Description
This Chicken Lemon Orzo recipe combines tender chicken pieces with creamy orzo pasta, infused with fresh lemon zest and juice, herbs, and a mix of cheeses for a bright, comforting meal perfect for any night of the week.
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 or 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
Instructions
- Season Chicken: Pat the chicken dry on the cutting board and season evenly with 1/2 teaspoon each of salt, paprika, and pepper to ensure flavorful meat.
- Cook Chicken: Heat 2 tablespoons of olive oil over medium-high heat in a large braiser or Dutch oven. Add the chopped chicken and cook until most pieces turn opaque but are not fully cooked through. Remove the chicken to a plate and set aside.
- Sauté Vegetables and Orzo: Melt the butter in the pan drippings over medium-high heat. Add diced onions and sauté for about 4 minutes until translucent. Add orzo and cook, stirring, for 2 minutes to toast slightly. Stir in the grated zucchini and minced garlic, cooking an additional 2 minutes until onions are tender.
- Add Liquids and Seasonings: Pour in the evaporated milk. In a separate cup, whisk chicken broth with cornstarch until smooth and add to the pot. Mix in lemon zest and juice, chicken bouillon, dried thyme, salt, and pepper. Return the partially cooked chicken to the pot and stir to combine.
- Simmer Orzo: Cover the pot and bring the mixture to a simmer. Reduce heat to medium-low and cook for 10 minutes, stirring every couple of minutes to prevent sticking and burning. Add more broth if the orzo is not tender once most liquid is absorbed. The consistency should be creamy like risotto with some liquid remaining.
- Finish with Cheese and Herbs: Stir in shredded mozzarella until melted, then add feta cheese followed by chopped basil, minced dill, and parsley. Taste and adjust seasoning with additional lemon juice, salt, or pepper as desired. For a saucier dish, add extra broth, milk, or cream.
Notes
- Use chicken bouillon for enhanced flavor; substitute with granulated bouillon, a crushed bouillon cube, or better than bouillon paste.
- Protein swap ideas include rotisserie chicken, ground chicken, chicken sausage, lean ground beef, Italian sausage, sautéed shrimp, or salmon.
- Add extra vegetables like mushrooms, eggplant, bell peppers, green beans, tomatoes, peas, corn, or spinach for variety. Stir peas and spinach in after simmering.
- Swap cheeses to change flavor: try Parmesan instead of feta or Gouda, Havarti, cheddar, or Pepper Jack instead of mozzarella.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; this dish does not freeze well.
- Reheat small portions in the microwave in 15-second intervals, stirring between intervals; for larger portions, reheat gently on the stove with a splash of milk or broth for creaminess.
- Meal prep tips: Chicken can be chopped and seasoned up to 3 days ahead; lemon zest and juice can be prepared and stored for a couple of days; aromatics and squash can be prepped and refrigerated separately; cheese can be shredded and stored.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
