Lemon Chicken and Orzo

Yes, if you would like to add other vegetables, such as broccoli, mushrooms, or shredded carrots, you can. I do recommend not overcrowding the pan too much, and you may need to adjust the liquid to ensure there is still enough for the orzo to cook properly. 

The Parmesan cheese will add to the creaminess of the dish. You can add more cheese or a 1/4 cup of heavy cream to the dish when adding the broth. 

It does have a very lemon flavor to it, but not in an overwhelming and super tart way. It is balanced with the other ingredients in the dish. But if you don’t like lemon then you won’t like this.

This dish is hearty and filling on its own, but I really like to pair it with a dinner roll or garlic bread. If you want a little extra, a light crisp spring mix salad with a vinaigrette dressing is a good addition as well. 

Absolutely. While it’s not necessary, lightly browning the chicken before adding it to the casserole dish can provide extra color.

Make sure the orzo is fully submerged in the broth before covering and baking. Cover tightly with foil to help the pasta absorb the liquid properly.

Yes, I think you could adapt this to the Crock Pot (please bear in mind I have not personally tested this out so this will be an experiment on your part). But how I would do it is add the chicken, chicken broth, lemon zest, lemon juice, garlic, lemon pepper, onion powder, and garlic powder to the slow cooker. Cover and cook on low for about 6 to 8 hours or until the chicken is tender and cooked through.
During the last 30 to 45 minutes of cooking, stir in the uncooked orzo, spinach, and Parmesan cheese. You may want to turn the slow cooker to High at this point to help the orzo cook more quickly. Continue cooking until the pasta is tender and has absorbed most of the broth.
Because slow cookers can vary quite a bit, you may need to add a little extra broth if the mixture becomes too thick before the orzo finishes cooking. These times can significantly vary depending on the type of slow cooker you are using.

Yes! In fact, many lemon chicken and orzo recipes are traditionally made on the stovetop. The stovetop method is a great option when you don’t want to turn on the oven or need dinner ready a little faster.
To make it on the stovetop, heat a large skillet or Dutch oven over medium heat. Add the cubed chicken and cook until lightly browned on the outside. The chicken doesn’t need to be fully cooked at this point since it will continue cooking with the pasta.
Add the chicken broth, lemon zest, lemon juice, minced garlic, lemon pepper, onion powder, and garlic powder. Bring the mixture to a gentle boil.
Stir in the uncooked orzo, reduce the heat to a simmer, and cover. Cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
Once the chicken is fully cooked and the orzo is tender, remove the pan from the heat and stir in the Parmesan cheese and spinach. Continue stirring until the cheese has melted and the spinach has wilted.
If the mixture becomes too thick while cooking, add a splash of additional chicken broth until it reaches your desired consistency.

Store Lemon Chicken and Orzo in an airtight container in the refrigerator for 3 to 4 days.
To reheat, place leftovers in a skillet with a splash of chicken broth and warm over medium-low heat, stirring occasionally until heated through. The extra broth helps loosen the pasta as it reheats.
Freezing is not recommended since the texture of the orzo may change after thawing.