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lemon chicken orzo in a skillet
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Lemon Chicken Orzo

This lemon chicken orzo skillet is the perfect combination of comfort food and fresh, bright flavor thanks to the creamy orzo, zesty lemon juice, and tender chicken. Make a complete meal in one pot for a quick weeknight dinner and easy cleanup.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American
Diet: Gluten Free
Keyword: chicken thighs, orzo, pasta
Servings: 6 servings

Equipment

  • Large, deep skillet or Dutch oven

Ingredients

  • 2 Tablespoons olive oil divided
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 1 1/2 lbs boneless skinless chicken thighs or breasts (Note 1)
  • 2 tablespoons butter or vegan butter
  • 1 medium shallot sliced into rings (Note 2)
  • 4 cloves minced garlic
  • 1 1/4 cup dry orzo pasta gluten-free if needed
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup heavy cream coconut cream for dairy-free
  • 1 lb asparagus tough ends trimmed and cut into 1-2 inch strips
  • 1/4 cup parmesan cheese nutritional yeast for dairy-free
  • 3 Tablsepoons lemon juice (about 1 lemon)
  • 2 teaspoons lemon zest (about 1/2 a lemon)
  • Fresh parsley, fresh dill, or, fresh oregano for topping

Instructions

  • Pat the chicken thighs dry with a paper towel. Add them to a medium bowl with 1 tablespoon of olive oil then sprinkle them with salt, pepper, red pepper flakes, and paprika. Toss quickly to coat.
  • Heat the remaining Tablespoon of olive oil in a deep, large skillet, like a cast-iron skillet, over medium-high heat. Once it’s hot and shimmering, add the chicken thighs, flat side down, and sear for 8-10 minutes, flipping halfway through until the chicken reaches just below 165°F to allow for carryover cooking while it rests. Remove the chicken to a clean plate or cutting board.
  • Turn the heat down to medium heat and add the butter to the bottom of the pot and stir to melt. Add the shallot and saute until soft, 2-3 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
  • Pour in the uncooked orzo and stir around to toast the orzo for 1-2 minutes. Pour in the chicken broth, coconut cream or heavy cream, and nutritional yeast or parmesan cheese, and use the spatula to scrape any brown bits from the bottom of the pan from cooking the chicken and onion.
  • Turn the heat up to high and bring the mixture to a boil then turn it down to low heat and simmer, covered, for 13-14 minutes, opening the lid every 3 or so minutes to gently stir to avoid the bottom browning. Double-check the orzo package instructions and adjust cook time as needed to reach al dente.
  • About 4 minutes before the cooking time is up, open the lid and stir the orzo then place the chopped asparagus on top, without stirring, place the lid back on and cook to steam for the remaining 3-4 minutes, until the orzo is al dente and the asparagus is tender.
  • Remove the skillet from the heat and stir in the lemon juice and lemon zest, mixing the asparagus into the orzo as you do. Place the chicken thighs back on top and sprinkle with fresh herbs before serving.

Video

Notes

Note 1. Chicken Breasts. Slice chicken breast in half lengthwise and pound them down to an even thickness to help them cook quickly and evenly.
Note 2. Shallots. We love the mild flavor and small size of the shallots but you can swap this for thinly sliced or diced yellow onion.
Can I use rice instead? Orzo is a type of pasta, which requires a different amount of cooking liquid and cook time so I don't recommend using it in place of orzo. Try our one pot Hawaiian chicken if you're looking for an easy one pot chicken and rice recipe.
Gluten-Free: Jovial makes a really good gluten-free and grain-free cassava flour orzo that holds up really well to the creamy lemon sauce.
Dairy-free: swap the butter for vegan butter, the heavy cream for coconut cream, and the parmesan cheese for nutritional yeast.
Leftovers: If you have any leftover lemon chicken orzo, you can store it in the refrigerator in an airtight container for up to 3-4 days. Let the dish cool completely to prevent condensation inside the container then place it in an airtight container and store it for up to 4 days.
Side dishes: this is a complete meal on its own thanks to the pasta, vegetables, and protein, but you could serve this with garlic bread or a simple kale salad.

Nutrition

Serving: 4ounces chicken plus orzo | Calories: 428kcal | Carbohydrates: 26.1g | Protein: 30.5g | Fat: 14.2g | Cholesterol: 116.7mg | Sodium: 351mg | Fiber: 3.3g | Sugar: 3.9g | Vitamin A: 80.1IU | Vitamin C: 21.4mg