Lemon Basil Orzo with Chicken is a light, zesty, and satisfying dish that brings together tender chicken, al dente orzo pasta, and a bright lemon-basil flavor profile. It’s a simple one-pan meal that feels elegant but comes together quickly—perfect for busy weeknights or laid-back spring and summer dinners.
Why You’ll Love This Recipe
This dish is fresh, flavorful, and filled with seasonal goodness. The lemon adds a clean citrus zing, the basil brings herbal brightness, and the orzo acts as a perfect, tender base. Combined with juicy chicken, this meal is balanced, nourishing, and endlessly versatile. It’s a great make-ahead option and reheats beautifully for lunches or next-day dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Orzo pasta
- Olive oil
- Garlic
- Shallot or onion
- Chicken broth
- Lemon juice and zest
- Fresh basil leaves
- Parmesan cheese (optional)
- Salt and pepper
- Red pepper flakes (optional for heat)
Directions
- Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat and cook chicken until golden and cooked through. Remove and set aside to rest, then slice or cube.
- In the same skillet, add a bit more oil if needed and sauté garlic and shallot until fragrant.
- Stir in the orzo and toast for 12 minutes to develop flavor.
- Pour in chicken broth and bring to a simmer. Cook, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 810 minutes).
- Stir in lemon juice, lemon zest, and Parmesan if using.
- Return chicken to the skillet and toss to combine.
- Add chopped fresh basil and a pinch of red pepper flakes if desired.
- Taste and adjust seasoning, then serve warm, garnished with more basil or cheese.
Servings and timing
This recipe serves 4.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
- Make It Vegetarian: Skip the chicken and add chickpeas or sautéed mushrooms.
- Add Veggies: Stir in spinach, peas, zucchini, or cherry tomatoes for extra color and nutrition.
- Cheese Options: Swap Parmesan with goat cheese or feta for a tangy twist.
- Grain-Free: Substitute orzo with cauliflower rice or quinoa for a low-carb version.
- Creamy Style: Add a splash of cream or a spoonful of cream cheese for extra richness.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or microwave, adding a splash of water or broth to loosen the orzo if it becomes too thick. This dish is not freezer-friendly, as the texture of orzo may change upon thawing.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, pre-cooked chicken works great. Just stir it in at the end to warm through.
What is orzo?
Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavor well. It’s perfect for dishes like this.
Can I use dried basil instead of fresh?
Fresh basil is highly recommended for flavor, but you can use 12 teaspoons of dried basil in a pinch.
Is this dish gluten-free?
Not as written, but you can substitute gluten-free orzo or use rice for a GF option.
Can I make this dish ahead of time?
Yes, it’s great for meal prep. Store it in the fridge and reheat gently with a splash of broth or water.
What sides go well with this?
A simple green salad, roasted vegetables, or crusty bread complement this meal well.
How do I make it more lemony?
Add more zest or a bit of lemon juice just before serving to boost the citrus flavor.
Can I add cream to make it richer?
Yes, a splash of heavy cream or even cream cheese will create a creamy variation.
Is orzo the same as rice?
No, orzo is pasta, not a grain. It just looks like rice but cooks and tastes like traditional pasta.
Can I serve this cold?
Yes, it can be served as a pasta salad. Just chill it and stir in some olive oil or extra lemon juice before serving.
Conclusion
Lemon Basil Orzo with Chicken is a quick, flavorful, and beautifully balanced dish that’s ideal for any night of the week. With tender chicken, fresh herbs, and a burst of lemon, it’s a bright and wholesome meal you’ll want to make again and again. Perfect for spring, summer, or any time you need a comforting yet refreshing dinner.
Description
This sausage frittata is a savory, protein-packed dish perfect for breakfast or brunch. It’s made with browned sausage, fresh vegetables, and melty cheese all baked into fluffy eggs. Easy to customize and great for feeding a crowd!
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Preheat oven to 375°F (190°C).
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In a medium bowl, whisk together eggs, milk, salt, and pepper. Set aside.
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In an oven-safe skillet (like cast iron), cook sausage over medium heat until browned and cooked through. Drain excess fat if needed.
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Add onion and bell pepper to the skillet. Cook 34 minutes until softened.
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Stir in spinach and cook just until wilted.
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Spread mixture evenly in the pan. Pour egg mixture over the top.
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Sprinkle cheese evenly over the eggs.
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Transfer skillet to the oven and bake for 1520 minutes, or until the eggs are set in the center.
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Let cool for a few minutes before slicing and serving.
Notes
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You can use precooked sausage links—just slice and warm them before adding to the veggies.
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Try swapping cheddar for feta, goat cheese, or mozzarella.
