Name: Lemon Chicken Orzo Stir-Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 pound chicken breasts, chopped into large bite size pieces; 1/2 tsp paprika; 1/2 tsp salt; 1/2 tsp pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1 small onion, diced (or 1 tsp powder); 4 garlic cloves, minced (or 1 tsp powder); 1 ½ cups orzo pasta (uncooked); 2 medium zucchini and/or yellow summer squash, grated (optional); 1 12 oz. can evaporated milk; 2 tablespoons cornstarch; 2 3/4 cups low sodium chicken broth; Zest and juice of 1 large lemon (¼ cup juice); 1 teaspoon chicken bouillon/better than bouillon; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp pepper; 1/2 cup shredded mozzarella; 1/4 cup feta; 1/4 cup chopped basil; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh parsley (OR 1 teaspoon EACH dried dill and parsley)

There’s something about the vibrant zing of lemon combined with tender chicken and creamy pasta that just brightens your whole meal. This Lemon Chicken Orzo Stir-Fry Recipe perfectly balances fresh, savory, and comforting flavors in one skillet—making it an absolute joy to cook and eat.

A close-up of a creamy risotto dish in a white pan with a light beige color base mixed with small pieces of chicken or meat. On top, there are three grilled lemon slices with a slightly charred brown crust, sprinkled with crumbled white cheese and chopped fresh green herbs. A few basil leaves sit near the lemon slices, adding bright green color. A gold spoon rests on the left side, partly in the risotto. The background is a white marbled surface with scattered green herb leaves. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Chicken Orzo Stir-Fry Recipe
Top Tip
How to Serve Lemon Chicken Orzo Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chicken Orzo Stir-Fry Recipe

Why You'll Love This Recipe

I’ve made this Lemon Chicken Orzo Stir-Fry Recipe countless times now, and what keeps me coming back is how effortlessly it combines bright, fresh citrus with velvety orzo and juicy chicken—all in one pan! It’s perfect for a busy weeknight or when you’re tired of the usual pasta dishes.

All-in-One Dinner: You get protein, veggies, and starch cooked together, meaning fewer pots and less cleanup.
Zesty, Cozy Flavor Combo: The lemon zest and juice add freshness that cuts through the creamy orzo beautifully.
Fast and Flexible: It comes together in about 30 minutes and adapts well to whatever you have on hand.
Comforting Creaminess: Thanks to evaporated milk and cheese, it’s rich without being heavy, which makes everyone happy.

The image shows a close-up view of creamy orzo pasta in a white bowl, with a rich texture and light golden color mixed with small green herb pieces scattered on top. There are some small crumbles of white cheese and finely chopped fresh herbs like parsley or basil on the surface, adding green and white spots to the creamy yellow base. In the background, a charred grilled lemon half is visible, with caramelized dark lines contrasting with the bright yellow of the lemon. The bowl rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in building layers of flavor and texture. You’ll love how the orzo absorbs the broth and lemon for a creamy, risotto-like finish, while shredded zucchini sneaks in some veg without overpowering the dish.

Flat lay of fresh, large raw chicken breasts chopped into bite-sized pieces, a small pile of bright orange paprika powder, a small heap of coarse salt crystals, whole black peppercorns scattered nearby, two tablespoons of golden olive oil in a small white ceramic bowl, a small white ceramic bowl with creamy butter cubes, one small white onion peeled and diced, four fresh garlic cloves peeled and minced, uncooked orzo pasta in a neat mound, two medium zucchini with vibrant green skin, grated finely, one lemon cut in half showing juicy pulp and a small white ceramic bowl with bright yellow lemon zest, a small white ceramic bowl filled with smooth evaporated milk, a small white ceramic bowl holding translucent cornstarch powder, a simple white ceramic bowl with rich, low sodium chicken broth, a small white ceramic bowl with crumbled chicken bouillon cube, a small white ceramic bowl of shredded white mozzarella cheese, a small white ceramic bowl of crumbled white feta cheese, fresh green basil leaves scattered neatly, a small bunch of fresh dill, and a small bunch of fresh curly parsley, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: I prefer large bite-sized pieces so they cook evenly and stay juicy.
Paprika, salt, and pepper: Simple seasoning to boost the chicken’s flavor before searing.
Olive oil: For that golden sear, plus it adds a subtle fruity richness.
Butter: Melts into the pan to create a delicious base for the orzo and onions.
Onion: Adds sweetness and depth when sautéed — I sometimes swap fresh onion with powder if I’m in a rush.
Garlic: Essential aromatic that pairs flawlessly with lemon and herbs.
Orzo pasta: Its tiny size cooks fast and absorbs flavors beautifully.
Zucchini or summer squash: Grated for gentle veggie texture and moisture—optional but highly recommended.
Evaporated milk: Creates the creamy sauce without heaviness—a neat trick for extra silkiness.
Cornstarch: Helps thicken the sauce to that perfect consistency.
Chicken broth: A savory, salty base that the orzo soaks up nicely.
Lemon zest and juice: The heart of this recipe—adds a fresh citrus punch that elevates everything.
Chicken bouillon: Boosts flavor depth; don’t skip it or the lemon orzo falls flat.
Dried thyme, salt, and pepper: For subtle herbal notes and seasoning balance.
Mozzarella and feta: Melted cheese layers in creamy tang and saltiness.
Basil, dill, and parsley: Fresh herbs brighten each bite and add color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This dish is a fantastic base for whatever you love or have on hand. Over time, I mess around with swapping proteins or tossing in whatever vegetables I’m craving to keep it fresh and exciting.

