Joe Wicks Lemon Chicken Orzo

I wasn’t expecting this one to hit as hard as it did. I had leftover chicken in the fridge, one sad lemon, and not a lot of energy. Then I remembered Joe Wicks made this creamy lemony orzo thing once — looked easy enough. It was. And it slapped.

It’s sort of risotto-ish, but lighter. Creamy, but not heavy. Lemon gives it a lovely zing, and it comes together fast — like, realistically fast, not “if you’re a chef with everything prepped” fast. One pot. Barely any cleanup. Big flavour.

Also, if you’re the kind of person who stands in front of the fridge at 7pm thinking “do I really want to cook?” — yeah. This one’s for you.

Why You’ll Love This Lemon Chicken Orzo Recipe

• It’s zesty, creamy, and not too rich — rare combo
• You only need one pan (I’ve used a deep frying pan. Worked fine)
• Add-ins? Totally welcome. Peas, mushrooms, basil — whatever’s around
• Feels comforting but not coma-inducing
• Done in about half an hour, give or take a distraction or two

Ingredients

1 tbsp olive oil
2 tbsp butter
½ onion, chopped (I never measure onions. Just go with your gut)
3 garlic cloves, minced
¼ tsp Italian seasoning (or just some dried oregano and thyme, no stress)
1 cup orzo pasta (uncooked)
2 cups chicken broth
2 tbsp lemon juice (juice from one lemon is fine)
1 cup heavy cream
2 cups cooked shredded chicken (rotisserie = shortcut heaven)
½ cup grated parmesan
2 handfuls of baby spinach (or honestly, whatever leafy green you forgot in the crisper)
Salt & pepper to tast

How to Make Joe Wicks Lemon Chicken Orzo

1. Start with butter and onions
Melt the butter and olive oil in a pot over medium heat. Add chopped onion. Stir it around while you answer a text or check your emails. About 3–4 minutes.

2. Toast the orzo
Add garlic, orzo, and your herbs. Stir it all — it’ll start smelling amazing. Let the orzo go slightly golden. Just slightly. Not burnt. I’ve done that. Not good.

3. Add liquids
Pour in chicken broth, cream, and lemon juice. Stir it all together. Once it bubbles, turn the heat down. Let it cook uncovered for about 10 minutes — give or take — until the orzo’s nearly done. Stir now and then so nothing sticks.

4. Chicken time
Chuck in your shredded chicken. Doesn’t matter if it’s still a bit cold, it’ll heat up.

5. Finish it off
Take it off the heat. Add your parmesan and spinach. Stir, cover the pot, and just leave it alone for 3–5 minutes. The cheese melts, the spinach softens, and the sauce thickens while you… I dunno, scroll TikTok or fold laundry.

6. Taste it
Needs salt? Add it. More lemon? Go for it. It’s yours now.

Common Mistakes and How to Dodge Them

Too watery?
You boiled it too hard. It should bubble gently. Like a polite simmer.

Split sauce?
Heat too high or stirred too aggressively. Cream is delicate. Be kind to it.

Sticky orzo?
Needs more liquid or more stirring. Keep an eye. It’s needy but worth it.

Too lemony?
Oops — try a bit of extra cream or cheese to mellow it out. Or eat it with crusty bread to balance it.

Storage and Reheating

Fridge:
Cool it, then pop into a sealed container. Keeps 3–4 days easy.

Freezer:
You can freeze it, but the cream might go a bit grainy. Still tasty though. Wrap it well and label it — future you will thank you.

Reheating:

• Stove: Low heat, splash of broth or water, gentle stir.
• Microwave: 30-second blasts. Stir in between. Add a bit of water if it’s gone thick.

What to Serve With Lemon Chicken Orzo

• Garlic bread — don’t fight it
• Simple salad — something crisp and zingy
• Grilled courgettes — or asparagus if you’re feeling posh
• Hummus + pita — trust me on this, the contrast works

Frequently Asked Questions

Can I use uncooked chicken?
If you must, but you’ll need to cook it separately first. This recipe works best with leftovers or rotisserie.

Is it gluten-free?
Nope. Orzo is pasta. But you could sub in a GF small pasta and see how it goes.

Can I use milk instead of cream?
You can, but it’ll be thinner and less silky. Still good, just different.

Can I prep it ahead?
Yup. Make it, cool it, store it. Just loosen it with broth when reheating.

Nutrition Facts (Per Serving)

Calories: 195
Fat: 3.6g
Saturated Fat: 0.9g
Cholesterol: 30mg
Sodium: 1334mg
Carbs: 26g
Fiber: 2.8g
Sugar: 3.7g
Protein: 15g