Creamy Lemon Chicken Orzo Pasta (Easy One-Pan Dinner Recipe)

This easy dinner recipe is perfect for busy weeknights when you want something hearty but still packed with plenty of nutrients. My daughter loves dipping toasty sourdough bread into her bowl to scoop up the sauce! My husband, on the other hand, prefers to top his serving with a generous mountain of shredded parmesan cheese. Both are delicious.

For more easy dinner ideas, try my Slow Cooker Beef And Pinto Bean Chili or Beef & Barley Stew. They’re just as simple and yummy. Now, let’s cook some orzo!

This creamy one-pan lemon chicken orzo is a cozy dinner that’s ready in under an hour! It’s one of our favorite recipes for weeknights.

Family-friendly: Everyone loves juicy, pan-seared chicken and creamy pasta.

One-pan: Maximum flavor with minimal clean-up.

Versatile: Swap the veggies, use rotisserie chicken, or add a bit of pesto.

Great for gatherings: It’s an easy recipe to double or triple and still keep the clean-up to a minimum.

This veggie-packed lemon chicken orzo recipe uses simple ingredients for a creamy pasta dish! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.

• Boneless skinless chicken breasts: Cut into bite-sized pieces for quick cooking. Boneless, skinless chicken thighs are great swaps.
• Salt and pepper: Kosher salt and freshly cracked black pepper are best.
• Smoked paprika: Avoid sweet paprika.
• Olive oil: Avocado, vegetable, corn, and canola oil work too.
• Garlic: Minced garlic is best, but otherwise swap each clove for ⅛ teaspoon garlic powder.
• Onions: I prefer yellow onions for this, but you can also use white onions or shallots.
• Carrots: Feel free to use frozen (thawed) carrots.
• Orzo pasta: Gluten-free orzo is a good alternative for special dietary needs.
• Chicken broth: I prefer low sodium versions or vegetable stock.
• Lemon: You’ll need the fresh zest and juice. Don’t swap for lime juice because it’s too sour.
• Frozen peas: Fresh and even canned (drained and rinsed peas) are okay as well.
• Fresh spinach: I prefer baby spinach because it wilts easily. Regular chopped spinach and kale are great swaps, though.
• Heavy cream: Half-and-half work too, but you’ll need to simmer the mixture for an additional 1-2 minutes to thicken the sauce.
• Lemon: We love adding extra lemon juice and zest on top.
• Toasted bread: Sliced sourdough and French baguettes are family favorites for this dinner.
• Fresh parsley: Adds nice herbiness, but feel free to skip it.

See recipe card for quantities.

This effortless dinner delivers tender orzo pasta and juicy chicken in a creamy lemon sauce in just 25 minutes! Here’s a quick rundown of the recipe:

1. Step 1: In a medium bowl, season the chicken with salt, pepper, and paprika.

2. Step 2: Heat ½ tablespoon olive oil in a 10-inch skillet over medium-high heat. Add the chicken and cook 10–12 minutes, turning occasionally, until golden and fully cooked. Remove from the skillet and set aside.

3. Step 3: Reduce heat to medium and add the remaining olive oil. Once hot, add the onion, garlic, and diced carrots. Sauté for about 3 minutes, until the onion is translucent and the carrots begin to soften.

4. Step 4: Add the orzo and stir to coat evenly with the oil and aromatics.

5. Step 5: Pour in the chicken broth and lemon zest. Bring to a simmer, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is nearly tender.

6. Step 6: Stir in the frozen peas, heavy cream, and spinach until creamy and the spinach has wilted. Remove from heat. Return the chicken to the skillet, add the lemon juice, stir gently, cover, and let rest for 3–4 minutes until heated through. Taste and adjust seasoning with additional salt and pepper as needed.

This lemon chicken orzo pasta is perfect for switching up depending on which veggies are in season and what you have at home! Try these yummy twists:

Make it cheesy: Stir in 2-3 tablespoons shredded parmesan cheese when you add the heavy cream for extra richness.

Swap the veggies: Carrots and peas can be replaced with zucchini, asparagus, or bell peppers for variety.

Make it spicy: Stir ¼-1/2 teaspoon red pepper flakes into the orzo when you remove it from the heat.

Change the protein: Grilled turkey breast and steak are great swaps for chicken.

Go dairy-free: Use unsweetened full-fat coconut milk instead of heavy cream for a dairy-free version.

Add pesto: Stir 2-3 tablespoons basil pesto or sun-dried tomato pesto into the orzo when you remove it from the heat for an Italian twist.

This creamy orzo with spinach, carrots, and peas is a super cozy meal for weeknights and weekends! Here are our favorite ways to enjoy it:

• Pair with Garlic Roasted Green Beans, Roasted Parsnips & Carrots, or Roasted Beets & Carrots for easy veggie sides.
• Top with leftover Baked Greek Chicken Meatballs.
• Serve with a bowl of Roasted Red Pepper Gouda Soup as a starter.
• Enjoy with a fresh Roasted Bell Pepper and Chickpea Salad or Creamy Cucumber Pepper Salad.
• Meal prep along with my Baked Chicken Orzo and 5-Ingredient Curry for easy lunches.

This lemony chicken orzo with veggies reheats beautifully! Here’s how to keep it fresh for later:

Refrigerator

In airtight container up to 3 days. Discard immediately if the chicken or orzo tastes bitter.

Freezer

Divide in freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge.

Reheating

Add splash of chicken broth when reheating for creaminess. Use the microwave in 20-second increments for fastest results, or a pot over medium heat for 7-8 minutes.

These simple tips and tricks will give you perfectly tender orzo and super juicy chicken every time:

Cut chicken evenly: The chicken breasts should be cut into 1-inch pieces to ensure even cooking. Otherwise, some will dry out while others may remain under-cooked.

Deglaze the pan: Immediately after searing the chicken, add ¼ cup dry white wine to the skillet. Use a silicone or wooden spatula to scrape the browned bits at the bottom for extra flavor. Cook for 2-3 minutes or until most of the liquid evaporates, then continue with the recipe as usual.

Don’t overcook the orzo: Cook according to package instructions, but check the pasta at the 8-minute mark for an al dente texture.

Use leftovers: Shred leftover rotisserie chicken or roasted turkey and use it as your source of protein in this recipe.

Here’s what other home cooks and one-pan-dinner lovers are asking about this hearty lemon chicken orzo pasta!

Yes! Add it right at the end.

You can use coconut milk instead of heavy cream for a dairy-free version.

Absolutely! Follow the cooking time on the package instructions.

Looking for other recipes like this? Try these:

Easy Baked Chicken Orzo (A One-Pan Dinner Recipe)

The Best Beef And Barley Stew (Comforting One-Pot Recipe)

Easy Creamy Roasted Red Pepper Gouda Soup Recipe

Easy Greek Chicken and Feta Baked Meatballs Recipe (Gluten-Free)

These are my favorite dishes to serve with this Lemon Chicken Orzo Pasta recipe:

Easy Homemade Roasted Red Bell Peppers (Best Kitchen Staple)

Easy Oven-Roasted Green Beans with Garlic and Lemon

Easy Roasted Beets & Carrots with Maple Orange Glaze

Easy Roasted Parsnips and Carrots with Herbs – Perfect Side for Any Season

This quick lemon chicken orzo pasta is our favorite way to enjoy a comforting dinner without a mountain of dishes to wash afterwards! Share your creations on social media with @Hungry Whisk, and don’t forget to subscribe for more easy dinner recipes and recipe cards!