If you’re looking for a supper that feels like a warm hug at the end of a long day, this Chicken and Orzo is just the ticket. Tender, juicy chicken nestled into creamy, savory orzo makes for a simple meal that’s hearty, comforting, and downright delicious. It’s the kind of dish you can put on the table with a little sweet tea on the side and know everybody’s going back for seconds.
Easy Chicken and Orzo Recipe
This Creamy Lemon Chicken Orzo is the kind of recipe that turns odds and ends from the fridge into a dinner that feels completely intentional. Tender orzo is simmered in chicken broth until creamy, then tossed with shredded chicken, baby spinach, bright lemon, and garlic herb Boursin cheese for a silky sauce that’s rich without being heavy.
It’s also a fantastic way to use leftover chicken breast, which can sometimes be dry on its own. The creamy orzo and Boursin sauce coat every bite, while fresh lemon adds enough brightness to keep the dish from feeling overly rich. Best of all, everything comes together in a single pan in about 30 minutes, making it ideal for busy weeknights but special enough for entertaining.
Key ingredients you’ll need to make Chicken Orzo Pasta Recipe: (Scroll down for the full printable recipe card and quantities.)
- Chicken – Shredded fully cooked chicken makes for easy prep.
- Pasta – Orzo pasta is small rice shaped pasta that cooks quickly.
- Fats – A combination of butter and olive oil for richness.
- Onion – Shallot or red onion enhances the flavor.
- Garlic – Fresh garlic adds an earthiness to the taste.
- Liquid – Chicken broth for moisture.
- Cheese – Garlic and herb Boursin cheese for a creamy texture and Parmesan cheese adds a salty bite.
- Citrus – Fresh lemon zest and lemon juice brightens the flavor.
- Vegetable – Baby spinach leaves add color and flavor.
- Spices – Garlic salt, freshly ground black pepper and crushed red pepper flakes for a little heat.
- Fresh Herbs – Chopped fresh parsley for garnishing.
How to Make Creamy Chicken and Orzo Recipe
- Saute Shallot and Garlic – Sauté shallot (or onion) and garlic in butter and oil until softened.
- Toast Orzo – To the pan add the orzo and cook, stirring frequently, until lightly toasted.
- Add Chicken Broth – Pour in the chicken broth and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Add Cheese and Spices – Stir in the Boursin cheese, Parmesan until smooth and creamy.
- Cooked Chicken and Spinach – Add the shredded chicken, spinach, lemon juice, lemon zest, garlic salt, black pepper and crushed red pepper flakes. Stir to combine.
- Serve – Garnish with fresh herbs and additional Parmesan, then serve.
Kitchen Equipment to Make Chicken Orzo Recipe
- Large skillet, pot or Dutch oven.
- Measuring cups and measuring spoons.
- Sharp knife and cutting board.
- Cheese grater.
- Large spoon or silicone spatula.
Recipe Variations, Tips and Substitutions
- Protein – You can use any cooked chicken for this dish. Roast chicken, poached chicken, grilled chicken or rotisserie chicken. You could also use leftover Thanksgiving turkey for a round two meal.
- Fresh Chicken – Fresh boneless chicken breasts or boneless skinless chicken thighs can be used in this dish. When beginning this dish with uncooked chicken, season the chicken pieces on all sides with salt and black pepper plus a little dry Italian seasoning and brown in a skillet on both sides until the juices run clear. Remove from the pan and cube adding it back to the pan per the instructions in the recipe.
- Onion – You can replace the shallot with sweet onion, red onion or yellow onion for a stronger onion flavor.
- Chicken Broth – You can use chicken stock or chicken broth to cook the orzo.
- Heavy Cream – For a really rich finish, I like to stir in 1/2 cup of heavy cream at the end of cooking. You can use half and half instead.
- Cheese – You can use Alouette garlic and herb cheese in place of Boursin cheese.
- Veggies – You can add sauteed mushrooms to the shallot mixture or toss in some sun-dried tomatoes with the baby spinach to expand the flavor profile.
- Fresh Herbs – You can garnish with fresh basil, oregano, thyme or rosemary.
Storage and Leftovers
- Leftovers – Store leftover Chicken and Orzo in an airtight container chilled in the refrigerator for up to 3 days.
- Reheating – Reheat individual servings in the microwave or on the stovetop over medium heat. You can add more broth or a splash of cream to loosen up the sauce.
