Lemon Chicken & Orzo

Today I want to share with you a recipe for a delicious and easy one pot Lemon Chicken & Orzo . This dish is perfect for a quick weeknight dinner or for meal prepping for the week ahead. Not only is it packed with flavor, but it’s also very filling and satisfying.

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Lemon orzo chicken is a delicious dish that combines the flavors of lemon, chicken, and orzo pasta. The dish originated in Mediterranean and Middle Eastern cuisines, where lemon and chicken are commonly used in cooking. ORZO PASTA, which is made from durum wheat, is a traditional pasta shape in Italy, but it is also common in Greece, Turkey, and other Mediterranean countries. The name “orzo” means “barley” in Italian, which refers to the pasta’s shape, which resembles barley grains. I charred the lemon to bring a bright, sweet and acidic flavor to this recipe. Lemons are also known for their health benefits providing a good source of vitamin C and antioxidants.

When these ingredients are combined in a one-pot dish like lemon orzo chicken, the result is a flavorful and satisfying meal that is easy to prepare and perfect for busy weeknights. I toasted the orzo much like one does with risotto. Orzo has that rice pasta combination quality. The recipe includes reducing white wine, using homemade chicken stock, adding coconut milk for creaminess and some parmesan cheese for richness and thickening.


Making the lemon chicken and orzo.


The Lemon Chicken & Orzo plated.


Lemon Chicken & Orzo

Creating a delicious one pot meal during the work week is such a gift. My Lemon Chicken & Orzo is so flavorful and easy to make.
Course dinner
Cuisine Italian Recipe, Mediterranean
Keyword Chicken recipes, gluten free, lemon, one pot meal, orzo, weeknight meal
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 people
Author Peter


  • 1 Dutch Oven


  • 1 Whole Chicken wings removed & cut in pieces
  • 1/4 Whole Red onion diced
  • 2 Cloves Garlic minced
  • 1 Whole Lemon sliced & zested
  • 1 Cup White wine
  • 1 1/2 Cups Chicken stock
  • 1 Cup Gluten free orzo
  • 3/4 Cup Coconut milk
  • 1 Tbsp Oregano
  • 2 Tsp Salt
  • 2 Tsp Ground black pepper
  • 1/4 Cup Shredded fresh parmesan
  • 1/2 Pint Cherry tomatoes cut in half
  • 1 Tbsp Olive oil divided


  • In a large pot or Dutch oven, heat a tsp of the olive oil over medium-high heat and char the sliced lemons for a minute a side. Next, add the chicken pieces and browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
    In the same pot, add the remaining oil and the chopped red onion. Cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute. Next, add in the orzo and toast for a minute.
    Now, add in the wine and cook until reduced followed by adding the chicken broth. Add in the spices, cheese and the coconut and mix well. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Add in the chicken topped with the charred lemon slices and the tomatoes. Let the mixture simmer for about 20 minutes, or until the orzo and chicken are cooked through and most of the liquid has been absorbed.
    To finish, add in the lemon zest. Stir everything together until well combined, and cook for another 1-2 minutes.
    Serve the dish with the orzo topped with the chicken and the charred lemon slice on top of the chicken. Enjoy!

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