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.
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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.
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.
- 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.
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:
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.
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.
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.
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!
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Lemon Chicken Orzo Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Description
This Chicken Lemon Orzo recipe features tender chicken pieces cooked with a creamy, lemon-infused orzo pasta and fresh vegetables. Enhanced with mozzarella, feta, and fresh herbs, this dish balances bright citrus flavors with savory comfort. Perfect for a quick and flavorful weeknight dinner, it combines comforting textures and vibrant tastes in one pot.
Ingredients
CHICKEN
- 1 pound chicken breasts, chopped into large bite size pieces
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
ORZO
- 2 tablespoons butter
- 1 small onion, diced (or 1 teaspoon powder)
- 4 garlic cloves, minced (or 1 teaspoon 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 ¾ cups low sodium chicken broth
- Zest and juice of 1 large lemon (¼ cup juice)
- 1 teaspoon chicken bouillon/better than bouillon
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
ADD LATER
- ½ cup shredded mozzarella
- ¼ cup feta
- ¼ cup chopped basil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley (OR 1 teaspoon EACH dried dill and parsley)
Instructions
- Season Chicken: While chicken is still on the cutting board, pat dry and season with ½ teaspoon salt, ½ teaspoon paprika, and ½ teaspoon pepper evenly over the pieces.
- Cook Chicken: Heat 2 tablespoons olive oil in a 3.75 quart or larger braiser or Dutch oven over medium-high heat. Add chicken and cook until most of the chicken turns opaque but not fully cooked through, then remove to a plate.
- Sauté Aromatics and Orzo: Melt butter in the same pot with chicken drippings over medium-high heat. Add diced onions and sauté for 4 minutes until translucent. Add orzo pasta and sauté for 2 minutes. Add grated zucchini and minced garlic and cook an additional 2 minutes until onions are tender.
- Add Liquids and Seasonings: Stir in evaporated milk. Whisk chicken broth with cornstarch until smooth and add to the pot. Mix in lemon zest, lemon juice, chicken bouillon, dried thyme, salt, and pepper. Stir chicken pieces back into the pot.
- Simmer Orzo: Cover the pot and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring every couple minutes to prevent sticking and replacing the lid. If orzo is not tender and liquid mostly absorbed, add additional broth as needed. The final texture should be creamy like risotto, with some liquid remaining.
- Finish with Cheese and Herbs: Stir in shredded mozzarella until melted, then add feta cheese and chopped fresh basil, dill, and parsley. Taste and adjust seasoning with extra lemon juice, salt, and pepper if desired. For a saucier, creamier texture, stir in additional broth or milk.
Notes
- Chicken bouillon: Use 1 teaspoon granulated bouillon, 1 bouillon cube (crumbled), or 1 teaspoon better than bouillon for best flavor. Do not dissolve cube in water first.
- Protein swaps: Substitute rotisserie chicken, ground chicken, chicken sausage, lean ground beef, Italian sausage, roasted shrimp, or salmon for the chicken.
- Vegetable options: Add sautéed mushrooms, eggplant, bell peppers, green beans, tomatoes, peas, corn, or spinach. Stir peas and spinach in after simmering.
- Cheese swaps: Replace feta with Parmesan and mozzarella with Gouda, Havarti, cheddar, or Pepper Jack to vary the flavor profile.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator up to 5 days; not suitable for freezing. Microwave small portions for 1 minute then stir and heat at 15-second intervals until warm. Reheat larger portions on stovetop with occasional stirring and add broth or milk to restore creaminess.
- Meal prep tips: Chop and season chicken up to 3 days ahead. Zest and juice lemon a couple days ahead, stored in fridge. Dice aromatics and grate zucchini up to 3 days ahead in separate containers. Shred mozzarella and store refrigerated.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
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