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Creamy Lemon Herb Chicken & Kale Orzo
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Rosie Chu
By Rosie Chu

Creamy Lemon Herb Chicken & Kale Orzo

1 step
Prep:15minCook:25min
Updated at: Tue, 04 Aug 2026 23:54:40 GMT

Nutrition balance score

Good
Glycemic Index
41
Low
Glycemic Load
16
Moderate

Nutrition per serving

Calories548.9 kcal (27%)
Total Fat28.1 g (40%)
Carbs39.7 g (15%)
Sugars7.4 g (8%)
Protein35.5 g (71%)
Sodium1041.3 mg (52%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
250gchicken breast
diced, use sparingly since the stock, soy sauce, and
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
1 cupdry orzo
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
1 Tbspolive oil
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
1 Tbspbutter
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
0.5onion
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
3cloves garlic
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
2 cupschicken stock
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
1 cupskale
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
¼ cupmilk
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
¾ cupmozzarella
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
0.5lemon
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
1 Tbspsoy sauce
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
½ tspdried thyme
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
½ tspdried oregano
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
¼ tspdried basil
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
⅛ tspdried rosemary
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
black pepper
1 chicken breast (250–300 g), diced 1 cup dry orzo 1 tbsp olive oil 1 tbsp butter 1/2 medium onion, finely diced 3 cloves garlic, minced 2 cups chicken stock 1–2 cups kale, chopped 1/4 cup milk 3/4 cup shredded mozzarella Juice of 1/2 lemon 1 tbsp soy sauce 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried rosemary, crushed Freshly ground black pepper, to taste Salt, to taste (use sparingly since the stock, soy sauce, and mozzarella are salty)
Salt
to taste mozzarella are salty

Instructions

Step 1
Season the chicken with a pinch of salt, black pepper, 1/4 tsp thyme, and 1/4 tsp oregano. Heat the olive oil in a large skillet or small stockpot over medium-high heat. Cook the chicken for 4–5 minutes until golden and cooked through. Remove and set aside. Reduce heat to medium. Add the butter and onion, cooking for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the dry orzo and toast for 1–2 minutes, stirring frequently. Pour in the chicken stock. Stir in the remaining thyme, remaining oregano, basil, and rosemary. Bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is almost tender and most of the liquid has been absorbed. Stir in the kale and cook for 2–3 minutes until wilted. Reduce the heat to low. Stir in the milk, mozzarella, soy sauce, and cooked chicken. Continue stirring until the cheese is melted and the sauce is creamy. If needed, add a splash of chicken stock or water to loosen the sauce. Remove from the heat and stir in the lemon juice. Taste and adjust with black pepper and, if needed, a small pinch of salt. Let the orzo rest for 2–3 minutes before serving.

Notes

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