Creamy Lemon Chicken Orzo (Printer-friendly)

One-pan meal with tender chicken, creamy orzo, and fresh lemon for weeknight ease.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces (about 1.1 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Orzo & Aromatics

05 - 1 tablespoon unsalted butter
06 - 1 small yellow onion, finely chopped
07 - 3 garlic cloves, minced
08 - 1 cup orzo pasta (about 7 oz)

→ Sauce & Flavor

09 - 2 cups low-sodium chicken broth (16 fl oz)
10 - ½ cup heavy cream (4 fl oz)
11 - Zest of 1 lemon
12 - Juice of 1 lemon (approximately 2 tablespoons)
13 - ½ teaspoon dried thyme
14 - ¼ teaspoon crushed red pepper flakes (optional)

→ Finish

15 - ½ cup grated Parmesan cheese (1.75 oz)
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon slices, to garnish

# How To Make It:

01 - Combine chicken pieces with salt and freshly ground black pepper, ensuring even coating.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook until golden and fully cooked, approximately 5 to 7 minutes. Remove and set aside.
03 - Lower heat to medium. Melt butter in the same skillet. Add chopped onion and sauté until softened and translucent, about 3 minutes. Stir in minced garlic and orzo; cook for 1 to 2 minutes until orzo is lightly toasted.
04 - Pour in chicken broth, stirring to deglaze the pan and lift browned bits. Add heavy cream, lemon zest, lemon juice, dried thyme, and crushed red pepper flakes if desired. Bring mixture to a gentle simmer.
05 - Return cooked chicken to the skillet. Continue cooking uncovered, stirring occasionally, until orzo is tender and sauce has thickened slightly, about 10 to 12 minutes.
06 - Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning with additional salt and pepper according to taste.
07 - Plate the dish warm, garnished with extra parsley and lemon slices.

# Expert Advice:

01 -
  • It's a complete meal in one pan, which means less cleanup and more time doing literally anything else.
  • The lemon keeps everything feeling fresh and bright instead of heavy, so you can serve it any night of the week without guilt.
  • It looks elegant enough for company but tastes like pure comfort food, which is the best kind of deception.
02 -
  • Don't skip searing the chicken properly—that golden crust is flavor, not just appearance, and it makes the whole dish taste more sophisticated.
  • The orzo should be tender but with a tiny bit of resistance when you bite it, not mushy, so keep an eye on it in those last minutes.
  • Lemon juice and zest are not interchangeable—use both because the zest adds oils and perfume that juice can't provide alone.
03 -
  • Toast the orzo in butter before adding liquid—this one small step changes the whole depth of flavor and prevents it from tasting one-dimensional.
  • Taste as you go and don't be afraid to adjust the lemon, salt, or pepper; this dish responds beautifully to these final tweaks and they're what make it taste like your version, not just a recipe.
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