Lemon Chicken and Orzo is an easy baked one pan dinner made with tender chicken, orzo pasta, fresh lemon, Parmesan cheese, and spinach. A light but filling casserole!An Easy Weeknight Dinner RecipeSure, youve probably seen Lemon Chicken and Orzo on the stovetop, but, this time Im bringing you a Baked Lemon Chicken and Orzo, freeing up more space on the stove and making it even easier so you dont have to babysit anything. You dont even have to cook the chicken first! Frequently Asked Questions:Can I add other vegetables to the dish? Yes, if you would like to add other vegetables, such as broccoli, mushrooms, or shredded carrots, you can. I do recommend not overcrowding the pan too much, and you may need to adjust the liquid to ensure there is still enough for the orzo to cook properly. How can I make this creamier? The Parmesan cheese will add to the creaminess of the dish. You can add more cheese or a 1/4 cup of heavy cream to the dish when adding the broth. Is this dish over lemony? It does have a very lemon flavor to it, but not in an overwhelming and super tart way. It is balanced with the other ingredients in the dish.But if you dont like lemon then you wont like this. What do I serve with Lemon Chicken and Orzo? This dish is hearty and filling on its own, but I really like to pair it with a dinner roll or garlic bread. If you want a little extra, a light crisp spring mix salad with a vinaigrette dressing is a good addition as well. Can I brown the chicken first? Absolutely. While its not necessary, lightly browning the chicken before adding it to the casserole dish can provide extra color. How do I make sure the orzo cooks properly? Make sure the orzo is fully submerged in the broth before covering and baking. Cover tightly with foil to help the pasta absorb the liquid properly. Can I make this in the slow cooker? Yes, I think you could adapt this to the Crock Pot (please bear in mind I have not personally tested this out so this will be an experiment on your part). But how I would do it is add the chicken, chicken broth, lemon zest, lemon juice, garlic, lemon pepper, onion powder, and garlic powder to the slow cooker. Cover and cook on low for about 6 to 8 hours or until the chicken is tender and cooked through.During the last 30 to 45 minutes of cooking, stir in the uncooked orzo, spinach, and Parmesan cheese. You may want to turn the slow cooker to High at this point to help the orzo cook more quickly. Continue cooking until the pasta is tender and has absorbed most of the broth.Because slow cookers can vary quite a bit, you may need to add a little extra broth if the mixture becomes too thick before the orzo finishes cooking. These times can significantly vary depending on the type of slow cooker you are using. Can I make this on the stovetop? Yes! In fact, many lemon chicken and orzo recipes are traditionally made on the stovetop. The stovetop method is a great option when you dont want to turn on the oven or need dinner ready a little faster.To make it on the stovetop, heat a large skillet or Dutch oven over medium heat. Add the cubed chicken and cook until lightly browned on the outside. The chicken doesnt need to be fully cooked at this point since it will continue cooking with the pasta.Add the chicken broth, lemon zest, lemon juice, minced garlic, lemon pepper, onion powder, and garlic powder. Bring the mixture to a gentle boil.Stir in the uncooked orzo, reduce the heat to a simmer, and cover. Cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.Once the chicken is fully cooked and the orzo is tender, remove the pan from the heat and stir in the Parmesan cheese and spinach. Continue stirring until the cheese has melted and the spinach has wilted.If the mixture becomes too thick while cooking, add a splash of additional chicken broth until it reaches your desired consistency. How to store leftover Baked Lemon Chicken and Orzo? Store Lemon Chicken and Orzo in an airtight container in the refrigerator for 3 to 4 days.To reheat, place leftovers in a skillet with a splash of chicken broth and warm over medium-low heat, stirring occasionally until heated through. The extra broth helps loosen the pasta as it reheats.Freezing is not recommended since the texture of the orzo may change after thawing. Ingredients Needed: (See Recipe Card Below For The Full Recipe)boneless skinless chicken breasts cut into bite-sized pieces so they cook evenly with the orzo. Boneless skinless chicken thighs can be substituted for chicken breasts. The cooking time may change though since dark meat doesnt take as long to cook. Always make sure you use a meat thermometer to ensure the internal temperature of the chicken reaches 165F.chicken broth feel free to use low or no sodium chicken broth. You can even use Homemade Chicken Broth. Chicken stock or chicken bullion and water is another option as well.orzo pasta I have only tested this with orzo so I truly cannot give you other suggestions of what to use here. lemon zest when zesting lemon, try not to get any of the white part in the zest. That is super bitter and will throw off the bright lemon taste were going for.fresh lemon juice gives the dish its signature lemon flavor. Trust me, you need to stick with fresh lemon juice. The stuff in a bottle is just acidic and chemical tasting. It will not turn out as good.garlic fresh garlic provides the best flavor over the jarred stuff. But the jarred garlic can be used if in a pinch. If mincing fresh garlic, you will need 2 cloves.lemon pepper seasoning this really is a star seasoning if you dont already have it in your pantry. It is good for so many things and doesnt have a strong lemon flavor like you might think.onion powdergarlic powderParmesan cheese Romano or Asiago cheese would make alternative choices.Freshly grated will work best if at all possible.baby spinach not a fan of spinach? You can leave this out and it will still taste amazing.How To Make Lemon Chicken and OrzoCombine ingredients in the casserole dishPreheat the oven to 400F. Spray a 913-inch casserole dish with nonstick spray. Combine the chicken, chicken broth, orzo, lemon zest, lemon juice, minced garlic, lemon pepper, onion powder, and garlic powder in the casserole dish. Make sure the orzo is submerged in the liquid. Cover the dish with aluminum foil.BakeBake for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165F and the orzo is tender.Stir in cheese and spinachStir in the Parmesan cheese and spinach until the spinach has wilted.Serve and enjoy.Craving More Recipes?Marry Me Chicken OrzoLemon Chicken PastaLemon Garlic Chicken BitesCreamy Lemon Garlic ChickenLemon Chicken Soup with Rice PrintLemon Chicken and OrzoLemon Chicken and Orzo is an easy baked one-pan dinner made with tender chicken, orzo pasta, fresh lemon, Parmesan cheese, and spinach. Everything cooks together in a single casserole dish, making it a simple meal.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hourServings 4Calories 605kcalAuthor Brandie SkibinskiIngredients1 pounds boneless skinless chicken breasts, cut into 1-inch cubes4 cups chicken broth (can use low or no sodium)2 cups dried orzo pastazest of 1 lemon cup fresh squeezed lemon juice1 Tablespoon minced garlic2 teaspoons lemon pepper2 teaspoons onion powder2 teaspoons garlic powder1 cup freshly shredded Parmesan cheese1 cup chopped baby spinachInstructionsPreheat the oven to 400F. Spray a 913-inch casserole dish with nonstick spray.In the casserole dish, combine 1 pounds boneless skinless chicken breasts, cut into 1-inch cubes, 4 cups chicken broth, 2 cups dried orzo pasta, zest of 1 lemon, 1/3 cup fresh squeezed lemon juice, 1 Tablespoon minced garlic, 2 teaspoons lemon pepper, 2 teaspoons onion powder, and 2 teaspoons garlic powder. Make sure the orzo is submerged in the liquid. Cover the dish with aluminum foil. Bake on the middle oven rack for about 40 to 45 minutes, or until the chicken reaches an internal temperature of 165F and the orzo is tender. Stir in the 1 cup freshly shredded Parmesan cheese and 1 cup chopped baby spinach until the spinach has slightly wilted. Serve and enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 605kcal | Carbohydrates: 63g | Protein: 57g | Fat: 13g | Sodium: 1483mg | Fiber: 3g | Sugar: 4g