Lemon Pepper Chicken Orzo (Print Version)

Tender chicken and orzo paired with zesty lemon and black pepper in a warming brothy dish.

# What You’ll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 ounces total)

→ Vegetables & Aromatics

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced

→ Broth & Seasonings

06 - 6 cups low-sodium chicken broth
07 - Zest of 1 lemon
08 - Juice of 1 large lemon (about 3 tablespoons)
09 - 1.5 teaspoons freshly ground black pepper
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1 dried bay leaf

→ Pasta

12 - 2/3 cup orzo pasta

→ Finishing

13 - 2 tablespoons fresh parsley, chopped
14 - Extra lemon wedges, for serving
15 - Grated Parmesan cheese, optional garnish

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken breasts, chicken broth, lemon zest, lemon juice, black pepper, salt, and bay leaf to the pot. Bring to a gentle boil.
04 - Reduce heat to low, cover, and simmer for 15–18 minutes until chicken is cooked through.
05 - Remove chicken from pot and shred with two forks. Discard bay leaf.
06 - Bring broth back to a boil. Add orzo and cook uncovered for 8–10 minutes until al dente.
07 - Return shredded chicken to the pot. Adjust seasoning with salt, pepper, or additional lemon juice as desired.
08 - Remove from heat and stir in chopped parsley.
09 - Ladle soup into bowls and garnish with extra black pepper, lemon wedges, and optional Parmesan cheese.

# Additional Tips::

01 -
  • The lemon and black pepper combination creates this addictive zesty warmth that lingers long after the last spoonful
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The shredded chicken stays impossibly tender, and the orzo absorbs all those bright flavors perfectly
02 -
  • The orzo will continue absorbing liquid as it sits, so if you're meal prepping or making this ahead, you might want to cook the pasta separately and add it when reheating
  • Freshly ground black pepper is non-negotiable here—the pre-ground stuff simply doesn't have the same punch or aromatic complexity
  • Don't skip the lemon zest—that's where all the aromatic citrus oils live, and they provide a bright top note that juice alone can't achieve
03 -
  • Use a vegetable peeler to remove wide strips of lemon zest instead of a zester—they're easier to fish out before serving and still release all those aromatic oils
  • Let the chicken rest for a couple of minutes before shredding—it's easier to handle and stays juicier when it's not piping hot
  • If the soup seems too thick after the orzo cooks, just add a splash more broth or water to reach your desired consistency
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