This lemon chicken orzo is a creamy one-pan dinner made with chicken breast, risoni (as we call it in Australia), spinach, parmesan and Greek yogurt instead of heavy cream. It takes around 30 minutes and, unlike a lot of creamy pasta recipes, I've tested this one specifically for meal prep so the orzo still has a decent texture after sitting in the fridge or freezer.
The lemon level also went through some very scientific household testing. I made the first version with two lemons and thought the suuuuuper lemony flavour was excellent; Zak didn't really feel the same. One lemon ended up being the sweet spot for a more balanced version, but I've included my notes below if you're firmly on Team Lemon; or want something a little bit more mild.
TL:DR
- Servings: 5
- Prep time: 10 minutes Cook time: 20 minutes
- Meal prep: Cook the orzo for around 10 minutes rather than the full 12 and leave some liquid in the pan. It continues absorbing the sauce as it cools and is less likely to become too soft when reheated.
- Fridge storage: 2-3 days in airtight container
- Freezer storage: Up to 3 months, although I prefer it within 1-2 months for the best pasta texture.
- Reheating: Microwave or reheat gently on the stovetop with a small splash of stock or water to loosen the sauce.
- Customise: Start with one lemon for a balanced lemon flavour. If you're a fellow lemon fiend, add more juice to taste at the end.
Jump to:
Why you'll love this recipe
One pan. The chicken, creamy orzo and spinach all cook in the same pan like my pesto chicken risotto, which means less washing up.
You control the lemon. One lemon keeps it balanced, while two takes it firmly into suuuuuper lemony territory; lemon people may also like my chinese honey lemon chicken.
Creamy without heavy cream. Greek yogurt gives the sauce creaminess and tang making it hold up better for meal prep - I do a similar approach with my creamy beef stroganoff.
Weeknight-friendly. This is a 30 minute recipe, making it perfect for those weeknights you can't be bothered.
Ingredients
Chicken. Chicken breast meal preps are my preference and I find it keeps the moisture because it's covered in the yogurty-lemon sauce.
Lemon. Both the zest and juice build the lemon flavour. I've tested this with one and two lemons: one is my recommendation for a balanced version, while two is for people who want the lemon front and centre.
You can also decrease the extra lemon by removing the zest from the chicken marinade.
Oregano. Lemon, garlic and oregano give the chicken a slightly Greek-inspired flavour without turning this into an ingredient-heavy recipe.
Orzo/risoni. They're the same rice-shaped pasta; you'll usually see it labelled risoni in Australian supermarkets. Because it cooks directly in the stock, its starch helps create the creamy one-pan sauce rather than needing to boil and drain pasta separately.
Chicken stock. The orzo absorbs the stock as it cooks, so the stock is seasoning the pasta rather than simply acting as cooking water. I prefer adding it warm so the pan returns to a simmer faster.
I use a homemade chicken stock because I have control over what's in it, but you can use a store-bought version. You might just have to adjust the salt in the final version depending on the brand you buy.
Greek yogurt. This replaces heavy cream and is stirred through once the pan is off the heat.
Parmesan. Freshly grated parmesan will give you the best savoury flavour at the end. You may have to adjust the amount depending on preferences and the brand you use.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and Variations
Chicken thighs. Boneless chicken thighs can replace chicken breast and are a little more forgiving if you accidentally cook them for longer.
Greek yogurt alternatives. Thick plain yogurt can work in place of Greek yogurt, although a thinner yogurt will make the sauce looser. Light cooking cream also works if you don't have yogurt, but add it gently rather than boiling it aggressively.
Extra vegetables. Add peas, broccoli, zucchini or mushrooms to get more vegetables into your one-pan lemon chicken orzo. Firmer vegetables like broccoli should go in with the stock and orzo, while softer vegetables can be added towards the end.
Use leftover chicken. If you have some leftover roast chicken or slow cooked chicken breast stocked away, just make the orzo first and stir through the chicken at the end.
