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Looking for a light yet satisfying dinner? This Lemon Chicken Orzo is bright, zesty, and packed with flavor. This dish is amazing with juicy chicken, tangy lemon, and tender orzo pasta. One bite, and you’ll feel like you’re dining in a Mediterranean café!
This dish is perfect year-round but especially shines in spring and summer when fresh lemons are at their peak. Inspired by my Garlic Butter Chicken recipe, this lemony twist pairs beautifully with this Easy Roasted Vegetables recipe for a complete meal.
Recipe Overview
Chicken and Orzo Summary
- Bright & Fresh – The lemon and sun-dried tomatoes add the perfect tangy kick.
- One-Pan Wonder – Less mess, more flavor, and easy cleanup.
- Quick & Easy – Ready in about 30 minutes for busy weeknights.
- Crowd-Pleaser – Perfect for family dinners or impressing guests.
Ingredients Needed
This dish is simple yet packed with bold flavors. Below is a list of ingredients you will need to make it. Full measurements are listed further down below in the recipe card.
- Chicken breasts – Lean protein that stays juicy when cooked right.
- Kosher salt & pepper – Enhances the flavor of the chicken.
- Dried oregano – Adds a hint of earthy, herby goodness.
- Lemon zest & juice – Brings the signature bright and tangy taste.
- Olive oil – Keeps everything moist and adds a rich depth.
- Sun-dried tomatoes – A burst of umami and natural sweetness.
- Garlic – Because what’s a great dish without garlic?
- Capers – Salty, briny pops of flavor that complement the lemon.
- Chicken broth – The base for cooking the orzo, adding extra depth.
- Orzo pasta – A tiny, rice-shaped pasta that soaks up all the flavors.
- Baby spinach – Adds color, nutrients, and a hint of earthiness.
- Lemon slices & parsley (optional) – A fresh garnish for extra flair.
How to make it
This dish is easy to make in one pan. Check out the full recipe in the card below! Here is a quick step-by-step guide on how to make this lemon chicken with orzo.
Step 1: Cook the chicken – Sear until golden brown and fully cooked. Set aside.
Step 2: Sauté the aromatics – Cook sun-dried tomatoes, garlic, capers, and lemon, then pour in the broth.
Step 3: Cook the orzo – Add broth, bring to a boil, then simmer until tender.
Step 4: Add spinach & chicken – Stir in spinach, slice the chicken, and combine.
Step 5: Garnish & serve – Top with lemon slices and parsley, then dig in!
Tips from my kitchen
- Stir the orzo frequently to prevent sticking.
- Don’t overcook the chicken—use a meat thermometer (165°F is perfect).
- Add spinach at the end so it stays vibrant and fresh.
Variations
Switch it up to suit your taste or dietary needs:
- Creamy Version – Stir in a splash of heavy cream or Half and half.
- Extra Veggies – Toss in roasted bell peppers or zucchini.
- Spicy Kick – Add red pepper flakes for a little heat.
- Cheesy Twist – Sprinkle in Parmesan for a richer flavor.
- Gluten-Free – Swap orzo for quinoa or a GF pasta.
Substitutions
- Chicken thighs – Juicier and more flavorful than breasts.
- Vegetable broth – For a vegetarian-friendly twist.
- Kale instead of spinach – For a heartier green option.
- Rice instead of orzo – If you’re out of pasta.
- Fresh tomatoes instead of sun-dried – A lighter, less intense flavor.
Make-Ahead & Storage
- Make ahead: Cook the chicken and orzo separately, then combine before serving.
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Keep in a freezer-safe container for up to 2 months.
- Reheat: Warm on the stovetop with a splash of broth to keep it saucy.
Frequently Asked Questions
Yes! Small pasta shapes like ditalini or pearl couscous work great.
It’s already dairy-free! Just skip any optional cheese toppings.
Absolutely! Fresh cherry tomatoes work well, but won’t have the same depth of flavor.
Yes. If you want to use shrimp instead of chicken you sure can.
More Chicken Recipes
- Mediterranean Chicken Skillet
- Creamy Mushroom Chicken
- Baked Chicken Cutlets
- Honey Garlic Chicken Meal Prep
- Greek Chicken Bowl
- Creamy Tuscan Chicken Pasta
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Lemon Chicken Orzo
Ingredients
- 1 pound chicken breasts, 2 medium breasts – pounded to 1/2 inch thick evenly
- Kosher salt and pepper, to taste
- 1 teaspoon dried oregano
- 2 teaspoons lemon zest
- 1 tablespoon olive oil
- 1/4 cup sun-dried tomatoes, packed in oil, chopped
- 4-6 cloves garlic, minced
- 3 tablespoons capers, chopped
- 1 large lemon, zested and juiced
- 2 cups chicken broth
- 1 cup orzo pasta
- 2 cups baby spinach, chopped
- chopped parsley, or Lemon slices,to garnish
Instructions
- Pound the 1 pound chicken breasts with a mallet until an even thickness.
- Rub with Kosher salt and pepper, 1 teaspoon dried oregano, 2 teaspoons lemon zest, and 1 tablespoon olive oil on all sides.
- Heat a large skillet over medium heat and cook the chicken until golden and cooked through, around 10-14 minutes. Set aside and cover to keep warm.
- In the same preheated skillet, add the chopped 1/4 cup sun-dried tomatoes with oil and 4-6 cloves garlic, and sauté for 1 minute.
- Stir in the 3 tablespoons capers, 1 large lemon (juice and the rest of the zest), and 2 cups chicken broth. Bring the liquid to a boil, then reduce to a simmer.
- Add the 1 cup orzo pasta and cook over low heat for 10-12 minutes, stirring often to prevent it from sticking to the bottom of the pan.
- Once the pasta is cooked, stir in the chopped 2 cups baby spinach and season with salt and pepper to your taste.
- Slice the chicken and add it to the pan with the orzo.
- Garnish with lemon slices or chopped parsley, if desired, and enjoy.
Notes
- Stir the orzo frequently to prevent sticking.
- Don’t overcook the chicken—use a meat thermometer (165°F is perfect).
- Add spinach at the end so it stays vibrant and fresh.
- Swap chicken with shrimp if you like.
- Use avocado oil instead of olive oil if you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
