Print

Lemon Herb Chicken Orzo Recipe

Lemon Herb Chicken Orzo Recipe
Print Recipe

★★★★★

4.9 from 14 reviews

This Lemon Herb Chicken Orzo is a flavorful one-pan meal featuring tender chicken thighs cooked in a zesty lemon and herb sauce, combined with creamy Parmesan orzo pasta. Perfectly balanced with fresh parsley and optional feta, this dish delivers a satisfying blend of bright, savory, and comforting flavors, making it an ideal weeknight dinner.

Ingredients

Scale

Chicken and Marinade

  • 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme

Cooking Base

  • 3 tbsp olive oil
  • 3 cloves garlic, minced

Orzo and Liquid

  • 1 1/2 cups uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • Zest and juice of 2 lemons

Finishing Touches

  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • Optional: crumbled feta for topping

Instructions

  1. Season the Chicken: In a bowl, season the boneless skinless chicken thighs or breasts with salt, black pepper, dried oregano, and dried thyme, ensuring the spices coat the chicken evenly for optimal flavor.
  2. Sear the Chicken: Heat the olive oil in a large skillet or deep pan over medium-high heat. Once hot, add the seasoned chicken and sear for 4–5 minutes on each side until golden brown and partially cooked. Remove the chicken from the pan and set aside.
  3. Sauté Garlic and Toast Orzo: In the same pan, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Then add the uncooked orzo pasta, stirring continuously for 1 minute to toast it lightly, which enhances the pasta’s nutty flavor.
  4. Add Liquids and Lemon: Pour in the low-sodium chicken broth alongside the lemon zest and lemon juice. Stir well to combine all ingredients, infusing the broth with lemony brightness and flavors from the pan.
  5. Simmer Chicken and Orzo: Nestle the seared chicken pieces back into the pan with the orzo mixture. Cover the skillet and let it simmer over medium-low heat for 12–15 minutes, stirring occasionally. Cook until the orzo is tender and the chicken is cooked through, ensuring all flavors meld beautifully.
  6. Finish with Cheese: Once cooked, stir in the grated Parmesan cheese until the orzo becomes creamy and the cheese is evenly incorporated, adding richness and depth to the dish.
  7. Garnish and Serve: Remove from heat and garnish with chopped fresh parsley for a fresh herbal note. Optionally, sprinkle crumbled feta on top before serving for added tang and texture.

Notes

  • You can use either chicken thighs or breasts based on preference; thighs will be juicier while breasts are leaner.
  • Low-sodium chicken broth is recommended to control the saltiness of the dish, but regular broth can be used if preferred.
  • For a dairy-free version, omit the Parmesan cheese and optional feta or substitute with a vegan cheese alternative.
  • Stir occasionally when simmering to prevent the orzo from sticking to the pan.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Nutrition

Keywords: lemon herb chicken, orzo pasta recipe, one pan chicken dinner, Mediterranean chicken, lemon garlic chicken, easy chicken orzo

Find it online: https://maicook.com/lemon-herb-chicken-orzo-recipe/