- Freezer – Store leftovers in the freezer for up to 2 months. Thaw in the fridge and reheat just before serving.
More Easy Chicken Recipes to Make
- Baked Lemon Chicken made in the oven using bone-in chicken thighs.
- Southern Fried Chicken and Waffles made with chicken tenders.
- Treat the family to homemade Crispy Chicken Sandwiches.
- The kiddos will love this recipe for Easy Popcorn Chicken.
- Chicken Fried Chicken and Gravy with a side of mashed potatoes.
- Southern Fried Chicken and Waffles drizzled with maple syrup.
- Easy Oven Fried Chicken Tenders cook in no time flat.
- Decadent Honey Pecan Fried Chicken.
- Fried Chicken Cakes and remoulade sauce is a fan favorite.
- Indian Chicken Curry from Averie Cooks.
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Chicken and Orzo
This cozy chicken and orzo is Southern comfort food at its finest. Tender chicken and creamy, savory orzo come together in one skillet for an easy, hearty supper the whole family will love. Simple ingredients, big flavor, and hardly any fuss, just the kind of good, home-cooked meal you’ll want to make again and again
Servings 4 servings
Calories 408kcal
Ingredients
- 2 Tbsp salted butter or unsalted butter
- 2 Tbsp extra virgin olive oil
- 1 large shallot, finely diced (or 1/3 cup red onion)
- 2 large garlic cloves minced
- 2 cups dry orzo pasta
- 4 cups chicken broth plus additional as needed to thin sauce
- 1 5.3 oz garlic and herb Boursin cheese
- 1/2 cup finely grated Parmesan cheese plus additional for serving
- 2 Tbsp fresh lemon juice
- 1-2 Tbsp fresh lemon zest
- 3 cups shredded rotisserie chicken
- 1 5 oz package baby spinach leaves
- 1 1/2 tsp garlic salt adjust amount to taste
- 1 tsp black pepper
- 1/2-1 tsp crushed red pepper flakes optional
- 1/2 cup heavy cream
- 2 Tbsp chopped fresh parsley for garnishing
Instructions
- Heat the butter and olive oil in a large skillet or sauté pan over medium-high heat. Add the shallot (or onion) and cook until softened, about 2 to 3 minutes. Stir in the garlic and cook for 30 seconds.
- To the pan add the orzo. Cook stirring frequently, for 1 to 2 minutes until lightly toasted.
- Pour in the chicken broth and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, about 8 to 10 minutes.
- Reduce the heat to low. Stir in the Boursin cheese and Parmesan cheese until smooth and creamy.
- Add the shredded chicken and stir until heated through. Fold in the spinach and cook just until wilted. Stir in lemon juice, lemon zest, garlic salt, black pepper and crushed red pepper flakes, if using. (Taste and add additional lemon juice, salt, and pepper to your taste, as needed.)
- Stir in the heavy cream, mix well. If the orzo becomes too thick, add a splash of chicken broth to loosen the sauce.
- Garnish with fresh herbs and additional Parmesan, then scoop and serve.
Notes
- Protein – You can use any cooked chicken for this dish. Roast chicken, poached chicken, grilled chicken or rotisserie chicken. You could also use leftover Thanksgiving turkey for a round two meal.
- Fresh Chicken – Fresh boneless chicken breasts or boneless skinless chicken thighs can be used in this dish. When beginning this dish with uncooked chicken, season the chicken pieces on all sides with salt and black pepper plus a little dry Italian seasoning and brown in a skillet on both sides until the juices run clear. Remove from the pan and cube adding it back to the pan per the instructions in the recipe.
- Onion – You can replace the shallot with sweet onion, red onion or yellow onion for a stronger onion flavor.
- Chicken Broth – You can use chicken stock or chicken broth to cook the orzo.
- Heavy Cream – For a really rich finish, I like to stir in 1/2 cup of heavy cream at the end of cooking. You can use half and half instead.
- Cheese – You can use Alouette garlic and herb cheese in place of Boursin cheese.
- Veggies – You can add sauteed mushrooms to the shallot mixture or toss in some sun-dried tomatoes with the baby spinach to expand the flavor profile.
- Fresh Herbs – You can garnish with fresh basil, oregano, thyme or rosemary.
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 33g | Protein: 30g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 1455mg | Potassium: 388mg | Fiber: 2g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 1mg
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Chicken and Orzo
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Reviewed by Kritik Sah
on
September 09, 2026
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