Lemon Chicken Orzo

This zesty lemon chicken orzo is perfect for a super simple supper or cosy, comforting lunch. Imagine creamy garlicky, herby, lemon orzo topped with succulent chicken complete with the crispiest skin. So good. Plus, it can be ready in just 30 minutes… 

I love orzo and I love using it in all sorts of recipes as it is so versatile. You can cook and drain it like regular pasta, like in my Greek pasta salad with orzo, or go for a creamier ‘orzotto’ vibe like my chicken orzo with spinach and grated halloumi. The latter technique is what I do in this lemon chicken orzo. It is such a nifty trick when you want the comfort of a risotto, but with less stirring (you still need to stir orzo occasionally, just not as much as something like my courgette risotto).   

One of the (many) things I love about this lemon chicken orzo is just how versatile it is. I stir through some fresh spinach until it wilts to add in some veggies, but you can use all sorts. Feel free to raid your freezer and add some of those super handy discs of frozen spinach. I find the whole-leaf versions have a better texture, but chopped works. Equally, this lemon chicken orzo is delicious with frozen pea or sometimes I sauté off an onion or thinly sliced leeks before toasting the orzo.

A quick note on the Boursin. You can add as much, or as little, as you like. I would suggest that 50g is the minimum needed to ensure you get that delicious garlicky-herby flavour and creamy texture. However, if you are in the mood to be indulgent, you won’t regret stirring the whole round in. Yes, it is decadent, but my goodness it is delicious.

Why you will love this recipe:

• It is quick and easy, yet still tastes delicious! Perfect for a simple weeknight supper or nourishing lunch. 
• It is on the table in under 30 minutes.
• It is full of flavour and texture. Imagine tender chicken thighs, crispy chicken skin, creamy orzo infused with zesty lemon and garlicky, herby Boursin - all finished off with Parmesan.
• It is so versatile - you can use all sorts of vegetables.
• It can easily be adapted for vegetarians and vegans.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Chicken thighs - these have a succulent, tender texture and gorgeous flavour. Keeping the skin on means you also get that irresistibly crispy skin. Try to find boneless chicken thighs to save time - or ask your butcher to remove the bone for you. Or see the ‘Notes’ and ‘Cooking Tips’ for advice on how to do it yourself. 

Butter - opt for unsalted so you can control the salt levels in this lemon chicken orzo. The combination of butter and oil helps create deliciously crispy skin.

Lemon - a key flavour of this lemon chicken orzo. Most of the lemon flavour is in the rind, so caramelising the slices helps it really come through. You can then add as much lemon juice to suit your own taste. 

Fresh oregano - this has a strong, earthy, peppery flavour that works really well with the lemon and chicken flavours.

Orzo - this small, rice-shaped pasta becomes deliciously creamy and comforting in this lemon chicken orzo.

Chicken stock - this adds flavour to the orzo as it cooks. Don’t worry about using homemade stock - a cube is fine! If you aren’t making this lemon chicken orzo for vegetarians or vegans (without the chicken), simply use vegetable stock.

Spinach - a great way to add vegetables to this lemon chicken orzo. You can either add a generous handful (or two) of fresh spinach and stir until it has wilted down, or pop in some discs of the frozen variety. I prefer the whole leaf ones as I think you get a better texture, but you can use the chopped spinach if that is what you have.

Boursin - this soft and creamy French cheese adds a delicious garlicky-herby flavour, and luxuriously creamy texture, to this lemon chicken orzo. 

Parmesan - adding Parmesan gives a wonderful umami flavour to this lemon chicken orzo. You can add more if you like it cheesier.

Substitutions and Variations:

Protein: you can swap the chicken thighs for a chicken breast if you prefer, just adjust the cooking time accordingly. Alternatively, you can stir through leftover roast chicken just before serving. Sometimes I swap for a salmon fillet (a must-try if you like my lemon feta orzo). I also love to top with some pan-fried prawns (like the ones in my tomato and mascarpone risotto). So good. 

Boursin: I love the creamy garlicky-herby flavour in Boursin. However, you can swap for cream cheese (I like Philadelphia or Paysan Breton if I am feeling luxurious). Alternatively, a splash of double cream works well too. I recommend sautéing off a couple of crushed garlic cloves when coating the orzo in the lemon oil, then stirring some finely chopped chives through at the end, so you don’t miss out on the garlicky-herby flavour.  

Extra vegetables: you can easily add extra vegetables to this lemon chicken orzo. Sometimes I add frozen peas or spinach. Or you can sauté off some leeks or courgettes at the beginning after cooking the lemon. If making this plant-based and omitting the chicken, you can top with some roasted tenderstem broccoli instead.

