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The 30-Minute One-Pan Dinner Made for Busy Nights

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Lemon Chicken Orzo is a comforting one-pan meal made with tender chicken, creamy orzo, fresh spinach, and plenty of zesty lemon flavor. It’s a fast weeknight dinner that’s ready in 30 minutes with minimal cleanup.

close up of Lemon Chicken Orzo with sliced chicken on top

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Holly’s Recipe Highlights: Lemon Chicken Orzo

Flavor: Rich and creamy with chicken, orzo, fresh spinach, and a zesty lemon that keeps the flavors light and fresh.
Why Make It: This one-pan dinner cooks right in the skillet with the broth, lemon, and cream.
Serving Suggestions: Serve as-is or with homemade garlic bread and a fresh summer salad.

Total Time: 30 Mins Servings: 4 Cooking Method: Stovetop

Ingredients for Lemon Chicken Orzo

spinach , oil , broth , onion , lemon , garlic , Italian seasoning , parmesan , orzo , whipping cream , chicken, salt and pepper with labels to make Lemon Chicken Orzo

Chicken: Chicken cutlets cook quickly and evenly, making them perfect for this recipe. You can slice boneless chicken breasts horizontally to create your own cutlets.
Italian Seasoning: Adds plenty of savory herb flavor without the need to measure multiple dried herbs.
Orzo: This cooks directly in the broth and releases starch as it simmers, creating a rich, creamy texture.
Cream: Heavy cream gives the orzo a rich, silky texture. Half-and-half can be used, but the sauce will be a bit lighter.
Spinach: Baby spinach wilts quickly and blends easily into the sauce. Chopped kale can be used instead, but it will need a few extra minutes to soften.
Parmesan Cheese: Stir it in off the heat or at the end so it melts smoothly.

How to Make Lemon Chicken Orzo

Use a Large Deep Skillet: This ensures the orzo cooks evenly and has plenty of room without crowding the pan.
Stir Often: Stir the orzo often as it simmers so it does not stick to the bottom.
Keep Extra Broth Nearby: Since different brands of orzo can absorb liquid differently, keep your broth handy and add extra as needed.
For the Best Lemon Flavor: Use both zest and juice. Zest gives fragrance, juice adds brightness.
Add the Cream Near the End: So the sauce stays smooth and creamy.

Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium-low heat or in the microwave. The orzo will thicken as it sits, so stir in a splash of broth or cream when reheating.
Freeze leftovers for up to 2 months. Thaw overnight in the refrigerator and reheat with extra broth to loosen the sauce.

More Cozy Chicken Skillet Dinners

Did you enjoy this Lemon Chicken Orzo Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

▢ 1 pound chicken cutlets
▢ 1½ teaspoons Italian seasoning divided
▢ ¾ teaspoon salt divided
▢ ¼ teaspoon black pepper
▢ 2 tablespoons olive oil divided
▢ ½ medium onion finely chopped
▢ 4 cloves garlic minced
▢ 1½ cups orzo
▢ 3 cups reduced sodium chicken broth more as needed
▢ 4 tablespoons fresh lemon juice about 1 large lemon
▢ 2 teaspoons lemon zest
▢ ½ cup heavy whipping cream
▢ 5 ounces baby spinach
▢ ½ cup shredded Parmesan cheese
▢ chopped fresh parsley , basil, or extra lemon wedges for garnish (optional)

Season chicken with 1 teaspoon Italian seasoning, ½ teaspoon salt, and black pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook 2 to 3 minutes per side or until cooked through. Transfer to a plate and cover to keep warm.
Reduce the heat to medium. Add the remaining 1 tablespoon of oil and onion to the skillet. Cook onion for 2 minutes or until slightly softened. Stir in the garlic and remaining ½ teaspoon of Italian seasoning. Cook 30 seconds.
Add orzo, broth, lemon juice, and lemon zest. Simmer, uncovered for 12 minutes.
Stir in the cream and spinach, and cook for an additional 1 to 2 minutes or until the orzo is tender. Additional broth or water can be added if needed.
Stir in the parmesan cheese and any drippings from the chicken on the plate.
Slice chicken and place on top of the orzo, cover and let sit 3 minutes.
Garnish with herbs or additional lemon wedges and serve.

The orzo will thicken upon resting.
Orzo can vary slightly from brand to brand. Add more liquid (water or broth) and adjust cooking time if needed.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Lemon Chicken Orzo in the pan and plated with a title

Lemon Chicken Orzo in a bowl with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly