Lemon orzo chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tangy lemon, savory herbs, and tender chicken creates a flavorful and satisfying dish. Orzo, a small pasta that resembles rice, adds a chewy texture and helps to thicken the sauce. This one-pot meal is sure to become a family favorite, and it can be easily customized to suit your taste preferences.
Here are our top 19 tried and tested recipes!
LEMON CHICKEN ORZO SOUP
Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.
Provided by ReneePaj
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
- Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
- Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
- Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g
LEMON CHICKEN WITH ORZO
Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. -Shannon Humphrey, Hampton, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean., In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.
Nutrition Facts : Calories 399 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 807mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 9g fiber), Protein 32g protein. Diabetic Exchanges
GREEK LEMON CHICKEN AND ORZO CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
- For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
- Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
- Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
LEMON, CHICKEN AND ORZO SOUP WITH SPINACH
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
- Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.
CHICKEN, LEMON, AND DILL WITH ORZO
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and Lemon. For a vegetarian main course, omit the chicken and use vegetable broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
Nutrition Facts : Calories 505 g, Fat 13 g, Fiber 2 g, Protein 38 g
COPYCAT LEMON CHICKEN ORZO SOUP
I fell in love with this seasonal soup last summer while it was at that famous fancy sandwich shop, and I was determined to recreate it. It's an easy soup to make and it's been a huge favorite in our house ever since. I make it almost weekly. Don't tell that fancy sandwich shop, but I think this is actually better than theirs! Garnish with fresh lemon slices.
Provided by shannonferger
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, pepper, and salt in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes.
- Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.
Nutrition Facts : Calories 204 calories, Carbohydrate 28.8 g, Cholesterol 32.5 mg, Fat 2.4 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 0.5 g, Sodium 1797.7 mg, Sugar 3.6 g
LEMON-OLIVE CHICKEN WITH ORZO
This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. -Nancy Brown, Dahinda, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan., Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 345 calories, Fat 17g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 636mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN LEMON ORZO SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves.
- Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning.
- Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.
LEMON-ROASTED CHICKEN WITH ARUGULA SALAD AND DILLED ORZO
Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Everyone will love this Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo for dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Set a large saucepan of water to boil.
- On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
- Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
- In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.
Nutrition Facts : Calories 733 g, Fat 38 g, Fiber 2 g, Protein 59 g
GREEK LEMON CHICKEN-ORZO SOUP
Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
- Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
- Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.
CHICKEN, LEMON AND DILL WITH ORZO
From an article in *Everyday Food* on baked pasta dishes. Whips up in a jiffy; a lovely combination of flavors, redolent of Greece.
Provided by lecole54
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
- In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice.
- Pour broth mixture over orzo and stir once to incorporate.
- Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
LEMON ORZO CHICKEN PASTA
Light and simple. Orzo pasta with lemon juice, chicken, mozzarella cheese, fresh basil, and spinach. I typically use a rotisserie chicken, since they are typically packed with great flavor already.
Provided by Anonymous
Categories Main Dish Recipes Pasta Chicken
Time 56m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
- Combine chicken, mozzarella cheese, spinach, basil, olive oil, lemon juice, salt, and pepper with orzo pasta.
- Cover bowl with plastic wrap and refrigerate to let flavors mingle, 20 to 30 minutes.
Nutrition Facts : Calories 854.9 calories, Carbohydrate 88.6 g, Cholesterol 118.8 mg, Fat 29.1 g, Fiber 5.2 g, Protein 60 g, SaturatedFat 9.9 g, Sodium 476.2 mg, Sugar 5.4 g
LEMON CHICKEN ORZO SOUP
This is a Cooking Light recipe I modified. I substituted store-bought rotisserie chicken and chicken stock in place of making my own. I serve this with some grated Romano cheese on top.
Provided by sraedemarco
Categories Clear Soup
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Heat olive oil in a large dutch oven.
- 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
- 3. Add chicken stock and lemon juice. Bring to a boil.
- 4. Add chicken and orzo. Simmer until orzo is cooked thru.
- 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.
PANERA'S LOW-FAT LEMON CHICKEN ORZO SOUP RECIPE - (4.4/5)
Provided by á-1839
Number Of Ingredients 11
Steps:
- •Place all of the ingredients except the lemon juice in a 4-quart pot. Cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked al dente. •Remove the chicken breast from the soup, slice into strips, and return to the pot. Add the lemon juice, stirring well to mix. Remove and discard the bay leaf. •Ladle the hot soup into individual bowls and serve immediately.
LEMON CHICKEN SOUP WITH ORZO
Make and share this Lemon Chicken Soup With Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
- Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
- Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
- Decrease heat to low to keep the soup hot, but not boiling.
- Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
- In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
- Add the mixture to the soup, stirring well until the soup is thickened.
- Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.
