This Lemon Chicken Orzo Pasta is a cozy, one pan meal that’s bursting with a fresh lemon flavor, tender chicken, spinach, and cheesy orzo. It’s the kind of weeknight dinner that feels special enough for guests but easy enough for any night of the week!

A creamy chicken and spinach orzo dish is being stirred with a wooden spoon in a skillet. Grated cheese is in a small bowl nearby, and a lemon wedge is visible in the background.

Quick Snapshot:

  • Total Time: About 40 minutes
  • Pan Size: A large skillet
  • Best Tip: Don’t overcook the orzo, otherwise it will become mushy
  • Perfect For: Make-ahead or meal prep dinner; busy weeknights

Tired of wondering what to make for dinner after a long day? 

This creamy lemon orzo chicken the kind of meal that saves you when you don’t have the time or energy for something complicated. Everything cooks in one pan, it’s ready in about 40 minutes, and it tastes like something you’d order at a restaurant.

And if you’ve been hanging around here long enough, you know that I’m all about flavorful chicken. I tested this recipe four times to make sure it doesn’t lack in flavor and turns delicious every time.

The combination of juicy chicken, orzo, and silky lemon parmesan cream sauce makes every bite hearty and comforting. The flavors are bright yet cozy, balance with a touch of cream, some lemon juice and zest, and seasonings. 

It’s simple, family-friendly, and easy to customize with different veggies, seasonings, or pasta. Plus, the leftovers reheat well, which makes this greek lemon chicken orzo perfect for meal prep.

Looking for more quick weeknight meals? You’ll adore this chicken and mushroom pasta, chicken piccata meatballs, one pot meatball stroganoff, and spinach and mushroom quinoa bowl!

Plus, this collection of easy chicken pastas and spring dinner recipes has a lot of deliciousness, too!

A plate of creamy chicken and spinach orzo garnished with grated cheese, served with a gold fork on a light-colored plate. A patterned napkin and a dish of orzo are visible beside the plate.

Ingredient Notes:

  • Chicken: I love using chicken tenders, as they cook quickly. However, boneless skinless chicken breasts or thighs would also work.
  • Orzo: This small, rice-shaped pasta cooks right in the same pan, absorbing all that delicious lemony sauce. Regular orzo works best, but you can also use another type of pasta, though the cooking time may be longer.
  • Lemon: You’ll need both lemon juice and lemon zest for the best flavor. 
  • Chicken broth: Low-sodium broth helps control the salt level and creates the base for the orzo to cook in.
  • Heavy cream: This makes the sauce rich and velvety. For a lighter version, use half-and-half or even a splash of milk.
  • Parmesan cheese: Freshly grated works best, but you can also use the jarred kind. It melts smoothly and adds a salty, nutty flavor that thickens the sauce naturally.
  • Seasonings: Salt, pepper, and a touch of Italian seasoning bring everything together. 
  • Spinach: Adds a pop of color and some nutrient to this easy chicken pasta.
Overhead view of raw chicken breasts, olive oil, chopped onions, garlic cloves, spices, butter, cream, chicken broth, uncooked orzo, grated Parmesan, fresh spinach, and halved lemons on a light countertop.

How to Make Chicken Lemon Orzo Pasta:

This simple pasta recipe is a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.

