Creamy Lemon Chicken Orzo (Printer View)

A one-pan dish featuring tender chicken, creamy orzo, and vibrant lemon for simple, flavorful meals.

# What you'll need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), 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 (about 7 oz)

→ Sauce & Flavor

09 - 2 cups low-sodium chicken broth (16 fl oz)
10 - 1/2 cup heavy cream (4 fl oz)
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 (about 1.75 oz)
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon slices, for garnish

# Method:

01 - Season chicken pieces evenly with salt and black pepper.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook until golden and no longer pink inside, approximately 5 to 7 minutes. Remove chicken and set aside.
03 - Reduce heat to medium in the same skillet. Melt butter, then add chopped onion and sauté until soft and translucent, about 3 minutes. Stir in minced garlic and orzo, cooking 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 red pepper flakes if using. Bring the mixture to a gentle simmer.
05 - Return chicken to the skillet. Cook uncovered, stirring occasionally, until orzo is tender and the sauce thickens to a creamy consistency, about 10 to 12 minutes.
06 - Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning with additional salt and pepper as needed. Serve immediately, garnished with extra parsley and lemon slices.

# Expert Advice:

01 -
  • Everything happens in one pan, meaning maximum flavor and minimum cleanup
  • The lemon cuts through the creaminess so each bite feels bright and satisfying
  • Its ready in under an hour but tastes like it simmered all afternoon
02 -
  • The sauce will look thin at first but thickens beautifully as the orzo cooks and releases starch, so resist adding any flour or thickener
  • Lemon zest is absolutely essential here because juice alone gives acidity without the aromatic brightness that makes this dish special
  • Dont skip the step of toasting the orzo in butter before adding liquid, as this creates a nutty depth that you cannot achieve otherwise
03 -
  • Cut your chicken into similarly sized pieces so everything cooks at the same rate
  • Use a Microplane or fine grater for the lemon zest to avoid bitter white pith
  • Let the dish rest for 5 minutes before serving so the sauce has time to thicken slightly
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