Monday, December 15, 2025

Lemony Chicken Orzo

By: Breanna Molix-Scott  |  Posted: January 27, 2026 

Jump to Recipe

We’ve all had those nights where the 'What’s for dinner?' question feels like a personal attack. You want something that tastes like a fancy bistro meal, but your energy levels are screaming for takeout. Enter: Lemon Pepper Chicken Orzo. This is my ultimate 'back-pocket' recipe. It’s a one-pan wonder that marries the brightness of fresh lemon and cherry tomatoes with the silky comfort of parmesan-coated orzo. It’s sophisticated enough for a Sunday dinner, but fast enough for a chaotic Thursday.






We've been cooped up this week with the icy weather and have more "snow days" than anticipated. Being stuck indoors felt like the perfect time to experiment with ingredients and flavors! After making the hit Mediterranean Sheet Pan meal last week, I thought I'd do a similar dish with the andouille chicken sausage we snagged last week. 

The vibrant vegetable medley made this a dish that was not only beautiful to look at, but packed full of flavor! The best part, for me anyway, is that there are a million dishes to clean up. WHOO HOO! 

Flavor All Stars

  • Chicken Breast - Cut into bite-sized pieces. This helps them cook at the same rate. No one wants to eat raw chicken.

  • Orzo - No, it’s not rice. It’s pasta shaped like rice. It’s a master of disguise.

  • Chicken Broth - You can also use dry white wine, or a mix of the 2.

  • Sun-dried Tomatoes - I like to use the shelf stable variety and chop them up a bit.

  • Cherry Tomatoes: Quartered, halved, or left whole depending on how well you need to hide them in your dish!

  • Mustard - Add a sharp, tangy flavor that brightens up this whole dish!

  • Capers - A perfect mustardy, lemony companion.

  • Fresh Parmesan - Shaved is my go to, but shredded will do in a pinch. Or grocery store shortage.

  • The Flavor Trio: 1 Lemon (zested and juiced), 2 cloves of minced garlic, and lemon black pepper than you think you need.



Lemony Chicken Orzo

Prep time: 15 minutes
Cook time: 30 minutes

Instructions

We’re starting with the fried capers because they’re the crown jewel. Drain your capers and pat them dry. Science fun fact: water and hot oil are a bad mix. Heat 1 tbsp of olive oil in a small pan over medium-high. Add the capers and cover with a lid. Fry for 5 minutes until they’re crispy. Move them to a paper towel-lined plate to crisp up.

In your large skillet, spray a little oil and toss in your lemon-pepper seasoned chicken. Cook over medium-high until it’s actually golden-brown (about 5-7 minutes). If it looks sad and gray, turn the heat up. Once done, set it aside on a plate.

Add the onion and garlic to the pan. Sauté until the onion begins to turn translucent and the garlic becomes fragrant (about 2 minutes). Make sure not to burn your bulbs! Toss in the halved cherry tomatoes and sun-dried tomatoes, letting them blister for about a minute. 

Add the dry orzo and toast it for 60 seconds. This is the part where you pretend you’re on the Food Network.

Pour in the chicken broth and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 9-10 minutes. Stir it occasionally so the orzo doesn't stage a coup and stick to the bottom of your pan.

Once the liquid is mostly absorbed, remove your pan off the heat. Stir in the half & half, mustard, lemon juice, and spinach. The spinach will wilt into nothingness in about 30 seconds. Fold the chicken back in to warm through.


Before serving it up, add those fried capers back into the mix. They provide the salt and crunch that make people think you’re a better cook than you actually are.

I like to return the pan to the stove to make sure everything is heated through before plating and topping with some shredded parmesan cheese. You can't go wrong with a nice, crunchy slide of bread. A rustic white or sourdough loaf are the perfect pairing, but focaccia is just as good!
 



MiX IT Up

  • Swap out the chicken for shrimp. Sear them about 2 minutes on each side to keep them from being rubbery.
  • Use sausage, such as smokey turkey sausage, instead of chicken.
  • Watching the dairy? Change out the half & half for almond or coconut milk and skip the parm.
  • Can't find orzo? Arborio rice is similar in grain size and tastes just as good! Cook the rice 8-10 minutes longer than the orzo. Or try a minute rice version that you can mix in at the end.
  • Add more veggies! Pop in some peas, broccoli or even asparagus to get more greens in. Mushrooms are also a nutrient-rich fungi that will soak up all of the flavory goodness in this dish. 

Target Section








Recipe image

Lemony Chicken Orzo
with Spinach and Tomatoes
Prep Time: 15 minutes   |   Cook Time: 30 minutes   |   Total Time: 45 minutes
Servings: 3   |   Course: Main Course
Ingredients
  • 1 lb Boneless, Skinless Chicken Breast, Diced
  • 1 tbsp Lemon Pepper Seasoning
  • 8oz Orzo Pasta
  • 2 ½ cups Chicken Broth
  • 2 
  • ¼ cup Sun-dried Tomatoes
  • 1 
  • ½
  • 1 tbsp Capers, dried
  • 2 tbsp Olive Oil, divided
  • Parmesan


  • Instructions
  1. Drain the capers and pat them thoroughly dry. Heat 1 tbsp of olive oil in a small pan over medium-high heat. Add the capers and cover with a lid to prevent splattering. Fry for approximately 5 minutes until crispy, then transfer to a paper towel-lined plate to drain and crisp up.
  2. Spray a large skillet with oil and add the lemon-pepper seasoned chicken. Cook over medium-high heat for 5–7 minutes until golden-brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
  3. Add the onion and garlic to the same skillet. Sauté for about 2 minutes until the onion is translucent and the garlic is fragrant. Stir in the halved cherry tomatoes and sun-dried tomatoes, allowing them to blister for approximately one minute.
  4. Add the dry orzo directly to the skillet with the vegetables. Stir constantly for 60 seconds to toast the pasta.
  5. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low, cover with a lid, and simmer for 9–10 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the pan.
  6. Once the liquid is mostly absorbed, remove the pan from the heat. Stir in the half & half, mustard, lemon juice, and fresh spinach. Continue stirring until the spinach is completely wilted (about 30 seconds).
  7. Fold the cooked chicken and the crispy fried capers back into the skillet. Return the pan to the stove over low heat briefly to ensure all ingredients are heated through.
  8. Plate the orzo and top with shredded parmesan cheese. Serve alongside a rustic white bread, sourdough, or focaccia for pairing.


I hope this meal is as delicious for you as it was for us! Whether it's a cold winter's night, or midsummer's day, this is bound to be a winner. Happy cooking!