Lemon Chicken Orzo

Lemon Chicken Orzo is a high-protein pasta recipe ready in 25 min. It makes 4 servings, each 560 kcal with 35 g protein. Intermediate level, 19 ingredients, and it keeps for work lunches.

Recipe by @sammymontgoms, adapted and measured by Cookpath.

  • 25 min22 min hands-on
  • Intermediatelevel
  • 560kcal a serving
  • 35 gprotein
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Lemon Chicken Orzo

What is Lemon Chicken Orzo

Chicken and orzo cooked in one pan with lemon, garlic, white wine, a splash of cream and parmesan.

More:Meal prep recipesHigh-protein chicken recipesChicken recipes

How to make Lemon Chicken Orzo

Tips from the cook

  • Stir the orzo often so it does not stick to the pan.
  • No wine? Use more chicken stock instead.
  • Chicken thighs work as well as breasts; shrimp makes a seafood version.
  • Stir in spinach, kale or rocket for the last couple of minutes.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Shopska Salad15 min · 420 kcalGarlic Confit Bruschetta1 h 45 min · 190 kcal

Meal prep and storage

Good as a work lunch

Still good after 2 to 3 days in the fridge, cold or microwaved.

Keeps 3 days in the fridge. Reheat in a pan with a splash of stock or water.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Lemon Chicken Orzo substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Onion powder2 options
  • Garlic powder use about half as much
  • Leave out leave out (small background flavour)
Orzo3 options
  • Ditalini (or macaroni, stelline) 1:1 by weight; similar small-pasta cook time

    Larger shapes such as fusilli/farfalle cook longer.

    Still contains gluten.

  • Long-grain rice roughly 1:1 by weight; rice needs more liquid and different timing (unverified)

    Texture differs from pasta.

  • Gluten-free small pasta / gluten-free orzo use a labelled gluten-free one; page says GF orzo exists but is hard to find

    Availability.

    Still contains gluten.

Butter2 options
  • Vegan/dairy-free butter block 1:1 by weight

    Soft tub margarine fails in pastry and cheesecake base.

  • Olive oil use about 3/4 as much by volume

    Not for creaming or pastry; base goes oily.

Shallot2 options
  • White onion, finely diced 1:1 by volume (use slightly less)

    Stronger; still allium.

  • Leek or chives 1:1 by volume

    Still allium.

White wine1 option
  • Stock + 1 tsp lemon juice or mild vinegar per 100 ml 1:1 by volume

    Less complexity.

    Still contains celery.

Chicken stock3 options
  • Vegetable stock (check the label for celery) 1:1 by volume

    Less poultry flavour; the page notes vegetable broth usually has celery, carrots, onions.

    Still contains celery.

  • Mushroom broth (dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume

    Earthy taste.

  • Miso whisked into hot water (1-2 tsp per 1 cup) 1:1 by volume

    Add late; do not boil hard.

    Still contains soy.

Heavy cream2 options
  • Oat cooking cream (GF-labelled) or soy cream 1:1

    Does not whip.

    Still contains soy.

  • Coconut cream (top layer of can) 1:1

    Coconut flavour.

Parmesan2 options
  • Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight

    Grana Padano contains egg lysozyme.

    Still contains dairy.

  • Nutritional yeast (fortified flakes) 1:1 by volume, add a pinch of salt

    No melt; less sharp.

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