Lemon Orzo Chicken

July 30, 2018


Lemon orzo chicken.  This healthy dinner idea came to me in the blink of an eye.  Mike {my husband} and I went out the other night to Tommy Bahama and I got their asparagus.  It was tossed in lemon and forgot how much I love lemon and asparagus.  That same day I got my new stainless steel Calphalon pan in the mail and I was excited to make something.  


The best thing about stainless steel pans is that bits and pieces of whatever you are making tend to stick to the bottom, then you add liquid to deglaze and all those delicious little tid bits get incorporated in!  Did I mentioned I made everything in the one pan?  Yep.  One pan dish!  I'm typically not a huge fan of one pot dishes, sometimes I feel like they take even more time than if I were to use a few pans but this is a goodie.



Grilling or pan searing asparagus is my new favorite technique.  It gives the asparagus a bit of smoky flavor and leaves the prettiest little char marks.  Have you tried this method yet?  In your ONE pan {just a little emphasis on that} cook the asparagus very first, then the chicken, then the creamy, chickening, lemony orzo.  The orzo took on a deep golden color from all the bits it soaked up after cooking the chicken.  SO MUCH FLAVOR.  instead of boiling the orzo and then adding it, we're mimicking how you would make risotto.  Add the dry first, in with the onion and garlic, let it cook a minute and then add your liquid.  The orzo will drink up all that flavor.


Everyone {kids and all} agreed this was a knock it out of the park dinner.  I love kid friendly meals.  On that note of kids I think we live in opposite land in my house because my kids always eat their vegetables first then move on to the rest.  It must be some parallel universe at our dinner table.  I really shouldn't jinx it!



Having a simple, basic chicken dish is good to have on hand.  This one is going to be on repeat because it was just so darn easy and delicious and my kids gobbled it down.  That's a triple win.


Prep Time: 5 minutes

Cook Time: 30 minutes



2 chicken breasts

1 c dry orzo

1 lb asparagus, rough ends trimmed off

2 garlic cloves, minced

1/2 small sweet yellow onion, chopped

1 tbsp olive oil

1 lemon, zested and juiced (about 2 oz lemon juice give or take)

1 c chicken broth

3/4 c water

salt & pepper



Add a small drizzle of olive oil to the pan, on medium heat, add the asparagus.  Cook until fork tender.  Set aside and sprinkle with salt and pepper.


Add 1 tbsp olive oil to the pan.  Pound the chicken to about 1/2", season with a pinch of salt and pepper. Place the chicken in the pan, cook for 15 minutes, flipping half way through.  Chicken is done when the center is no longer pink.  Remove the chicken from the pan, set it on a plate.


Add the onion and garlic to the pan, stirring, cook for 2-3 minutes.  Add the orzo, cook an additional minute, stirring constantly.  Pour in the chicken brother, water and most of the lemon juice (save 1 tbsp).  Bring to a boil, cover and then reduce the heat to low.  Cook for 10 minutes.  Check on it halfway through, stirring, so it doesn't stick to the bottom.


Remove lid, add the lemon zest to the orzo.  Put the chicken and asparagus back in the pan.  Drizzle the remaining lemon juice over the chicken and asparagus.








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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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