LEMON ORZO CHICKEN SOUP WITH SPINACH
Make and share this Lemon Orzo Chicken Soup With Spinach recipe from Food.com.
Provided by LRFoley
Categories Low Cholesterol
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Het olive oil in a large stock pot. Add onion and garlic and cook for 3 minutes. Add lemon zest, red pepper flakes and thyme and cook another 3 minutes. Add spinach and orzo, stir to coat, and cook for 1 minute. Add chicken broth, lemon juice and shreddeed chicken. Bring to a light simmer and cook for 12 minutes. In a small bowl, whisk the 2 tablespoons water with the cornstarch until smooth. Whisk mixture into soup and allow the soup to thicken slightly. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 214.9, Fat 5, SaturatedFat 1.1, Cholesterol 13.7, Sodium 778, Carbohydrate 27.3, Fiber 1.4, Sugar 2.2, Protein 14.1
LEMON CHICKEN ORZO SOUP
A cozy and comforting soup that still feels light, thanks to its bright, lemon-forward flavor. Orzo pasta and shredded rotisserie chicken make it feel like a meal-but one that's done in just 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In 5-quart Dutch oven, add 7 cups of the chicken broth, the salt and pepper; heat to boiling. Add orzo to broth; reduce heat to medium, and simmer uncovered 7 to 10 minutes, stirring occasionally, until orzo is tender.
- In 2-cup glass measuring cup, add remaining 1 cup broth, the lemon juice and flour, beating with whisk to combine. Slowly stir mixture into soup; return to simmering. Cook and stir 1 to 2 minutes or until soup thickens slightly.
- Stir in chicken; cook 1 to 2 minutes or until heated through. Remove from heat; stir in butter. Divide among bowls to serve; garnish with dill leaves.
Nutrition Facts : Calories 260, Carbohydrate 19 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 2 g, TransFat 0 g
LEMON ORZO CHICKEN
This is a dish that is easy to cook. You dont boil the pasta. It cooks in the oven. If you love chicken, lemon and feta you will love this dish.
Provided by Deborah Mackrodt
Categories Chicken
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees.
- 2. In a saucepan bring the chicken stock the butter, salt and pepper to a boil.
- 3. In a 3 quart baking dish place orzo, dill, chicken, lemon zest, lemon juice and feta.
- 4. Pour broth over over orzo and stir once to mix everything.
- 5. Bake uncover for about 40 mins until orzo is done and liquid is creamy.
- 6. Sprinke Parmesan on top and let stand 5 mins till cheese melts a bit.
LEMON PEPPER CHICKEN WITH ORZO
Number Of Ingredients 8
Steps:
- Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon pepper seasoning (about 1 tsp per chicken thigh).
- Heat a large, deep skillet over medium flame. Add 1 Tbsp canola or vegetable oil. When the oil is hot (it should be shimmering), add the chicken thighs, skin side down. Allow the thighs to cook until browned, then flip and brown on the second side (about five minutes on each side for bonein thighs with skin). Remove the cooked thighs to a clean plate.
- While the thighs are browning, mince two cloves of garlic and roughly chop 1/4 bunch of parsley.
- After removing the chicken from the skillet, pour off the excess fat and turn the heat down to low. Add the garlic and sauté for about one minute. Add the chicken broth and stir to dissolve the browned bits from the bottom of the skillet.
- Add about half of the chopped parsley, one additional teaspoon of lemon pepper seasoning, and the orzo to the skillet. Stir to combine. Return the chicken thighs to the skillet, skin side up.
- Cover the skillet and turn the heat up to high. Allow the broth to come to a boil, then turn the heat down to low. Let the skillet simmer on low for 1012 minutes, or until the orzo is tender. (If the broth stops simmering, increase the heat slightly to keep it simmering.)
- After 12 minutes, the orzo should be tender and most of the broth absorbed. If there is still too much liquid, allow it to simmer without the lid for a few minutes. It's okay if the orzo is slightly saucy. Sprinkle the remaining parsley over top along with the crumbled feta.
Tips:
- Use high-quality ingredients for the best flavor. Organic or free-range chicken, fresh vegetables, and a flavorful broth will make a big difference.
- Don't overcrowd the pan when searing the chicken. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
- Be patient when cooking the orzo. It's important to cook it until it is al dente, or slightly firm to the bite. Overcooked orzo will be mushy and unpleasant.
- Add the lemon juice and zest at the end of cooking to preserve their bright flavor.
- Serve the lemon orzo chicken with a sprinkle of fresh parsley or basil for a pop of color and flavor.
Conclusion:
Lemon orzo chicken is a simple yet flavorful dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. Whether you like your chicken lemony and bright or creamy and cheesy, there's a lemon orzo chicken recipe out there for you. So next time you're looking for a quick and easy meal that's sure to please the whole family, give lemon orzo chicken a try.
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