Best Lemon Chicken & Veggie Orzo Stir Fry
Lemon Chicken & Veggie Orzo Stir Fry is a bright, cozy one-skillet dinner with golden chicken, tender orzo, colorful veggies, and a lemony Parmesan finish that turns glossy and irresistible.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Ingredients
1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
1 small yellow onion, finely chopped
1 cup dry orzo pasta
2 1/2 cups low-sodium chicken broth
1/3 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 cup broccoli florets, small pieces
1 cup sliced bell peppers (any color)
1/2 cup cherry tomatoes, halved
1 cup baby spinach or kale, roughly chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil or Italian seasoning
1/4 cup grated Parmesan cheese, plus extra for serving
Fresh parsley, chopped, for garnish
Optional: pinch of red pepper flakes, extra lemon wedges
Instructions
1. Season chicken with salt, pepper, and a drizzle of olive oil; toss to coat.
2. Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Cook chicken in a single layer until golden and cooked through, about 5–7 minutes.
3. Transfer chicken to a plate, leaving browned bits in the pan.
4. Add remaining 1 tablespoon olive oil. Sauté onion until softened and translucent.
5. Stir in garlic, oregano, basil (and red pepper flakes if using) for about 30 seconds until fragrant.
6. Add dry orzo and toast 1–2 minutes, stirring often.
7. Pour in chicken broth, lemon juice, and lemon zest, scraping up browned bits. Bring to a gentle simmer.
8. Add broccoli and bell peppers, nestling into the liquid.
9. Cover, reduce heat to medium-low, and simmer 10–12 minutes, stirring once or twice, until orzo is tender and most liquid is absorbed.
10. Stir in cherry tomatoes and spinach; let greens wilt and tomatoes soften. Add a splash of broth or water if needed.
11. Return chicken (and any juices) to the skillet and warm through for 2 minutes.
12. Remove from heat, stir in Parmesan until creamy and glossy, then taste and adjust salt, pepper, or lemon. Garnish with parsley and serve with extra lemon wedges.
Notes
Toast the orzo for extra nutty flavor and better texture. If your skillet runs dry before the orzo is tender, add 2–4 tablespoons broth or water as needed. Swap in zucchini, asparagus, or peas, and finish with extra Parmesan for an even creamier bite.