1 tablespoon butter on medium heat.1 tablespoon butter
- Sauté the shallot for 3–4 minutes until softened.1 shallot
- Add the minced garlic and cook for 30 seconds until fragrant.3 garlic cloves
- Stir in the dry orzo pasta and toast for 1–2 minutes, stirring often, until lightly golden. This step prevents mushy pasta and adds flavor.1.5 cups uncooked orzo pasta
Simmer the orzo
- Pour in 2 ½ cups of chicken broth and add the lemon zest and lemon juice.2 ½ cups high-protein chicken broth, Zest + juice of 1 large lemon
- Use a wooden spoon to scrape up the browned bits from the bottom of the pan.
- Add in the oregano and Italian seasoning.1 teaspoon Italian seasoning
- Bring to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally, until the orzo is al dente.
- Add an extra splash of broth if needed to keep it saucy.
Add spinach and creaminess
- Stir in the fresh spinach until just wilted.2 cups baby spinach
- Remove the skillet from the heat.
- Stir in the Parmesan cheese. Temper the yogurt while stirring 2 tablespoon of the yogurt in ½ cup of warm chicken broth. Mix well and add the rest of the yogurt and mix well again.½ cup grated Parmigiano Reggiano, ¾ cup plain Greek yogurt
- Add the yogurt mixture and combine.
- Taste and adjust seasoning with salt, black pepper, and a squeeze of fresh lemon juice if desired.Kosher salt + black pepper
Slice and serve
- Slice the rested chicken into strips.
- Spoon the lemony orzo onto plates or a serving platter.
- Arrange chicken pieces on top and garnish with fresh basil or parsley.Fresh parsley or basil
- Optional: sprinkle with toasted pine nuts or almonds, add lemon slices, or scatter cherry tomatoes for extra freshness.
Notes
Storage & Meal Prep
- Fridge – Store leftovers in an airtight container for 3–4 days.
- Reheat – Add a splash of chicken broth to loosen the sauce.
- Meal prep – Works beautifully for lunches; portion into bowls with extra greens.
Leave a Reply