Lemon Chicken Orzo

This Lemon Chicken Orzo recipe shows you when to stop cooking the pasta, how much broth should remain, and how to keep the chicken juicy and zucchini firm.

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This Lemon Chicken Orzo Is The Kind Of One Pan Dinner I Want

I use spinach in pasta all the time, including my Creamy Salmon Pasta, so for this lemon chicken orzo I wanted to change things up with zucchini. Browning it first gives it more flavor and keeps it from disappearing into the pasta, which I like because I want the vegetables in a skillet dinner to still feel like actual vegetables.

I also almost always choose chicken thighs over breasts when I have the option. They have more flavor, they stay juicier, and they are a little more forgiving in a recipe like this where the chicken cooks first and then goes back into the skillet at the end.

The final detail that really makes this recipe work is stopping while the orzo still looks a little brothy. It keeps absorbing liquid as it sits, so that slightly loose texture in the pan becomes the right texture by the time you serve it, instead of thick and gloppy.

Lemon Chicken Orzo Pasta Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• boneless, skinless chicken thighs – I almost always choose thighs over breasts when I have the option because they simply have more flavor. They’re especially good here because the bite-size pieces stay juicy through browning and a brief second round of cooking at the end.
• olive oil – I divide the oil between the zucchini and chicken so each gets enough fat to brown properly instead of steaming.
• zucchini – Cutting the zucchini into 1/2-inch half moons gives it enough surface area to brown while still staying firm.
• kosher salt and black pepper – seasoning happens in stages so the chicken, zucchini and orzo all taste properly seasoned instead of relying on a big hit of salt at the end.
• garlic and shallot – these build the savory base of the skillet. The shallot adds a little sweetness, while the garlic adds more depth. A bit of yellow onion subs for shallot in a pinch.
• orzo – orzo may look like rice, but it’s pasta. Cooking it directly in chicken stock releases starch right into the skillet, naturally thickening the sauce as it cooks. No roux or separate sauce required.
• chicken stock – the orzo cooks right in the stock for more flavor, and I leave a little of that liquid behind at the end, on purpose. Chicken broth works in a pinch, but stock has more flavor.
• lemon zest and fresh lemon juice – using both gives the dish more complete lemon flavor. The zest adds fragrant citrus oils, while the juice adds the acidity that keeps the chicken, butter and Parmesan tasting bright.
• Dijon mustard – one teaspoon adds a little tang and savory depth without making the finished dish taste mustardy.
• unsalted butter and Parmesan cheese – both go in off heat to finish the sauce. The butter adds richness, while finely grated Parmesan melts into the starchy stock and gives the orzo savory depth.
• fresh parsley – parsley adds a fresh finish that works particularly well with all that lemon.

How To Make One Pan Chicken Orzo

1. SEASON. Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and set it aside.

2. BROWN. Heat 1 tablespoon olive oil in a large high-sided skillet over medium heat. Add the zucchini and 1/4 teaspoon salt and cook 6 to 7 minutes, stirring frequently, until lightly golden but still firm. Transfer it to a large plate.
3. COOK. Add the remaining tablespoon of oil to the skillet. Add the chicken and cook over medium heat for 7 to 8 minutes, stirring frequently, until golden brown and just cooked through. Transfer it to the plate with the zucchini.

4. TOAST. Add the garlic, shallot and dry orzo to the skillet and cook for 1 minute, stirring constantly. You’re just waking up the aromatics and giving the pasta a quick head start.
5. SIMMER. Pour in the chicken stock and add the remaining salt and pepper. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for 6 minutes, stirring frequently. The orzo should be starting to soften, but the skillet should still look slightly brothy.

6. ADD. Stir in the lemon zest, lemon juice and Dijon mustard.
7. FINISH COOKING. Return the chicken, zucchini and any accumulated juices to the skillet. Cook for 1 to 2 minutes, stirring constantly, until the orzo is tender.

8. FINISH. Remove the skillet from the heat and stir in the butter and Parmesan until the remaining liquid becomes glossy and coats the orzo. Sprinkle with parsley and serve immediately.

Lemon Orzo Chicken Variations

• CHICKEN BREAST – Boneless, skinless chicken breast works here, but thighs are still my preference because they have more flavor and stay juicier. If using breasts, cut them into evenly sized 1-inch pieces and watch them closely so they don’t overcook and you still have tender chicken.
• ASPARAGUS – Replace the zucchini with asparagus cut into 1-1/2 to 2-inch pieces. Brown it until tender-crisp, remove it from the skillet and return it near the end.
• SPINACH – If zucchini isn’t your thing, you can go the more traditional route and stir a few handfuls of baby spinach into the skillet when the chicken goes back in. Let it wilt as the orzo finishes cooking.

Storage And Reheating

• Refrigerate: Transfer leftovers to an airtight container and place them in the refrigerator uncovered until fully chilled, then cover and refrigerate for up to 3 days. The orzo will continue absorbing sauce, so leftovers will be thicker than the freshly made dish.
• Reheat: Warm gently in a skillet over low to medium-low heat with a splash of chicken stock or water, stirring occasionally. For individual portions, microwave at 50% power in short intervals, stirring between each one and adding a splash of liquid as needed to loosen the orzo.
• Freeze: I don’t recommend freezing this recipe. The orzo becomes much softer after freezing and thawing, and the zucchini gets really mushy.