Creamy Lemon Chicken Orzo (Printable)

One-pan meal with tender chicken, creamy orzo, and zesty lemon perfect for easy weeknight dining.

# Ingredient List:

→ 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 black pepper.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook until golden and cooked through, approximately 5 to 7 minutes. