Lemon Chicken Orzo Pasta
This One-Pot Lemon Chicken Orzo pasta is the perfect dish for spring. It’s an easy dinner that takes less than 30-minutes to make and is packed with tender chicken, creamy orzo, asparagus, spinach and peas plus a wonderful burst of lemon flavor.
This one pan Lemon Chicken Orzo Pasta is the perfect dish for spring. It is easy to make in under 30-minutes and is a wonderful balance of creamy texture and light and fresh flavor thanks to the addition of lemon juice. I added some of my favorite spring vegetables to this dish including asparagus, spinach and peas, but it’s a very customizable recipe and you can really add in any vegetables you like. 
Why You Will Love This One-Pot Lemon Chicken Orzo Pasta
- On busy weeknights, you will love this one-pot meal that is ready in 30 minutes!
- This creamy lemon chicken pasta is the perfect balance of richness and light bright flavor. The whole family will love it!
- I love how this lemony orzo is packed with protein and incredible nutrients that even small children will devour.
- Instant-pot lovers rejoice! You can find instructions below to make this meal even easier.
- With a few modifications, this can be enjoyed by anyone who may have dietary restrictions. See my tips below in the customization section.
Ingredients You Will Need
- Oils: Extra virgin olive oil and butter are the perfect oil blend for sauteing the chicken and veggies.
- Chicken breasts: Boneless, skinless chicken breasts are the best option for this recipe, but you can also use boneless, skinless chicken thighs.
- Seasonings: Kosher Salt, black pepper, garlic powder, paprika, and dried oregano make the perfect spice blend for this simple recipe. Give it a little kick with a pinch of red pepper flakes.
- Yellow Onion: I love the strong onion flavor of yellow onions, but a white onion would also work perfectly.
- Vegetables: Asparagus, fresh spinach, and frozen peas give the perfect color pop and bite of veggies in every bite.
- Lemon: Fresh lemon juice and the zest of a lemon are a must for this flavor-packed, delicious meal to give a bold lemon flavor.
- Fresh Garlic: Finely minced garlic cloves give the perfect garlicky flavor. You can also use pre-minced garlic if you don’t have fresh on hand.
- Orzo pasta: Orzo is a tiny little pasta that is truly addictive. Some people think you can substitute rice for orzo, but orzo is pasta, and the exchange won’t work. Sorry.
- Chicken stock: Chicken stock is my first choice, but chicken broth will work great, too.
- Half-and-half: Heavy cream also works for a deliciously creamy sauce. Coconut cream will also work to make it dairy-free.
- Dijon mustard: Dijon gives the most delicious umami flavor to blend perfectly with the lemon and spices.
- Parmesan: I love to use freshly grated parmesan for a strong, cheesy flavor. Don’t skip the extra parmesan for a garnish!
Kitchen Tools You Will Need
- Cutting Board
- Sharp Knife
- Large Skillet or Large Dutch Oven
- Measuring Cups and Measuring Spoons
- Wooden Spoon
How To Make This Simple Recipe
- Cut both chicken breasts in half lengthwise so you have four long pieces. In a small dish, stir together the seasonings and generously season the chicken pieces.
- Heat the olive oil in a large skillet on medium-high heat. Cook the chicken until it has an internal temperature of 165 degrees F. and is golden brown, and then set aside.
- Add the diced onion to the pan and saute until it softens. Add in the garlic and asparagus and cook until the garlic is fragrant.
- Add the orzo pasta, chicken stock, cream, Dijon mustard, lemon zest, and lemon juice to the pan and bring to a simmer. Stir occasionally to ensure the pasta doesn’t stick to the bottom of the skillet and loosen any browned bits stuck to the bottom. While the pasta is cooking, slice the chicken into bite-size pieces.
- After 10 minutes, the pasta should be almost al dente. Add the baby spinach, peas, cooked chicken, and parmesan and stir until well incorporated. Cook for another 2 minutes. I like to serve with a sprinkle of fresh parsley.
You can find step-by-step instructions in the the recipe card below
Modifications and Dietary Customizations
- Use chicken thighs instead of chicken breasts. You could also use rotisserie chicken or leftover chicken for added convenience.
