Creamy Lemon Chicken Orzo (Print)

Tender chicken and creamy orzo combine with bright lemon for an easy, comforting Mediterranean-inspired meal.

# What you'll need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
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

→ Sauce & Flavor

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

→ Finish

15 - ½ cup grated Parmesan cheese
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon slices, for garnish

# Directions:

01 - Season chicken pieces evenly with salt and pepper.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken pieces and cook until golden and fully cooked, 5 to 7 minutes. Remove chicken and set aside.
03 - Reduce heat to medium. Melt butter in the same skillet, then add chopped onion. Cook until softened and translucent, about 3 minutes. Add minced garlic and orzo, stirring for 1 to 2 minutes until orzo is lightly toasted.
04 - Pour in chicken broth, scraping up browned bits from the skillet. 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 cooked chicken to the skillet. Cook uncovered, stirring occasionally, until orzo is tender and sauce thickens, about 10 to 12 minutes.
06 - Stir in Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper as needed. Serve warm, garnished with extra parsley and lemon slices.

# Expert Advice:

01 -
  • It's genuinely a one-pan dinner, which means less cleanup and more time enjoying food with people.
  • The lemon keeps everything tasting fresh and alive, so it never feels heavy even with cream.
  • You can have this on the table in under an hour, making it perfect for the nights when planning ahead didn't happen.
02 -
  • Don't skip searing the chicken properly; those golden bits in the pan are where the real flavor lives, and they make the difference between good and memorable.
  • If the sauce seems too thin after 12 minutes, you can either let it simmer uncovered a bit longer or stir in a splash of cream; if it's too thick, a splash of broth brings it back to silky.
  • The lemon is not optional or negotiable—it's what keeps this from tasting heavy, so don't be shy with either the zest or the juice.
03 -
  • Toast the orzo for a minute before adding liquid—it's a small step that adds surprising depth and keeps the pasta from tasting one-dimensional.
  • Zest the lemon before juicing it; your grater works better on whole fruit, and you get more vibrant flavor than pre-zested lemon.
  • Taste constantly as the sauce simmers; lemon juice is bright but can overpower if you're not paying attention, so adjust slowly and taste your way to perfect.
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