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
Scale
CHICKEN
- 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
ORZO
- 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
ADD LATER
- 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)
Instructions
- Season Chicken: While chicken is still on the cutting board, pat dry and season with 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1/2 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
