Lemon Orzo Chicken Recipe
Introduction
This Lemon Orzo Chicken is a bright and comforting one-pot meal that combines tender shredded chicken with fresh asparagus, peas, and a zingy lemon flavor. It’s a quick, satisfying dish perfect for a busy weeknight or a casual lunch.
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. Add the sliced leeks and fry for 5 minutes, adding a splash of boiling water halfway through to steam them slightly.
- Step 2: Stir in the orzo, chopped asparagus, and stock. Cook over high heat for 10 minutes, 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 and keep on the heat for another 3–4 minutes until the chicken is warmed through. Add a splash of water if needed to loosen the mixture.
- Step 4: Divide the orzo chicken between bowls and sprinkle with the remaining chives before serving.
Tips & Variations
- Substitute asparagus with green beans or broccoli for a different vegetable twist.
- Use Greek yogurt instead of crème fraîche for a tangier flavor and extra creaminess.
- For a vegetarian version, replace chicken with extra peas and use vegetable stock.
- If you prefer a richer dish, stir in some grated Parmesan cheese just before serving.
Storage
Store any 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 it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peas instead of frozen?
Yes, fresh peas work well and can be added at the same step as frozen peas. Just make sure they are shelled and rinsed before use.
Is this dish suitable for meal prep?
Absolutely. It reheats well and can be packed for lunches or dinners throughout the week. Just keep the texture in mind, as orzo can absorb liquid and thicken over time.
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Lemon Orzo Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A vibrant and comforting Lemon Orzo Chicken recipe that combines tender shredded chicken with bright lemon zest, fresh asparagus, peas, and creamy low-fat crème fraîche. Perfect for a quick, healthy meal packed with flavor and easy to prepare on the stovetop.
Ingredients
Main 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
- Prepare the leeks: Heat the olive oil in a large pan over medium-high heat. Add the halved and finely sliced leeks and fry for 5 minutes. Halfway through cooking, add a splash of boiling water to the pan to steam the leeks slightly, helping to soften them without browning.
- Cook the orzo with vegetables: Add the orzo, chopped asparagus, and low-salt chicken or vegetable stock to the pan. Increase the heat to high and cook for 10 minutes, stirring continuously to prevent sticking and to ensure even cooking of the pasta and vegetables.
- Combine and finish: Stir in the low-fat crème fraîche, lemon zest and juice, shredded cooked chicken, frozen peas, and most of the chopped chives. Season to taste with salt and pepper. Keep the pan on low heat for 3 to 4 minutes to warm everything through, adding a splash of water if the mixture appears too thick or dry.
- Serve: Divide the lemon orzo chicken between serving bowls and garnish with the remaining chives. Serve immediately for a fresh, zesty, and comforting meal.
Notes
- Use low-salt stock to control sodium levels and keep the dish light and healthy.
- If you don’t have crème fraîche, you can substitute with Greek yogurt or sour cream, but add it off the heat to prevent curdling.
- Shredded cooked chicken can come from leftover roast chicken or rotisserie chicken for convenience.
- Adjust the amount of lemon juice and zest according to your preferred level of citrus brightness.
- Peas can be fresh or frozen; if using fresh peas, add them in the last few minutes of cooking so they remain tender and sweet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lemon orzo chicken, lemon chicken pasta, easy stovetop chicken recipe, healthy chicken dinner, creamy orzo recipe, spring vegetables recipe
