If you love creamy pasta dishes but need to skip the dairy, this one is for you. This dairy free creamy lemon chicken orzo gives you all that rich, comforting texture without any cream or butter.

The secret is full fat coconut milk and a little nutritional yeast. Together they create a smooth, savory sauce that tastes just as good as the classic version.

The chicken thighs get seared until golden, then everything cooks in one skillet with the orzo. Less cleanup and more flavor.

A splash of lemon juice and some fresh spinach keep it bright and light, so it never feels too heavy.

It comes together in about 30 minutes, which makes it a great choice for a busy weeknight dinner.

Why This Recipe Is a Keeper

Bright Lemon Flavor – Fresh lemon juice and zest add a lively brightness that balances the creamy coconut sauce.

Rich Without Dairy – Full fat coconut milk creates a smooth, creamy texture without using cream, butter, or cheese.

Tender Chicken – Boneless chicken thighs stay tender and flavorful while cooking gently with the orzo.

Perfectly Creamy Orzo – Orzo cooks directly in chicken broth, soaking up rich flavor and creating a naturally silky sauce.

Here’s What You’ll Need

1 1/2 lb Boneless Skinless Chicken Thighs
1 tsp Dried Oregano
1 tsp Paprika
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Olive Oil
3 cloves Garlic, minced
1 1/2 cups Orzo Pasta
3 cups Chicken Broth
1/2 cup Full Fat Coconut Milk
3 tbsp Lemon Juice
1 tsp Lemon Zest
2 cups Fresh Spinach
2 tbsp Nutritional Yeast

How to Make It

Step 1

Season the chicken thighs on both sides with the oregano, paprika, salt and black pepper.

Step 2

Heat the olive oil in a large deep skillet over medium high heat. Sear the chicken for 4-5 minutes per side until golden, then transfer to a plate.

Step 3

Lower the heat to medium and add the garlic and orzo to the same skillet. Toast for 1-2 minutes, stirring, until fragrant.

Step 4

Pour in the chicken broth, scraping up the browned bits from the bottom of the pan, and bring to a simmer. Nestle the chicken back in on top of the orzo.

Step 5

Cover and simmer for 10-12 minutes, stirring the orzo once halfway, until the orzo is tender and the chicken is cooked through.

Step 6

Stir in the coconut milk, lemon juice, lemon zest, nutritional yeast and spinach, letting the spinach wilt into the creamy sauce.

Step 7

Rest for 3 minutes off the heat so the sauce thickens, then serve straight from the skillet.

Recipe Tips

Pat The Chicken Dry

Use paper towels to pat the chicken thighs dry before seasoning. Removing extra moisture helps them brown properly instead of releasing water into the skillet.

Let the chicken sit for a few minutes after seasoning so the spices stick evenly to both sides.

Brown The Chicken In Batches

Arrange the chicken in a single layer with a little space between each piece. If the skillet feels crowded, brown the thighs in two batches so they develop a better golden crust.

Cook the chicken until golden on both sides, then move it to a plate. It will finish cooking gently with the orzo later.

Toast The Orzo Before Adding Broth

After the chicken is removed, let the garlic and orzo cook in the same skillet for 1 to 2 minutes. Stir often so the garlic does not darken while the orzo picks up flavor from the pan.

Toast the orzo until it smells nutty and a few pieces look lightly golden. This keeps the pasta from tasting flat in the creamy sauce.

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