- You can switch up the vegetables and try a bell pepper, cherry tomatoes, green beans or broccoli as a couple of options.
- You can use your pasta of choice for this, but you’ll just have to adjust the cook time accordingly. Ditalini would be a great substitute.
- You can use other fresh herbs, like fresh basil or fresh dill. A dash of Italian seasoning would also give incredible flavor.
- Gluten-free orzo is a lifesaver for those who can’t do gluten, and it’s so delicious!
- Make it dairy-free; use coconut milk or almond milk, and try dairy-free Parmesan cheese if you haven’t before. It’s amazing!
Can I Make This in the Instant Pot
Yes! This lemon chicken pasta recipe is a great choice for all you Instant Pot lovers out there for an easy weeknight dinner! Turn on the Instant Pot to the saute setting and add a bit of olive oil. Season the chicken and add to the instant pot to cook 3-4 minutes on each side until golden brown and cooked through. Remove the chicken and set it aside. Melt butter and saute until soft before adding the asparagus and garlic. Cook until the garlic smells amazing! Add in the orzo, chicken stock, cream, Dijon mustard, lemon zest, and lemon juice. Close the Instant Pot lid and set the valve to seal. Cook on high pressure for 6 minutes. Allow the Instant Pot to release pressure for about 5 minutes naturally, then carefully switch the valve to vent to release any remaining pressure. Remove the lid and return the sliced sauteed chicken to the instant pot with the spinach, peas, and parmesan cheese. Stir until the spinach is wilted and everything is mixed well together.
Can I Make This in Advance
This is an easy dinner for meal prep. You can make this 3-4 days in advance and then store it in an airtight container until ready to serve. To reheat it, warm it on the stovetop in a large skillet over medium heat. Add a bit of milk or broth to bring it back to its original creamy state, and enjoy!
What About Leftovers
This lemon orzo chicken will last 3-4 days when stored in an airtight container in the fridge for next time. You’ll want to ensure you bring it to room temperature before storing it. To reheat, warm it on the stovetop on medium heat and add a splash of milk to bring it back to its creamy deliciousness. You can also warm it in the microwave.
More One-Pot Pasta Meals You Will Love:
- One-Pot Creamy Mushroom Pasta
- Lemon Orzo with Shrimp, Feta and Spinach
- Creamy Gochujang Pasta
- Miso Cacio e Pepe Pasta
- Creamy Pesto Pasta With Chicken
If you make this Lemon Chicken Orzo Pasta recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Lemon Chicken Orzo Pasta
Ingredients
- 1 tbsp extra virgin olive oil
- 2 chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- ½ tsp oregano
- 1 tbsp butter
- 1 finely diced onion
- ½ pound asparagus cut into 1-inch pieces
- 3 cloves garlic minced
- 1 cup orzo pasta
- 2 cups chicken stock
- 1 cup half and half or heavy cream
- 1 tsp dijon mustard
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 large handful baby spinach
- ½ cup Frozen peas
- ⅓ cup grated parmesan + more for garnish
Instructions
- Cut both chicken breasts in half lengthwise so you have 4 long pieces. In a small dish stir together the salt, pepper, garlic powder, paprika and oregano. Generously season the chicken pieces all over in the mixture.
- Heat the olive oil in a large skillet on medium high heat. Add the chicken in and cook for approximately 4 to 5 minutes per side until the chicken is cooked through. Set the cooked chicken aside on a plate.
- Add the diced onion to the pan and saute for 3-4 minutes until it begins to soften and then add in the garlic and asparagus and cook for another 2 minutes until the garlic is fragrant.
- Add the orzo pasta, chicken stock, cream, dijon mustard, lemon zest and lemon juice to the pan and bring to a simmer. Leave to cook for approximately 10 minutes, stirring occasionally to ensure the pasta doesn’t stick to the bottom of the pan.
- While the pasta is cooking, slice the chicken into thin pieces.
- After 10 minutes the pasta should be almost al dente, add in the spinach, peas, chicken and parmesan and stir until well incorporated. Cook for 2 more minutes before serving.
Nutrition
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