Lemon Chicken Orzo Pasta
Mar 10, 2025
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This Lemon Chicken Orzo is my twist on Pasta al Limone, featuring delicate orzo and crispy crumbed chicken. Ready in under 15 minutes, it’s a quick, satisfying meal. The chicken can be prepped ahead, making it perfect for meal prep. Bright, zesty, and packed with texture, it’s an easy weeknight winner!
This lemon chicken orzo pasta is a fresh take on Pasta al Limone, using orzo instead of spaghetti or linguine. The orzo simmers in one pot with lemon, butter, parmesan, and a touch of cream, creating a rich, velvety sauce that coats every bite. It comes together in under 15 minutes, making it another dish of mine that is perfect for busy nights. The balance of citrus and cream makes it both comforting and refreshing.
The crispy crumbed chicken takes it to the next level. Homemade breadcrumbs packed with fresh herbs give it a gorgeous green color and incredible crunch. The contrast of crispy, golden chicken with soft, creamy orzo is unbeatable. Best of all, the chicken can be made the day before, making meal prep a breeze.
If you love orzo, you won’t want to miss my other favorite orzo recipes such as my One Pot Creamy Orzo with Cherry Tomatoes, Creamy Garlic One Pan Orzo, Lemony Shrimp Orzo or Orzo Pasta Salad with Garlic Chips.
Why You’ll Love This Recipe
- One-Pot Wonder: The orzo cooks in a single pot, soaking up a rich, lemony cream sauce with minimal cleanup.
- Crispy, Herby Chicken: Homemade herb-packed breadcrumbs give the chicken a gorgeous green color and an irresistible crunch.
- Meal Prep Friendly: The chicken can be made ahead in large batches, making this an easy go-to for busy nights.
Recipe Ingredients
This recipe uses simple, fresh ingredients to create big flavors. The orzo is rich and creamy with a bright lemony kick, while the crispy chicken adds the perfect crunch. Here’s what you’ll need to bring it all together.
Orzo: This small, rice-shaped pasta cooks quickly and absorbs the flavors of the creamy lemon sauce, making every bite rich and satisfying. It’s perfect for one-pot meals and has a silky, risotto-like texture.
Crispy Crumbed Chicken: Made with homemade breadcrumbs packed with fresh herbs, this chicken is ultra-crunchy and full of flavor. Using homemade breadcrumbs gives the best texture and taste. Check out a detailed recipe for my crispy crumbed chicken.
Lemon: Both the zest and juice are used to maximize the citrusy brightness in the dish. The zest infuses the orzo with a fresh, aromatic kick, while the juice balances the richness of the creamy sauce. It’s lemony heaven!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifcations
Make It Vegetarian: Skip the crispy chicken and add roasted vegetables like zucchini, asparagus, or mushrooms for a hearty, meat-free version.
Go Extra Creamy: Add a spoonful of mascarpone or ricotta for an even richer sauce.
Boost the Greens: Toss in spinach, kale, or peas for added freshness and nutrition.
Make It Spicy: Add red pepper flakes or a dash of hot sauce for a subtle kick.
Use a Different Pasta: If you don’t have orzo, try this with another small pasta shape like ditalini or star shaped stelline.
How to Make lemon chicken orzo
This recipe comes together easily by cooking the creamy lemon orzo in one pot while the crispy, herb-crumbed chicken is pan-fried to golden perfection.
Step 1: Fry the onion and garlic in the butter and olive oil until fragrant and translucent.
Step 2: Add the lemon zest and orzo and coat the orzo in the butter. Slightly toast the orzo.
Step 3: Add the chicken stock and seasoning and bring to a rapid simmer.
Step 4: Cook until the orzo is plump and el dente. Add the cream and cheese and stir through.
Step 5: Cook the crumbed chicken for 2 – 3 minutes on each side in olive oil.
Step 6: Flip the chicken over and baste with the hot oil.
Step 7: Transfer the orzo from your pan to a large plate.
Step 8: Top the orzo with the crispy crumbed chicken, extra parmesan and lemon zest.
Check out a detailed recipe on how to make my crispy crumbed chicken.
How to serve
Serve the creamy lemon orzo warm, topped with crispy crumbed chicken for the perfect contrast of textures. For extra tastiness, add a sprinkle of freshly grated parmesan, a handful of chopped herbs like parsley or basil, and an extra squeeze of lemon juice and sprinkling of lemon zest. Pair it with a simple side salad or garlicky green beans to round out the meal. If you’re feeling indulgent, some cheesy garlic bread or homemade focaccia with garlic butter can take it to the next level.
How to Store
Store leftover orzo and chicken separately for the best texture. Keep the orzo in an airtight container in the fridge for up to 3 days and reheat gently on the stove with a splash of water or cream to loosen the sauce. The crispy chicken can be stored in the fridge for up to 3 days or frozen for up to a month. To keep it extra fresh, wrap the uncooked crumbed chicken individually and freeze it, then cook it straight from the fridge or freezer when ready to serve. For the best crunch, reheat cooked chicken in the oven or air fryer at 180°C (350°F) instead of microwaving.
