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This Lemon Chicken Orzo is rich, creamy, and SO flavorful. Made with juicy shredded chicken, orzo pasta, heavy cream, fresh lemon juice, and tangy feta cheese, it’s the perfect 30-minute one-pot meal.
Creamy Lemon Chicken Orzo
This lemon chicken orzo is about as quick and easy as it gets. Packed with fresh lemony flavor and tangy feta cheese, it has a similar texture to risotto but is SO much easier to make. Juicy shredded chicken and frozen peas are added to make it a complete and delicious meal the whole family will love. You’ll love this chicken and orzo for its bright and flavorful lemony cream sauce with tangy feta cheese and tender shredded chicken.
Why This Recipe Works
- Everything cooks in one pot, which simplifies preparation and cleanup.
- Combining lemon with creamy chicken offers one of the most classic examples of flavor balancing. The acidity and zestiness of the lemon naturally brighten the savory chicken and rich cream sauce.
- Pre-cooked shredded chicken (or rotisserie) and frozen, thawed peas are convenient and save time in the kitchen.
Lemon Chicken Orzo Ingredients
Below are descriptions of the key ingredients for this lemon chicken orzo recipe, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.
- Olive oil and Butter: To soften the aromatics.
- Aromatics: This recipe includes onion and garlic and softened in olive oil and butter for ultimate flavor.
- Orzo: Orzo is a thin, oval, rice-shaped pasta usually made from semolina flour. It is not rice, but pasta, and is not gluten-free.
- Cooking liquid: This recipe uses a combination of dry white wine (optional but recommended), chicken broth, fresh lemon juice, and heavy cream to cook and soften the orzo. Low-fat alternatives to heavy cream are not recommended as they are likely to curdle with the acidity from the lemon juice.
- Cooked, shredded chicken: This recipe uses precooked shredded chicken or rotisserie chicken. You’ll need about two cups.
- Parmesan cheese: The saltiness of the parmesan compliments the garlic and cream nicely.
- Frozen peas: Remember to thaw them before adding them to the pasta.
- Feta cheese: For an extra tangy punch! It pairs so well with extra lemon juice when serving.
- Salt and pepper: to taste.
How to Make Lemon Chicken Orzo Pasta
1. Soften the aromatics: Cook the onion in olive oil and butter over medium heat for about five minutes or until softened. Stir in the minced garlic and cook for 30 seconds, stirring continuously.
2. Toast the orzo pasta. Add the dry orzo pasta and gently combine with the onions. Toast the orzo for 2-3 minutes, stirring often.
3. Simmer the orzo. Add a splash of wine to the pan (optional), followed by the chicken broth, lemon juice, and heavy cream. Mix well and bring to a gentle boil. Immediately reduce the heat to low and simmer gently, stirring often, as the orzo tends to stick to the bottom of the pan.
4. Add the chicken, cheese, and peas. Once the orzo is tender, stir in the cooked chicken, parmesan cheese, thawed peas, and crumbled feta cheese. Remove from heat.
5. Season and serve. Season with additional fresh lemon juice, salt, and black pepper to taste.
Jessica’s Cooking Tip: For extra lemon flavor, try adding a little lemon zest. A Microplane grater makes zesting lemons super easy. Bottled lemon juice is not recommended.
Serving Ideas
This recipe pairs well with this arugula salad with shaved parmesan or fresh balsamic tomato basil salad. A side of roasted asparagus or roasted zucchini is also really yummy.
Storage and Leftovers
Like most creamy pasta dishes, this chicken and orzo recipe is best enjoyed immediately. If you do have leftovers, keep them stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. You will probably need to add a splash of chicken broth as the orzo will have continued to absorb the sauce as it cooled. Freezing is not recommended.
Lemon Chicken Orzo Recipe
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 cup orzo pasta, uncooked
- 1 splash dry white wine, optional
- 2 cups low sodium chicken broth
- 3 tablespoon lemon juice
- 1 cup heavy cream
- 2 cups cooked shredded chicken
- ¼ cup grated parmesan cheese
- 1 cup thawed frozen peas
- 4 oz feta cheese
- salt and pepper, to taste
Instructions
- Add the olive oil and butter to a pot set over medium-high heat. Add the onions and sauté for 5 minutes, or until softened, stirring often.
- Add the minced garlic and dry orzo pasta, mixing well to combine with the onions. Cook for 2-3 minutes, stirring often (this toasts the orzo and is a simple way to add extra flavor to the pasta).
- If desired, add a splash of dry white wine to the pan before adding the chicken broth, lemon juice, and heavy cream. If you prefer not to cook with wine, skip it and just add the chicken broth, lemon juice, and heavy cream.
- Bring to a gentle boil, then reduce heat to medium-low, maintaining some gentle bubbling. Orzo tends to stick to the bottom of the pan, especially if the heat is too high, so stir often.
- Once the orzo is fully cooked, stir in the shredded cooked chicken, parmesan cheese, thawed peas, and feta cheese. Mix well to combine then remove from heat.
- Season with additional salt and black pepper, to taste.
Notes
- This recipe is best with heavy cream versus lower-fat alternatives like whole milk which may curdle with the high heat and citrus combination.
- I used leftover rotisserie chicken to make this recipe, but any pre-cooked chicken will work including boneless chicken breasts or chicken thighs.
- Orzo is pasta and is not gluten-free. Substitute with a gluten-free orzo alternative, usually made from a combination of corn flour and rice flour.
- For extra lemon flavor, add a teaspoon or so of lemon zest.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4 days. You may need to add a splash of water or chicken broth when reheating as the orzo will continue to absorb liquid as it cools.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
