Creamy Lemon Chicken Orzo (Printable View)

One-pan meal with tender chicken, creamy orzo, and zesty lemon, ideal for simple weeknight dinners.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 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

→ Sauce & Flavor

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

→ Finish

15 - 1/2 cup grated Parmesan cheese
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon slices for garnish

# How to Make:

01 - Sprinkle chicken pieces evenly with salt and freshly ground black pepper.
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 from skillet and set aside.
03 - Reduce heat to medium. Melt butter in the same skillet, add chopped onion, and sauté until translucent, about 3 minutes. Stir in minced garlic and orzo pasta; cook for 1 to 2 minutes until orzo is lightly toasted.
04 - Pour in chicken broth, scraping up any browned bits from the pan. Stir in heavy cream, lemon zest, lemon juice, dried thyme, and crushed red pepper flakes if using. Bring mixture to a gentle simmer.
05 - Return chicken to the skillet. Cook uncovered, stirring occasionally, until orzo is tender and sauce has thickened and become creamy, about 10 to 12 minutes.
06 - Mix in grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper to taste. Serve warm garnished with additional parsley and lemon slices.

# Expert Tips:

01 -
  • It's legitimately done in under 45 minutes, with most of that being hands-off simmering while you pour a drink.
  • One pan means one mess—the pan does the work of building flavor as you go, and you're not juggling six different burners.
  • The lemon keeps everything bright and prevents that heavy cream feeling that makes you want to nap after dinner.
02 -
  • The moment cream hits very hot broth, it can sometimes break or separate—keeping the heat at a gentle simmer and stirring it in slowly prevents this heartbreak.
  • Don't skip toasting the dry orzo; it's the difference between this tasting restaurant-quality and tasting like boxed pasta soup.
  • Taste and adjust seasoning at the very end; the Parmesan adds saltiness that sneaks up, and a final squeeze of lemon juice balances the cream better than anything.
03 -
  • If your skillet isn't large and deep, resist the urge to make this in a shallow pan; the orzo needs room to swell and the sauce needs space to reduce properly, or you'll end up with a starchy situation.
  • Buy a microplane zester if you don't have one—getting the bright yellow zest off the lemon without the bitter white pith underneath is worth every penny and five seconds of your time.
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