Enjoy this creamy lemon chicken orzo that brings bright, savory, and comforting flavors. This meal is high-protein, a one-pan meal, and ready under 40 minutes. 

This is a recipe I often hear my family mention. It’s that kind of comforting meal that’s just so irresistible that everyone is going to want seconds.

But the best thing about this recipe is that while it looks like a complicated dish, the truth is that it’s so easy; that’s why I don’t mind when they ask to have it for dinner.

The orzo gets toasted in olive oil and garlic before absorbing white wine and chicken stock. The cream and Parmesan make it irresistibly creamy, and the chicken adds the protein boost.

Each serving gives you 522 calories, making it a complete meal. And it delivers an impressive 31 grams of protein per serving.

Pair it with an arugula salad or a simple green salad, and you’ll have a nicely balanced meal waiting for you.

Ingredients and Substitutes

CHICKEN

Chicken thighs, boneless and skinless (1.5 lb) – You can replace it with chicken breasts, turkey fillets, or tofu for a plant-based option.

Olive oil (2 tbsp) – Swap with avocado oil, ghee, or coconut oil.

Dried oregano (1 tsp) – Substitute with Italian seasoning, thyme, or marjoram.

Paprika (1 tsp) – Replace with smoked paprika, chili powder, chipotle powder, or cayenne pepper.

Salt (1/2 tsp)

Black pepper (1/2 tsp)

LEMON ORZO

Olive oil (2 tbsp)

Garlic, minced (4 cloves) – You can also use garlic powder or garlic paste.

Medium yellow onion, chopped (1) – Use white onions, shallots, or red onions.

Italian seasoning (1 1/2 tsp) – Create your homemade version by micing dried basil, thyme, rosemary, and marjoram.

Orzo (1 cup) – Substitute with couscous, small pasta shapes, or quinoa for a gluten-free alternative.

Dry white wine (1/2 cup) – Switch with chicken stock, vegetable stock, or diluted apple cider vinegar.

Chicken stock (2 cups) – Swap with vegetable stock.

Baby spinach (4 oz) – You can also use arugula, kale, or Swiss chard.

Heavy cream (1/2 cup) – Replace with half-and-half, whole milk, or coconut cream.

Parmesan cheese, grated (1/2 cup) – Use Pecorino Romano, Asiago, or nutritional yeast for a plant-based alternative.

Lemon juice (3 tbsp) – You can also use lime juice.

Sea salt, to taste  

Black pepper, to taste

How to Make Lemon Chicken Orzo

Step 1. Coat the chicken with 1 tbsp of olive oil, oregano, paprika, salt, and pepper.

Step 2. Grab a skillet and place it over medium-high heat. Add the rest of the oil and let it heat up.

Place the chicken and cook the thighs for 3-5 minutes on each side, until golden and cooked through. Remove from the skillet and set it aside.

Step 3. Lower the heat to medium and add 2 tbsp of olive oil. Then add the garlic, onion, and Italian seasoning.

Cook for 2-3 minutes.

Step 4. Add the orzo and toast it for 2-3 minutes.

Step 5. Pour the wine and let it simmer for 2-3 minutes.

Step 6. Then, pour the chicken stock and bring to a boil. Let it simmer for 5-10 minutes, stirring occasionally.

Step 7. Add the spinach and cook until it wilts.

Step 8. Add the cream, Parmesan, and lemon juice. Season with salt and pepper to taste.

Step 9. Place the chicken back into the skillet and let it warm through.

My Tips & Tricks

1. Use warm chicken broth: Adding cold liquid to a hot pan can cause the temperature to drop, which can slow the cooking process. Try warming the stock before you add it (if it’s possible).
2. Grate your own Parmesan cheese: Pre-grated Parmesan cheese often has anti-caking agents that prevent it from melting completely. It’s best to grate fresh Parmesan cheese.
3. Let the orzo rest before serving: Let it rest for 3-5 minutes before serving to allow the sauce to thicken and the flavors to settle.