Looking for a quick and delicious weeknight dinner? This Lemon Chicken Orzo Pasta is light, creamy, and packed with fresh flavors. Tender, marinated chicken fillets are cooked until golden brown, then nestled into a bed of lemony orzo pasta. With garlic, Parmesan, and a touch of fresh herbs, this dish is the perfect balance of comfort and freshness. Plus, it’s all made in one pot!
Why I Love This Recipe
This one-pan lemon chicken orzo has everything I love in a meal: bold flavors, minimal prep, easy cleanup, and wholesome ingredients. The Greek yogurt marinade keeps the chicken juicy, while the orzo absorbs all the bright, lemony flavors. It’s simple enough for a weeknight but I still find that it’s elegant enough to serve guests at a dinner party!
Summary of Ingredients
- Chicken fillets – Marinated for extra tenderness and flavor.
- Greek yogurt – Adds tanginess and helps tenderize the chicken.
- Orzo pasta – A small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
- Lemon zest & juice – Provides brightness and acidity.
- Garlic & herbs – Adds depth and a Mediterranean-inspired aroma.
- Parmesan cheese – Optional, but a sprinkle of freshly grated Parmesan takes this dish to another level.
Directions
- Marinate the Chicken: In a large bowl, whisk together Greek yogurt, olive oil, lemon zest, lemon juice, garlic, oregano, basil, and black pepper. Add the chicken fillets, coat well, and let marinate for at least 30 minutes (or overnight for best flavor).
- Cook the Chicken: Heat a large pot or deep skillet over medium heat. Cook the marinated chicken fillets for 2 minutes per side until golden brown. Remove from the pan and set aside.
- Prepare the Orzo: In the same pot, add 1 tbsp olive oil and minced garlic. Sauté for 2 minutes until fragrant. Stir in dry orzo, cooking for 1 minute to lightly toast it.
- Simmer the Pasta: Add lemon juice, dried oregano, basil, salt, and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally.
- Combine & Finish: Return the cooked chicken fillets to the pot, nestling them into the orzo. Cover and cook for 15-20 minutes until the chicken is cooked through and the orzo is tender.
- Serve & Enjoy: Fluff the orzo with a fork and garnish with fresh Parmesan and herbs if desired. Serve warm and enjoy!
Substitutions & Variations
- Make it creamy – Add ¼ cup of heavy cream for a rich, velvety sauce.
- Vegetarian option – Swap the chicken for roasted chickpeas or sautéed mushrooms.
- Gluten-free – Use gluten-free orzo or substitute with quinoa.
- Spicy twist – Add a pinch of red pepper flakes for heat.
Tips for the Best Lemon Chicken Orzo
- Marinate the chicken for at least 30 minutes – This helps infuse it with lemony, garlicky goodness.
- Toast the orzo – Lightly cooking it before adding broth enhances its nutty flavor.
- Use fresh lemon juice and zest – Fresh citrus makes all the difference in brightening up the dish.
- Let it rest – After cooking, let the dish sit for a few minutes to allow the flavors to meld.
How to Store & Make Ahead
Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Add a splash of broth or water before reheating on the stove or microwave.
Make-Ahead Tip: You can marinate the chicken overnight for deeper flavor!
Other One-Pot Recipes You’ll Love
- French Onion Soup Pasta Bake
- Spicy Sausage Pasta with Sun-dried Tomatoes
- Spiced Lentil and Vegetable Soup
- One Pot Creamy Leek Pasta
- Easy Sausage Goulash
Recipe FAQ
Final Thoughts
This lemon chicken orzo pasta is the perfect one-pot meal—bright, flavorful, and easy to make. Whether for a cozy dinner or a special gathering, this dish will become a family favorite. Try it tonight and enjoy the fresh, zesty flavors!
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Lemon Chicken Orzo Pasta
Ingredients
For the Chicken Marinade:
- 410 g of chicken fillets
- ½ cup Greek yogurt
- 3 tbsp olive oil
- Zest and juice of 1 lemon
- 2 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp black pepper
For the Orzo
- 1 cup uncooked orzo
- 1 tbsp olive oil
- 2 garlic cloves, minced
- Juice of 1 lemon
- ¼ tsp oregano
- ¼ tsp basil
- ½ tsp salt
- 2 ¼ cups chicken broth
Instructions
- In a large bowl, whisk together Greek yogurt, olive oil, lemon zest, lemon juice, garlic, oregano, basil, and black pepper. Add the chicken fillets, coat well, and let marinate for at least 30 minutes (or overnight for best flavor).
- Heat a large pot or deep skillet over medium heat. Cook the marinated chicken fillets for 2 minutes per side until golden brown. Remove from the pan and set aside.
- In the same pot, add 1 tbsp olive oil and minced garlic. Sauté for 2 minutes until fragrant. Stir in dry orzo, cooking for 1 minute to lightly toast it.
- Add lemon juice, dried oregano, basil, salt, and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally.
- Return the cooked chicken fillets to the pot, nestling them into the orzo. Cover and cook for 15-20 minutes unil the chicken is cooked through and the orzo is tender.
- Fluff the orzo with a fork and garnish with fresh Parmesan and herbs if desired. Serve warm and enjoy!
Notes
Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Add a splash of broth or water before reheating on the stove or microwave.
Make-Ahead Tip: You can marinate the chicken overnight for deeper flavor!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 357Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 601mgCarbohydrates: 31gFiber: 1gSugar: 2gProtein: 29g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