Herbs: if you can’t find fresh oregano, you can swap for a teaspoon of dried. Alternatively, fresh thyme works well. You can also sprinkle with other herbs like roughly chopped parsley or finely chopped chives just before serving.

Parmesan: you can use whatever strong hard cheese you have in your fridge. If not making for vegetarians, Pecorino is delicious. Gruyère adds a wonderful nutty flavour. If you are making for vegetarians, Gran Moravia is perfect. A strong Cheddar is also ideal. 

Here's how to make Lemon Chicken Orzo:

Here's a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Place the chicken thighs on a board and season generously all over with salt and freshly ground black pepper. Heat the oil and a small knob of butter in a large non-stick pan set over a medium heat. Lay the chicken thighs in the pan, skin-side down.

TWO: Press something heavy on top (a meat press or pan filled with cans of beans is ideal) for extra crispiness. Cook for about 8 minutes, remove the weight, and flip them over. Continue to cook for another few minutes - or until they are cooked all the way through. Remove from the pan and set aside.

THREE: Add the lemon slices and oregano to the pan and reduce the heat to low-medium. Fry for about 5 minutes, stirring occasionally, or until the lemons start to soften and take on a nice colour. Take care not to burn them or they will become bitter.

FOUR: Discard the oregano and place the lemon onto a chopping board. Finely chop the lemon and tip into a bowl. Set aside. Tip the orzo into the pan and cook for 1 minute, stirring constantly to coat in all the delicious buttery, herby, lemony oil in the pan. 

FIVE: Pour in the stock, stir well and bring to a simmer. Reduce the heat and continue to cook for 10 minutes, stirring occasionally.

SIX: Once the orzo has cooked, stir in the spinach. I used frozen for ease.

SEVEN: Stir in the Boursin, reserved finely chopped caramelised lemon, half the grated Parmesan and a generous grind of black pepper. Add a squeeze of lemon juice, to taste, and continue to stir until the spinach has wilted and the Boursin has melted. Taste again and adjust the flavours, as necessary.

EIGHT: Scoop the lemon orzo into bowls. Chop the chicken into strips and arrange on top. Sprinkle with more grated Parmesan and a few fresh oregano leaves. Enjoy!

 

Cooking Tips:

Non-stick pan: orzo does have a tendency to stick to the bottom of pans as it cooks. Choose a good-quality non-stick pan when making this lemon chicken orzo to give you the best chance of success.

Preparing bone-in chicken thighs: the easiest way to remove the bone from chicken thighs is to simply snip them out with a pair of strong kitchen scissors. Just place the thigh skin side down on a chopping board and snip your way around the bone. Reserve the bones for making stock (you can freeze them if not making stock imminently).

Crispy chicken skin - a sure-fire way to get irresistibly crispy chicken skin is to put a weight on top of the chicken. It is such a nifty trick that produces perfect chicken every time! If you don’t have a weight like in the step by step above, I just use a heavy pan lid that is smaller than the orzo pan or a frying pan stacked on top of the chicken with a tin of tomatoes sat in the pan as the weight.

Creamy orzo - You don’t need to stir it quite as much as risotto, but do keep an eye on it and give it a stir often to a) encourage the starch to be released so it goes creamy and b) to stop it from sticking to the bottom of the pan.

Frequently Asked Questions

Storage & Reheating Instructions

Other recipes you might enjoy:

If you like the sound of this lemon chicken orzo you will love my chicken orzo with spinach and grated halloumi. Also don’t miss my tomato and mascarpone orzo or Boursin pasta with lemon and artichokes.  

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Lemon Chicken Orzo

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This zesty lemon chicken orzo is perfect for a super simple, utterly delicious, supper or cosy comforting lunch. Imagine creamy garlicky, herby, lemon orzo topped with succulent chicken complete with the crispiest skin. 

