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Lemon Chicken with Orzo

Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    4 servings


  • 1/3 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 pound boneless skinless chicken breasts
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-1/4 cups uncooked whole wheat orzo pasta
  • 2 cups chopped fresh spinach
  • 1 cup grape tomatoes, halved
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • Lemon wedges, optional


  • In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess.
  • In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean.
  • In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.
Nutrition Facts
1-1/4 cups: 399 calories, 11g fat (2g saturated fat), 63mg cholesterol, 807mg sodium, 43g carbohydrate (2g sugars, 9g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.

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  • Pickles20
    Jul 21, 2020

    I love this recipe. Like another person I subbed the broccoli for the spinach. Just not a fan. I also added some French Feta. It's so good!! Thanks for the recipe.

  • Donna
    May 28, 2020

    This was absolutely delicious!!! My husband said a definite repeat recipe for sure! So I made a few enhancements: I toasted the orzo in skillet with 1/4 cup finely chopped onion in a bit of EVOO before adding orzo to the broth to cook... gives it a "toasty" flavor! I also took advice from another reviewer and added approx 1 tbsp lemon zest at the end. I also sprinkled on small amount of freshly shredded good parmesan cheese at the end. Shared recipe with my foodie family and friends! Will definitely make again, and soon!!!

  • Erika
    Jan 5, 2020

    Delicious, although I added another 1/2 cup of chicken broth once the rice was cooked and remaining ingredients were added to make sure it all stayed moist and the spinach would wilt. I will definitely make this dish again!

  • Ashley
    Oct 22, 2019

    Really good, the only thing I substituted was the Orzo pasta and i put in Rotini pasta and it was Amazing :)

  • Angela
    Oct 12, 2019

    Delicious, thank you. I used a little additional stock, added some chopped yellow onions to the orzo, sprinkled in a little Aleppo pepper, and used the zest from the lemons too - all small additions to a lovely recipe.

  • shawnba
    May 6, 2019

    We really loved this. It was so easy, and quick. Plus, I really loved the bright colors from the tomato and spinach, eye appeal is really important to me. Will definitely make this again!! VFE

  • Realtytrainer
    Jan 13, 2019

    Five Stars for this delicious meal. My husband and daughter really loved it. It is a keeper.

  • Allison
    Dec 3, 2018

    SO delicious! My husband enjoyed it so much and he is quite the critic! This is a new addition to our menu options!

  • momeeplus5
    Sep 28, 2018

    My husband and I really enjoyed this recipe and plan to make it again?

  • Jennifer
    Jun 29, 2018

    This was pretty good but I thought it took way too long to make the chicken. My 8