  • Heat: Start by heating a large skillet over medium-high heat, then drizzle in some olive oil. Once it’s nice and hot, add the chicken and season with garlic powder, Italian seasoning, salt, and pepper. Let the chicken cook and then transfer to a plate and let it rest for a few minutes before slicing it into bite-sized pieces.
  • Sauté: Scrape up any browned bits from the bottom and then add some butter and let it melt, then toss in the onion. Sauté for a few minutes until it begins to soften, then stir in the garlic and cook just until fragrant.
Seven cooked chicken tenders are arranged in a white skillet with browned seasoning and pan drippings visible. The skillet sits on a light-colored surface.
A white skillet with sautéed diced onions, lightly browned and caramelized, set on a light-colored countertop.
  • Add: Stir in the orzo and give it a quick stir so it’s coated in all that buttery goodness. Pour in the chicken broth and a little more Italian seasoning, then bring everything to a gentle boil. Reduce the heat, cover the pan, and let it simmer for 8–10 minutes, stirring every so often, until the orzo is tender and most of the liquid is absorbed.
  • Stir: Add in the heavy cream, lemon zest, and lemon juice and stir. Remove from the heat and mix in the Parmesan cheese and spinach until the spinach wilts and the sauce turns creamy. Add the chicken back into the pan, stir to combine, and dinner’s ready to serve.
    • Pro Tip: Toasting the orzo in butter for a minute before adding the broth gives it a subtle nutty flavor and helps keep the pasta from clumping.
A large white pot filled with a light brown broth and orzo containing visible chopped onions and herbs, sitting on a light-colored countertop.
A large, shallow pan filled with creamy, cooked orzo pasta in a white sauce with visible herbs, sitting on a light-colored countertop.

Tips and Tricks:

  • Toast the orzo: Stir it in the butter for 30–60 seconds before adding broth…it deepens the flavor and helps prevent sticking.
  • Use fresh lemon: Bottled juice can taste flat. Fresh zest and juice make the sauce bright and balanced.
  • Adjust consistency: If the sauce thickens too much, stir in a splash of warm broth or cream right before serving.
  • Don’t overcook the orzo: Stop when it’s just tender…it’ll absorb more liquid as it rests.
  • Taste before serving: Parmesan adds saltiness, so give it a quick taste before adding extra salt.

Serving Suggestions:

This lemon orzo pasta with chicken is delicious all on its own, but it pairs well with some simple sides. Here are a few of my favorites:

Variations:

  • Add more veggies: Stir in spinach, peas, zucchini, asparagus, or sun-dried tomatoes for extra color and texture.
  • Fresh herbs: Finish with chopped parsley, basil, or thyme for a burst of freshness.
  • Tangy twist: Mix in a spoonful of capers or sprinkle with crumbled feta for added flavor.
  • Lighter option: Swap the heavy cream for half-and-half or a mix of milk and Greek yogurt.
  • Gluten-free swap: Replace the orzo with gluten-free pasta.
  • Extra protein: Add white beans or chickpeas for a hearty flavor.
A skillet filled with creamy orzo pasta, chunks of chicken, spinach, and grated cheese; a wooden spoon scoops some up. Sliced lemons and a small bowl of grated cheese are nearby.

How to Store:

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. The orzo will continue to absorb some of the sauce as it sits, so you may notice it thickening slightly…that’s normal and easy to fix when reheating.

  • To freeze: Store in a freezer-safe container or bag in the freezer for up to two months. When ready to serve, let thaw completely in the refrigerator. 
  • To reheat: Reheat gently on the stovetop over low heat. Add a splash of chicken broth, milk, or cream to loosen the sauce and bring back the creamy texture. Stir occasionally until warmed through.
    • You can also reheat in the microwave in 30-second intervals, stirring between each round to make sure it heats evenly.

Can I Use Rotisserie Chicken Instead of Cooking My Own?

Absolutely! I love using the pre-shredded rotisserie chicken in a lot of my recipes for ease and convenience. You can also buy a whole rotisserie chicken and shred it yourself. If using this method, add the chicken right before you stir in the cream and parmesan so that it has time to heat up.

A large white skillet filled with creamy orzo pasta, pieces of cooked chicken, and fresh spinach. A wooden spoon is scooping up a portion. Slices of lemon and a plate are visible nearby.

Can I Make This Ahead of Time?

Definitely! Cook it as directed, then let it cool and store it in the fridge for up to 3–4 days. When you’re ready to serve, add a splash of broth or cream to loosen the sauce as it reheats for a tasty meal prep lemon chicken orzo.

How Do I Keep Orzo From Getting Mushy?

Be sure to simmer the orzo just until tender, as it continues to soften as it sits in the sauce. If it looks too thick, stir in a little extra broth or cream right before serving.

