Creamy One Pan Lemon Chicken and Orzo

This one pan lemon chicken and orzo is so simple and delicious, and comes together in just 30 minutes! Made with fresh lemon zest, baby spinach, and sliced chicken breast in a light creamy parmesan sauce with the perfect hint of lemon and basil.

I love a good one-pot pasta, but this one couldn’t be easier. The flavors all go together so well, and the lemon isn’t overpowering. It’s creamy and satisfying yet still light and refreshing…Does that make sense? If you’ve tried my lemon ricotta pasta you will love this one pan lemon chicken and orzo!

A few notes about the ingredients

• chicken breast – the chicken breast is cooked right in the broth so it stays very tender.
• orzo – orzo is a small oval shaped dry pasta, similar to rice.
• chicken broth – use chicken broth for the best flavor, but you can also use vegetable broth.
• heavy cream – a little heavy cream is used to help create a rich sauce, you can also use half & half.
• parmesan – parmesan cheese adds some subtle salty, nutty notes to the flavor of the sauce. Fresh is best!
• lemon – we will use both lemon juice and zest in this recipe to brighten up the flavors.
• shallot – I like to use shallot in this dish as the flavor is a bit more delicate than that of an onion, but you could also use half of an onion to substitute.
• garlic – fresh garlic adds another layer of complexity to the flavor. Cooking the garlic with the pasta together is what helps makes the pasta so flavorful.
• thyme & basil – fresh thyme and basil add so much flavor to this dish! I recommend using fresh opposed to dry.
• baby spinach – baby spinach is mild making it the perfect subtle addition to a creamy lemon pasta dish.

How to make one pan lemon chicken and orzo

The details are quite simple!

Brown the chicken for a just a couple minutes and set aside. Next, sauté the shallot and garlic, then add the orzo and thyme. Add in the chicken broth and bring it to a simmer.

Return chicken to skillet so that it can finish cooking in the broth. Cover the pan and let it simmer until the orzo is cooked through and most of the liquid is absorbed. Turn off the heat and remove the chicken to a cutting board for slicing. Stir in the spinach until it’s wilted. Lastly, stir in the cream, parmesan, spinach, basil, lemon zest, and lemon juice.

Serve with extra grated parmesan on top!

FAQs and substitutions

how to reheat one pan lemon chicken and orzo?

The orzo absorbs any extra liquid in the refrigerator, so I recommended reheating it on the stovetop and adding some broth or cream as it heats to add moisture back.

How to store leftovers?

This meal is best enjoyed right after cooking, but leftovers can be stored in the refrigerator in an air-tight container for up to 3 days. I do not recommend freezing leftovers.

can i make this vegetarian?

Use vegetable broth in place of chicken broth and skip the chicken to make this meal vegetarian. I do not recommend using water in place of the broth without adding a bouillon base for flavor.