Too lemony? If you've added too much lemon, stir through a little extra Greek yogurt, parmesan or stock to mellow the sharpness. I recommend starting with one lemon and adding more at the end because you can always increase the lemon flavour, but it's much harder to take it away.
How to make lemon chicken orzo
Step 1. Cut the chicken breast into even bite-sized pieces. Toss with the cornflour, lemon zest, oregano, salt and pepper until lightly coated.
Step 2. Lightly oil a large deep-sided frying pan or skillet with a lid and place it over medium heat. Add the brown onion and cook for approximately 3-4 minutes until softened, then add the garlic and cook for another 30-60 seconds until fragrant.
Step 3. Add the coated chicken and cook for approximately 4-5 minutes, stirring occasionally, until the outside has changed from pink to mostly white with some light golden colour. It does not need to be completely cooked at this stage because it will continue cooking with the orzo.
Step 4. Warm the chicken stock if possible, then add it to the pan with the lemon juice and orzo/risoni. Bring to a gentle bubble, cover and simmer for approximately 12 minutes, stirring occasionally to prevent sticking.
If meal prepping, reduce to 10 minutes, leaving the orzo with a little bite and extra liquid to absorb while stored. Check the chicken is cooked through to 74°C/165°F.
Step 5. Remove from heat and stir through the Greek yogurt and spinach until combined. If eating immediately, return to very low heat for 1-2 minutes until the spinach wilts. For meal prep, it can finish wilting during storage and reheating.
Step 6. Stir through the parmesan, then taste and adjust the salt and pepper. Let the pan sit for a minute or two before serving; the sauce will continue thickening as the orzo absorbs the remaining liquid.
Lauren's Top Tips
Add the Greek yogurt off the heat. High heat can make yogurt separate, so let the bubbling stop before stirring it through.
Warm the stock if you can. 1-2 minutes in the microwave is plenty. Cold stock drops the pan temperature considerably; warm stock gets the orzo back to a gentle simmer faster and makes the timing more predictable.
Meal Prepping lemon chicken orzo
This lemon chicken orzo is great for meal prep because the chicken, risoni and spinach cook together in one pan, making it an easy addition to your pasta meal prep ideas without extra preparation.
The chicken stays moist because it's coated in the lemony yogurt sauce. For the best leftovers, I cook the orzo for around 10 minutes instead of 12, leaving some bite and extra sauce because it continues absorbing liquid as it cools.
The meal-prep timing is about pasta texture, not stopping the chicken early: check the chicken is cooked through before cooling and portioning. Keep a little warm stock or water nearby so you can loosen the orzo if it absorbs the liquid before it is ready.
Storing
Orzo/risoni holds up surprisingly well compared to other small pasta shapes, but it will continue absorbing the sauce when refrigerated. Leave a little extra liquid before portioning and store in airtight containers in the fridge for up to 2-3 days.
You can also eat this cold, which is great for summer meal prep or when you want a break from reheated lunches. It gives you a bit of variety without having to cook something completely different.
Cool promptly and refrigerate in airtight containers, freezing any portions intended for later in the week.
Lauren's Meal Prep Tip
Stir halfway through when reheating. Stirring halfway through redistributes the heat and loosens the sauce so you don't end up with a solid block of pasta
Reheating
For a single portion, add a splash of stock or water, cover loosely and microwave for 1½-2 minutes. Stir, then continue in 30-second bursts until steaming hot throughout.
For stovetop reheating, add a splash of liquid and warm over low heat for approximately 5-7 minutes, stirring regularly. Avoid boiling the sauce as the Greek yogurt can split and the pasta will continue softening.
Freezing
This lemon chicken orzo freezes surprisingly well, even coated in the creamy Greek yogurt sauce. I recommend slightly undercooking the orzo and leaving some extra liquid so it doesn't become too soft when reheated.
I freeze mine in 2-cup Souper Cube portions, then transfer the frozen blocks into freezer bags. The image above is actually my marry me chicken orzo because I don't have one of this dish frozen - sorry gang! But the freezing and reheating process is the same.