Can I Make This Without Heavy Cream?

You can! For a lighter version, use half-and-half, milk, or even a combination of milk and Greek yogurt.

This one skillet pasta is everything a weeknight dinner should be…easy, comforting, and full of fresh flavor. 

With tender chicken, creamy lemon sauce, and that one-pan convenience, it’s the kind of recipe you’ll turn to again and again. Whether you’re cooking for family, meal-prepping for the week, or just craving something cozy and bright, this dish always hits the spot.

A skillet filled with creamy orzo pasta, pieces of chicken, and spinach. The dish is garnished with black pepper. Next to the skillet are lemon halves and a small bowl of grated cheese.

If you make this recipe, I’d love to hear how it turned out! Leave a comment and a star rating below…it helps more readers find this recipe. And don’t forget to tag @pumpkin_n_spice on Instagram so I can see your delicious creation!

More Cozy Meals To Try:

A skillet filled with creamy orzo pasta, chunks of chicken, spinach, and grated cheese; a wooden spoon scoops some up. Sliced lemons and a small bowl of grated cheese are nearby.
Gayle Bialas

Lemon Chicken Orzo Pasta

No ratings yet
This Lemon Chicken Orzo Pasta is a cozy, one pan meal that's bursting with a fresh lemon flavor, tender chicken, spinach, and cheesy orzo. It's the kind of weeknight dinner that feels special enough for guests but easy enough for any night of the week!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

Chicken:
  • 2 tablespoons olive oil
  • 1 pound chicken tenders (or 2 medium chicken breasts, sliced in half lengthwise to form 4 pieces)
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and black pepper, to taste
Orzo and Cream Sauce:
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 3 teaspoons minced garlic (or 3 garlic cloves, finely chopped)
  • 1 cup uncooked orzo pasta
  • 2 cups low-sodium chicken broth
  • 1½ teaspoons Italian seasoning
  • Zest and juice from one lemon
  • ¾ cup heavy whipping cream
  • ¾ cup grated parmesan cheese
  • 3 cups fresh baby spinach

Equipment

Method
 

  1. Heat a large skillet over medium-high heat until hot and then add olive oil. Add chicken to skillet and season with garlic powder, Italian seasoning, salt, and pepper. Cook and brown chicken for 4-6 minutes on each side, or until cooked through.
  2. Remove chicken from pan, let rest for 3-4 minutes, and then cut into bite-sized pieces and set aside.
  3. Scrape the bottom of skillet to get the browned bits off from bottom of pan. Add butter and melt over medium heat. Add onion and saute for 3-4 minutes, or until it start to soften. Add minced garlic and cook for 1 minute. Stir in orzo and toss to coat in the butter mixture.
  4. Add chicken broth and Italian seasoning to the same skillet. Stir well to combine, then bring mixture to a boil over medium heat. Reduce heat to low, cover pan, and simmer for 8-10 minutes, stirring occasionally, or until the orzo is tender and cooked through and most of liquid is absorbed.
  5. Stir in heavy cream, lemon zest, and lemon juice. Remove skillet from heat and stir in parmesan cheese and spinach. Add the chicken back to the skillet and stir to combine. Serve immediately.

Video

Notes

  • Tip: It is important to stir the pasta occasionally as it cooks, otherwise it may stick to the pan and the parts not submerged in the liquid will remain hard.
  • Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
  • To Reheat: warm in the microwave in 30-second intervals, stirring in between, until heated through. You can add a splash of milk or broth if the sauce thickens too much.
  • To Freeze: Store in a freezer-safe container or bag in the freezer for up to two months. When ready to serve, let thaw completely in the refrigerator. You can reheat this on the stove or in the microwave with a splash of milk or chicken broth to help the sauce become creamy.
  • I like to serve this dish with these biscuits, garlic bread, or skillet cornbread.
  • See my tips and tricks for making this Lemon Chicken Orzo Pasta above the recipe box.

Did you make this recipe?

Mention @pumpkin_n_spice or tag #pumpkin_n_spice!