Bright, fresh, and incredibly satisfying, this Lemon Basil Orzo with Chicken is the kind of weeknight dinner that feels fancy but comes together in under 30 minutes. It’s light yet filling, packed with vibrant flavors from lemon and basil, and the orzo acts as the perfect base to soak up all that deliciousness. Whether you’re trying to use up leftover chicken or craving something zesty and comforting, this dish delivers big time.

Why You’ll Love This Recipe

Quick and Fuss-Free: It’s fast—ready in under half an hour with minimal prep. Perfect for those evenings when cooking feels like a chore.
Bursting with Flavor: The combo of fresh basil, bright lemon juice, and tender chicken creates a simple but standout flavor profile.
One-Pan Wonder: Fewer dishes, more flavor. This recipe is mostly made in one pot, which means cleanup is a breeze.
Customizable: You can switch up the protein, swap herbs, or toss in seasonal veggies—it’s a flexible, forgiving dish.

Ingredients You’ll Need

Orzo: A short pasta that cooks quickly and absorbs all the citrusy-herb flavors like a charm.
Cooked Chicken: Use rotisserie, grilled, or any leftover chicken you’ve got—just make sure it’s well-seasoned.
Fresh Lemon Juice and Zest: Brightens up the whole dish and gives it that signature zing. Don’t skip the zest—it’s where all the aromatic oils live.
Fresh Basil: Adds a sweet, peppery freshness. Tear it just before using for maximum aroma.
Garlic: A must for depth and savory goodness. Fresh is best, but jarred works in a pinch.
Parmesan Cheese: Adds richness and brings everything together with a salty-savory finish.
Olive Oil: Used to sauté the garlic and give the dish a silky base.
Chicken Broth: Infuses the orzo with flavor while it cooks, so you don’t end up with bland pasta.
Salt and Pepper: Simple seasoning that balances and enhances all the ingredients.

Variations

Go Veggie: Skip the chicken and stir in sautéed mushrooms, zucchini, or cherry tomatoes.
Swap the Protein: Grilled shrimp or pan-seared salmon work beautifully here.
Creamy Twist: Stir in a splash of heavy cream or a dollop of mascarpone at the end for a velvety finish.
Different Herbs: Try fresh dill, parsley, or thyme if basil isn’t on hand.
Add Greens: Toss in a handful of baby spinach or arugula at the end for a touch of green.

How to Make Lemon Basil Orzo with Chicken

Step 1: Sauté the Garlic

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant—about 30 seconds to a minute. Don’t let it brown.

Step 2: Toast the Orzo

Stir in the orzo and sauté for another 1-2 minutes until it starts to get lightly golden. This step adds a lovely nutty flavor.

Step 3: Simmer with Broth

Pour in the chicken broth and bring to a gentle boil. Reduce heat and let it simmer, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

Step 4: Stir in Chicken and Lemon

Add the cooked chicken, lemon zest, and lemon juice. Stir everything together until the chicken is heated through.

Step 5: Finish with Basil and Parmesan

Turn off the heat and fold in the chopped basil and parmesan. Season with salt and pepper to taste. Serve warm and enjoy immediately!

Pro Tips for Making the Recipe

Use Warm Chicken Broth: Warm broth helps the orzo cook faster and evenly.
Zest Before You Juice: It’s much easier to zest a lemon while it’s still whole.
Don’t Overcook the Orzo: You want it al dente—not mushy. Keep an eye on the liquid level and test a grain or two as it cooks.
Fresh Herbs Go In Last: Add basil right at the end to preserve its flavor and color.
Leftover Chicken?: This dish is tailor-made for using up yesterday’s grilled or roasted chicken.

How to Serve

As a Main Dish:

Serve a generous scoop of Lemon Basil Orzo with Chicken in a wide bowl, topped with extra fresh basil and a sprinkle of parmesan. Add a wedge of lemon on the side for a fresh squeeze at the table.

With a Side:

Pair it with a crisp green salad dressed in a light vinaigrette or roasted vegetables like asparagus or green beans.

For Entertaining:

Plate it up with a glass of chilled white wine (Sauvignon Blanc or Pinot Grigio is lovely here) and some crusty bread to soak up any extra lemony broth.

Make Ahead and Storage

Storing Leftovers:

Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors get even better overnight.

Freezing:

This dish freezes surprisingly well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:

Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen it up. Add a bit of fresh basil or extra lemon juice to revive the flavors.

FAQs

Can I use uncooked chicken instead of pre-cooked?
Yes, just dice it and sauté it in the same pan before adding the garlic. Cook through, remove from the pan, then proceed with the rest of the recipe and stir the chicken back in at the end.

What’s the best substitute for orzo?
If orzo isn’t available, try small pasta shapes like ditalini or couscous. You can also use rice, though it will need a longer cook time and a bit more broth.

Is it okay to use dried basil instead of fresh?
Fresh is highly recommended here because it adds so much vibrant flavor, but if you’re in a pinch, use about 1 teaspoon of dried basil and add it earlier in the cooking process.

Can I make this dish dairy-free?
Absolutely. Just skip the parmesan or substitute with a dairy-free cheese. You might want to add a touch more lemon or olive oil to keep that rich balance.

Final Thoughts

Lemon Basil Orzo with Chicken is the kind of meal you’ll turn to again and again—comforting, flavorful, and super easy to throw together. It’s a dish that tastes like sunshine in a bowl, perfect for busy nights or lazy weekends. So grab a skillet, squeeze some lemons, and let your kitchen fill with the scent of fresh basil—you’re going to love every bite.

Lemon Basil Orzo with Chicken Recipe