• Author: Margie Nomura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 2 generously 1x
• Category: Pasta
• Method: Stove Top
• Cuisine: Global

Ingredients

Scale 1x2x3x

• 4 skin-on boneless chicken thighs (see Notes and Cooking Tips for how to remove the bone if you cannot find boneless)
• Salt and freshly ground black pepper
• 1 tbsp olive oil 
• Small knob of unsalted butter
• 1 lemon (½ cut into slices, ½ juiced)
• Small bunch fresh oregano 
• 250g orzo
• 600ml chicken stock
• 2 handfuls of fully-prepared fresh baby spinach (or 2 frozen cubes)
• 1 x 150g Boursin cheese round, or to taste (you don't have to use the whole thing - even 50g is delicious, but using the whole round just takes it to the next level)
• 20g Parmesan, grated 

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Instructions

1. Place the chicken thighs on a board and season generously all over with salt and freshly ground black pepper.
2. Heat the oil and a small knob of butter in a large non-stick pan set over a medium heat. Lay the chicken thighs in the pan, skin-side down. Press something heavy on top (a meat press or pan filled with cans of beans is ideal) for extra crispiness. Cook for about 8 minutes, remove the weight, and flip them over. Continue to cook for another few minutes - or until they are cooked all the way through. Remove from the pan and set aside.
3. Add the lemon slices and oregano to the pan and reduce the heat to low-medium. Fry for about 5 minutes, stirring occasionally, or until the lemons start to soften and take on a nice colour. Take care not to burn them or they will become bitter. Discard the oregano and place the lemon onto a chopping board. Finely chop the lemon and tip into a bowl. Set aside.
4. Tip the orzo into the pan and cook for 1 minute, stirring constantly to coat in all the delicious buttery, herby, lemony oil in the pan. 
5. Pour in the stock, stir well and bring to a simmer. Reduce the heat and continue to cook for 10 minutes, stirring occasionally. Orzo tends to stick to the bottom of the pan if left unattended, so keep checking and giving it a gentle stir to prevent this from happening. If it does stick to the bottom of the pan, give it a good scrape with a wooden spoon and it should loosen. If the orzo is looking too dry before it has finished cooking, add a splash more stock (or water). 
6. Once the orzo has cooked, stir in the spinach, Boursin, reserved finely chopped caramelised lemon, half the grated Parmesan and a generous grind of black pepper. Add a squeeze of lemon juice, to taste, and continue to stir until the spinach has wilted and the Boursin has melted. Taste again and adjust the flavours, as necessary.
7. Scoop the lemon orzo into bowls. Chop the chicken into strips and arrange on top. Sprinkle with more grated Parmesan and a few fresh oregano leaves. Enjoy!

Notes

Scroll up for the helpful step by step guide with images on how to make this recipe.

To store: this lemon chicken orzo is best eaten straight away. However, leftovers can be cooled quickly then covered and chilled in the fridge for up to 3 days.

To reheat: tip the orzo into a pan and add a splash of water (or stock). Place over a low-medium heat and cook, stirring, until piping hot. Continue to add splashes of water (or stock) to loosen, as necessary. Alternatively, tip into a microwave-safe dish with a splash of water (or stock) and microwave in 30 second blasts, stirring between each and topping up with water (or stock) to loosen until piping hot. 

To freeze: this doesn’t freeze particularly well due to the addition of the creamy Boursin. Having said that, I don’t like food waste so I would pop any leftovers in a sealed tupperware and freeze for up to 3 months. Defrost in the fridge before reheating. Bear in mind that the orzo tends to soften upon defrosting so the texture will be slightly different.

Preparing bone-in chicken thighs: the easiest way to remove the bone from chicken thighs is to simply snip them out with a pair of strong kitchen scissors. Just place the thigh skin side down on a chopping board and snip your way around the bone. Reserve the bones for making stock (you can freeze them if not making stock imminently).

Extra vegetables: feel free to stir in extra vegetables to this lemon chicken orzo. Sometimes I add frozen petit pois, peas and/or sweetcorn. If you opt for frozen spinach, I prefer the whole leaf variety. Alternatively, you can sauté off some leeks or courgettes at the beginning after cooking the lemon. 

Boursin: using the whole round makes this luxuriously creamy and indulgent. However, you can use anything from 50g if you want this lemon chicken orzo to be a bit lighter. Alternatively, swap for cream cheese or a splash of double cream. I would then recommend adding a couple of crushed garlic cloves when coating the orzo in the lemony oil and stirring some finely chopped chives through before plating. That way you still get that delicious garlicky-herby flavour.

Make it vegetarian: you can easily make this lemon chicken orzo vegetarian by using vegetable stock and omitting the chicken. Then swap the Parmesan for a vegetarian-friendly cheese like Gran Moravia or a strong Cheddar.

Make it vegan-friendly: make this lemon chicken orzo vegan-friendly by using a plant-based spread instead of butter (or more oil), vegan stock and Boursin plant-based. Then simply omit the chicken and use a vegan alternative to Parmesan. If you want to add a topping, you can scatter it with crispy tofu (I love it in panko breadcrumbs) or roasted tenderstem broccoli.