Protein Swaps: I once swapped chicken for Italian sausage and tossed in spinach at the end—it was just as delicious, with more punch.
Cheese Mix-ups: If you’re not a fan of feta, try Parmesan or Havarti for a different creamy vibe.
Extra Veggies: Bell peppers, peas, or mushrooms can be sautéed with the onions for extra flavor and nutrients.
Dairy-Free: Substitute evaporated milk with coconut milk and skip the cheese for a dairy-free version.

Step-by-Step: How I Make Lemon Chicken Orzo Stir-Fry Recipe

Step 1: Season and Sear the Chicken

First things first: while the chicken’s still on the cutting board, I pat it dry to get a better sear and season it with paprika, salt, and pepper. Getting that simple seasoning right is key for flavor depth. Heat olive oil over medium-high heat in a heavy pan or Dutch oven—once shimmering, add the chicken pieces and cook just until they’re mostly opaque (not fully cooked through). This helps keep the chicken juicy when it finishes cooking with the orzo later. Remove the chicken to a plate to rest.

Step 2: Sauté Aromatics and Toast the Orzo

In the same pan with the chicken drippings, melt the butter and sauté diced onion until fragrant and tender—usually about 4 minutes. Add the orzo and toast it for 2 minutes, stirring often, which helps develop a nutty flavor and prevents it from getting mushy. Next, add grated zucchini and garlic and cook for another couple of minutes to soften everything up.

Step 3: Bring It All Together with Broth and Lemon

Time to build the sauce: pour the evaporated milk into the pot, then whisk chicken broth with cornstarch until smooth and pour it in. Stir in lemon zest, lemon juice, chicken bouillon, dried thyme, salt, and pepper. Toss the chicken back into the pan, cover, and bring it to a gentle simmer. Reduce heat to medium-low and simmer for 8 to 10 minutes, stirring every few minutes so the orzo cooks evenly and doesn’t stick.

Step 4: Finish with Cheese and Fresh Herbs

Once the orzo is tender and creamy but still slightly saucy, stir in shredded mozzarella until it melts, then add crumbled feta and a generous handful of fresh basil, dill, and parsley. Give it a final taste to adjust seasoning—sometimes I add a splash more lemon juice or a pinch more salt depending on my mood. If you want it saucier or creamier, just stir in a little extra broth, milk, or cream until it’s just right.

Top Tip

I’ve learned through making this Lemon Chicken Orzo Stir-Fry Recipe a dozen times that patience and seasoning are king. Here are a few nuggets that really make a difference to the final dish.

Don’t Skip Searing: Getting that early golden color on the chicken adds flavor and keeps it juicy.
Toast the Orzo: It deepens the flavor and helps keep the pasta from sticking together as it cooks.
Watch the Simmer: Stir regularly and keep the heat low to avoid burning on the bottom. Adding a bit more broth if it looks dry helps keep it creamy.
Fresh Herbs Last: Adding the basil, dill, and parsley right at the end preserves their bright taste and color.

How to Serve Lemon Chicken Orzo Stir-Fry Recipe

Garnishes

I like to finish this dish with a handful of chopped fresh basil and dill because their flavors complement the lemon so well. A light drizzle of extra virgin olive oil or a little lemon zest on top adds a pop of brightness and richness as you dig in.

Side Dishes

I usually keep sides simple—something light like a crisp green salad or roasted asparagus pairs wonderfully. Garlic bread or crusty rolls are also great if you want to make the meal more filling.

Creative Ways to Present

For special occasions, I’ve served this Lemon Chicken Orzo Stir-Fry Recipe in individual ramekins topped with a sprig of fresh herbs and a lemon wedge on the side for an elegant touch. It’s surprisingly festive for a quick skillet meal!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 5 days. I find the flavors actually deepen overnight, making it a great next-day lunch or quick dinner.

Freezing

This recipe doesn’t freeze very well because the orzo can get mushy. I’d recommend making smaller portions if you want to avoid waste.

Reheating

I usually reheat leftovers gently on the stovetop over low heat, stirring often and adding a splash of broth to bring back the creamy texture. If you’re using a microwave, heat in short bursts and stir between to keep it from drying out.

Frequently Asked Questions:

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Rotisserie chicken is a wonderful shortcut. Just shred it and stir it in during the last few minutes of cooking to heat through. This saves time and adds great flavor.

What if I don’t have evaporated milk?

You can substitute evaporated milk with half-and-half or whole milk, though the sauce will be slightly less creamy. For a dairy-free option, try coconut milk for a subtle tropical twist.

Can I make this recipe vegan or vegetarian?

To make it vegetarian, swap chicken broth for vegetable broth and omit the chicken, perhaps adding mushrooms or beans for protein. For vegan, also replace cheese with plant-based alternatives and use a non-dairy milk. The orzo still cooks beautifully and absorbs flavor well.

How do I prevent the orzo from sticking or burning during cooking?

Stirring regularly and maintaining a gentle simmer is key. If the liquid starts to absorb too quickly and the orzo isn’t tender yet, add a splash more broth and lower the heat. Using a heavy-bottomed pan helps distribute heat evenly.

Final Thoughts

This Lemon Chicken Orzo Stir-Fry Recipe is one of my go-to meals when I want something that’s quick, comforting, and packed with fresh flavor. It’s easy enough for a weeknight but special enough to share with company. I hope you enjoy making it as much as I do—it really feels like a little kitchen hug in every bite. Give it a try and tweak it your way, then let me know how it turns out!