Lemon Chicken and Orzo

4.75 from 4 votes

Keep dinner easy with Lemon Chicken and Orzo! A zesty, creamy, one-pot meal packed with chicken, parmesan, and herbs—ready in 45 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: American Italian

Keyword: Lemon Chicken and Orzo

Servings: servings

Cube 1 pound boneless skinless chicken breasts into 1-inch pieces.
Heat 2 tablespoons olive oil in a large, deep skillet (12-inch or larger) over medium-high heat. Add in cubed chicken and season with 1 teaspoon salt, 1 teaspoon garlic powder and 1/2 teaspoon black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken starts to brown.
Add 4 cups chicken broth, 1/4 cup lemon juice, 16 ounces orzo and 2 tablespoons dried basil Turn the heat to high and bring to a boil.
Once boiling, reduce the heat to medium, cover the skillet with a lid, and cook the orzo until it is al dente. Stir occasionally to prevent the orzo from sticking to the bottom of the pan. Cooking time will vary depending on the brand of orzo; refer to package instructions (typically about 9–10 minutes).
Once the orzo is cooked, turn off the heat. Add 1/2 cup grated parmesan cheese and 1/4 cup salted butter and stir until it has completely melted. Serve hot.

Add Veggies: This recipe is easy to add veggies to. Add asparagus in the last 3–4 minutes, broccoli about 5 minutes before the orzo is done, and green beans in the last 5 minutes. For softer veggies like spinach or cherry tomatoes, stir them in after turning off the heat and let them wilt.