For the best texture, thaw overnight in the fridge so the orzo needs less time reheating and is less likely to break apart. Add a splash of stock or water and reheat gently until steaming hot throughout, stirring to bring the sauce back together.
Freeze individual portions for up to 3 months; I prefer them within 1-2 months for the best pasta texture.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Stir through a little extra Greek yogurt or parmesan to soften the sharpness, or add some extra stock to dilute the lemon flavour. If it's still too strong, you may need to increase the other ingredients to balance it properly.
The orzo has probably absorbed most of the cooking liquid, which can happen both during cooking and while refrigerated. Add a small splash of warm stock or water and stir gently to loosen the sauce.
Greek yogurt can separate when exposed to high heat, particularly in a lemony sauce. Remove the pan from the heat before adding the yogurt and avoid bringing it back to a boil.
Add another splash of warm chicken stock or water, cover and continue cooking over low heat for 1-2 minutes before checking again. Orzo can absorb liquid at different rates depending on the brand, pan size and cooking temperature.
Other cold meal prep recipes you'll like
Or, you can have a browse through my cold meal preps for more delicious eats.
Recipe
Mediterranean Lemon Chicken Orzo (with Feta and Spinach)
Save Recipe
Equipment
Ingredients
- 600 g (1 ⅓ lb) chicken breast
- 1 tablespoon cornflour
- 1 tablespoon lemon zest, optional
- 1 tablespoon oregano
- Salt and pepper, to taste
- 1 brown onion
- 3 cloves garlic
- 350 g (1 ½ cups) risoni/orzo
- 3 cups chicken stock
- 1 lemon juice, approx. 3 tbsp
- 1 cup greek yogurt
- 300 g (5 cups) spinach
- ¼ cup parmesan
Instructions
Preparing
- Dice the 600 g (1 ⅓ lb) chicken breast into even bite-sized pieces. Toss with 1 tbsp cornflour, 1 tbsp lemon zest, 1 tbsp oregano, Salt and pepper until lightly coated.
- Finely dice the 1 brown onion and mince the 3 cloves garlic. Warm the 3 cups chicken stock in the microwave for 2 minutes if possible.
Cooking
- Heat a little oil in a large deep-sided frying pan over medium heat. Add the onion and cook for 3-4 minutes until softened, then add the garlic and cook for another 30-60 seconds until fragrant.
- Add the coated chicken and cook for 4-5 minutes, stirring occasionally, until mostly white with some light golden colour. The chicken will finish cooking with the orzo.
- Pour in the chicken stock and 1 lemon juice, then stir through the 350 g (1 ½ cups) risoni/orzo. Bring to a gentle bubble
- Once bubbling, lower the heat to low and cover and simmer for approximately 12 minutes, stirring occasionally to prevent sticking. Check that the chicken reaches 74°C/165°F before serving.Meal prep tip: Reduce the simmering time to around 10 minutes, leaving the orzo slightly firm with some extra liquid to absorb during storage.
- Remove the pan from the heat and stir through the 1 cup greek yogurt and 300 g (5 cups) spinach. If serving immediately, return to very low heat for 1-2 minutes until the spinach wilts.if having for meal prep, no need to return to the heat, the spinach will soften and wilt during storage and reheating.
- Stir through the ¼ cup parmesan, then season with salt and pepper to taste. See note 1 about lemon flavour.
- Rest for 1-2 minutes before serving to allow the sauce to thicken slightly.
Sugar Defender
Hi i think that i saw you visited my web site thus i came to Return the favore I am attempting to find things to improve my web siteI suppose its ok to use some of your ideas.
athletelunchbox
Hi there! Please feel free to make my recipes and let me know how you go - I would love to hear about it 🙂
Jae
First time making orzo and did not disappoint!!
athletelunchbox
Yay! This makes me so happy! Orzo is a regular for us, it's just so easy to prepare and I love the texture!