FAQ’S for lemon chicken orzo
Orzo and rice have similar nutritional profiles, but their health benefits depend on the type you choose. Whole wheat orzo is generally healthier than white rice as it has more fiber and protein, helping with digestion and keeping you full longer. However, white orzo is more processed, similar to white rice, and offers fewer nutrients.
Yes, orzo and risoni are the same! Orzo is the Italian name, while risoni is commonly used in Australia and some other countries. Both are small, rice-shaped pasta used in soups, salads, and creamy dishes.
Pasta al Limone is a classic Italian dish made with pasta tossed in a creamy, zesty lemon sauce. The sauce typically includes butter, parmesan, lemon juice, and zest, creating a rich yet fresh flavor. It’s simple, vibrant, and perfect for a quick, comforting meal.
Orzo recipes you will love
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Lemon Chicken Orzo Pasta
Ingredients
Crispy Crumbed Chicken
- 2 lbs chicken breast
- 1.7 lbs sandwich loaf, white bread (see note)
- 4 eggs
- 4 garlic cloves, minced
- 1 cup flour, white all purpose
- 1 tsp kosher sea salt
- 1 tsp black pepper
- 1 tbsp fresh rosemary, finely chopped
- 1.4 oz fresh parsley, 1 large bunch
- 2 cups olive oil
Lemon Chicken Orzo
- 4 pieces crispy crumbed chicken
- 1 tbsp olive oil
- 4 tbsp butter, unsalted
- 1/2 onion, finely diced
- 3 garlic cloves, finely sliced
- 1 cup orzo
- 2 cups chicken stock
- 1/2 cup cream
- 1/2 cup parmesan, grated
Instructions
Crumbed chicken
- Do this the day before: If your bread is fresh, lay it out onto a baking tray and leave to dry out overnight
- Egg wash: In a shallow wide bowl, whisk the eggs and garlic together and set to the side. By preparing this early the garlic will have time to release its flavour into the eggs.
- Prep chicken: Using a sharp knife, cut through the middle of the chicken breast horizontally. Let the knife do most of thework, applying a small amount of pressure as the knife glides through crosswise. It’s easiest when you place one hand on top of the chicken breast. Don’t worry if this is not done too evenly! Repeat this step with all the chicken breast.
- Place one piece of chicken between two pieces of plastic wrap or baking paper. Using the smooth side of a mallet, pound the chicken from the centre outwards until the breast is roughly 2cm thick and has an even thickness throughout. This step is to ensure the chicken cooks at an even rate. Place the chicken onto a large baking tray and season with salt and pepper on both sides.
- Breadcrumbs: Roughly tear apart the bread and place into a food processor or blender with the parsley and rosemary. Blend until the bread is still quite chunky and the herbs have been mixed through. Place the breadcrumbs into a shallow baking tray.
- Flour: In a shallow baking tray, whisk together the flour with a generous amount of salt and pepper.
- Dredging station: Begin with your flour, followed by the egg wash, followed by the breadcrumbs and then finished with a large clean plate or tray to place the crumbed chicken in.
- Bread chicken: Take one chicken breast and coat both sides evenly with the flour. Then place into the egg wash and coat both sides evenly. Lastly, place into the breadcrumb mixture applying pressure with your hands when you flip the chicken over to ensure the breadcrumbs are evenly coated all over. Place the chicken breast onto the clean plate and then repeat this step with the remainder of the chicken.
- Fry chicken: In a large frying pan, add the olive oil. Bring the olive oil to heat. Turn the heat down to low – medium and fry 1 – 2 pieces of chicken at a time for 2 – 3 minutes on each side or until they are golden and crispy. Place the cooked chicken onto a plate lined with absorbent paper or cooling rack.
Lemon Chicken Orzo
- Sauté onion and garlic: In a large frypan on a medium heat, add the olive oil and butter. Once the butter is melted and foaming add the onion and garlic. Sauté for 2 – 3 minutes or until the onion and garlic is fragrant and translucent. Add the lemon zest and stir through
- Cook the orzo: Add the orzo to the pan and cook for 2 minutes or until slightly toasted. Add the chicken stock and lemon juice. Season with salt and pepper. Bring the chicken stock to a boil and then turn the heat to low or until the stock is at a rapid simmer. Cook for 8 minutes, stirring occasionally, or until the orzo is plump, el dente and has absorbed 80% of the liquid.
- Combine: When the orzo is cooked, turn the heat off and add the cream and cheese and stir through until well combined.
- Finish and serve: Plate up the orzo and place a piece of sliced crumbed chicken on top. Grate over a little extra parmesan and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved this recipe so much. I made it without the chicken and it was still incredibly delicious. Thank you!
What an absolutely delicious recipe! Thank you for sharing.