Description
A flavorful and creamy Chicken Lemon Orzo recipe featuring tender chicken breast pieces cooked with orzo pasta, zucchini, and a zesty lemon sauce enriched with mozzarella and feta cheeses, fresh herbs, and a hint of thyme. Perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound chicken breasts, chopped into large bite size pieces
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Orzo
- 2 tablespoons butter
- 1 small onion, diced (or 1 teaspoon onion powder)
- 4 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 1/2 cups orzo pasta (uncooked)
- 2 medium zucchini and/or yellow summer squash, grated (optional)
- 1 12 oz. can evaporated milk
- 2 tablespoons cornstarch
- 2 3/4 cups low sodium chicken broth
- Zest and juice of 1 large lemon (1/4 cup juice)
- 1 teaspoon chicken bouillon or better than bouillon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Add Later
- 1/2 cup shredded mozzarella
- 1/4 cup feta cheese
- 1/4 cup chopped basil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley
Instructions
- Season Chicken: While the chicken is on the cutting board, pat it dry and season with 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1/2 teaspoon pepper evenly over the pieces.
- Cook Chicken: Heat 2 tablespoons olive oil in a 3.75 quart or larger braiser or Dutch oven over medium-high heat. Add the chicken and cook until most of it is opaque but not fully cooked through. Remove the chicken to a plate.
- Sauté Aromatics and Orzo: Melt butter in the drippings, keeping heat at medium-high. Add diced onions and sauté for 4 minutes until tender. Add orzo pasta and sauté for 2 minutes, stirring frequently. Add grated zucchini and minced garlic, cooking for an additional 2 minutes until onions are fully softened.
- Add Liquids and Seasonings: Stir in evaporated milk. In a separate cup, whisk chicken broth with cornstarch until smooth and add to the pot. Add lemon zest, lemon juice, chicken bouillon, dried thyme, salt, and pepper. Stir to combine.
- Add Chicken Back and Simmer: Return the partially cooked chicken to the pot. Cover and bring to a gentle simmer over medium heat. Reduce heat to medium-low and simmer uncovered for 10 minutes, stirring every couple of minutes to prevent sticking and burning on the bottom. Add extra broth if the orzo needs more liquid.
- Finish with Cheese and Herbs: Stir in shredded mozzarella until melted, then add feta cheese and fresh herbs including basil, dill, and parsley. Taste and adjust seasoning with more lemon juice, salt, or pepper as desired. For a saucier consistency, stir in extra broth, milk, or cream.
Notes
- Chicken bouillon enhances flavor; use 1 teaspoon granulated bouillon, 1 bouillon cube (crushed), or 1 teaspoon better than bouillon.
- Swap chicken for rotisserie chicken, ground chicken, chicken sausage, lean ground beef, Italian sausage, or add shrimp or salmon at the end for variety.
- Add other vegetables like mushrooms, bell peppers, green beans, peas, corn, spinach, or eggplant as you like. Stir peas and spinach in after simmering.
- Swap cheeses to change flavor profile: try Parmesan, Gouda, Havarti, cheddar, or Pepper Jack instead of feta or mozzarella.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; does not freeze well.
- Reheat small portions in the microwave in 1-minute increments, stirring between heating intervals.
- Reheat larger portions gently on the stove with occasional stirring and add milk or broth to restore creaminess.
- Prepare components ahead: chicken can be chopped and seasoned up to 3 days in advance, lemon zested and juiced a few days ahead, and aromatics and zucchini minced/grated up to 3 days ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
