Dinner

Lemon Orzo Chicken Recipe

Name: Lemon Orzo Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 leeks, halved and finely sliced; 150g asparagus, roughly chopped into 4cm lengths; 250g frozen peas; ½ small bunch of chives, chopped (reserve some for garnish); 1 lemon, zested and juiced; 250g cooked chicken, shredded; 2 tbsp low-fat crème fraîche; 1 tbsp olive oil; 300g orzo pasta; 500ml low-salt chicken or vegetable stock

BySophie Carsel December 1, 2025December 1, 2025

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Introduction

This zesty lemon orzo chicken dish is a delightful and comforting meal that’s quick to prepare. With fresh asparagus, fragrant leeks, and tender shredded chicken, it’s perfect for a wholesome weeknight dinner.

A white bowl holds a creamy pasta dish with three clear layers: the bottom layer is farfalle pasta coated in a light cream sauce showing a pale yellow color, the middle layer has bright green peas and asparagus pieces spread evenly, and the top layer features shredded white chicken pieces and finely chopped green herbs sprinkled over everything. The bowl sits on a white marbled surface with a light blue cloth beside it and a fork resting on the cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
2 leeks, halved and finely sliced
300g orzo
150g asparagus, roughly chopped into 4cm lengths
500ml low-salt chicken or vegetable stock
2 tbsp low-fat crème fraîche
1 lemon, zested and juiced
250g cooked chicken, shredded
250g frozen peas
½ small bunch of chives

Instructions

Step 1: Heat the olive oil in a pan over medium-high heat and fry the leeks for 5 minutes. Add a splash of boiling water from the kettle halfway through to steam them slightly.
Step 2: Stir in the orzo, asparagus, and stock. Cook for 10 minutes over high heat, stirring continuously to prevent sticking.
Step 3: Mix in the crème fraîche, lemon zest, lemon juice, shredded chicken, frozen peas, and most of the chopped chives. Season to taste.
Step 4: Keep the pan on the heat for 3-4 minutes to warm the chicken through, adding a splash of water if the mixture seems too thick.
Step 5: Divide the lemon orzo chicken between bowls and garnish with the remaining chives before serving.

Tips & Variations

Use vegetable stock for a lighter flavor or to make the dish vegetarian by substituting chicken with chickpeas.
Add a handful of fresh spinach at the end for extra greens.
Try swapping crème fraîche with Greek yogurt for a tangier taste and added protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the orzo if needed.

How to Serve

A white bowl filled with three layers of food is shown. The bottom layer is light golden orzo pasta with a smooth texture, covering the whole bowl base. Above this is a mix of bright green peas and whole asparagus pieces, which add a fresh look with their round and elongated shapes. The top layer has shredded white chicken pieces scattered evenly, blending with finely chopped dark green chives sprinkled on top, adding texture and color contrast. The bowl is placed on a white marbled surface with a silver fork and a light blue cloth napkin visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chicken instead of cooked chicken?

It’s best to use pre-cooked chicken to ensure the meat stays tender and warms through evenly. Uncooked chicken would require longer cooking time and could affect the dish’s texture.

Is it possible to make this dish dairy-free?

Yes, you can replace the crème fraîche with a dairy-free alternative like coconut yogurt or omit it altogether, though it may affect the creaminess slightly.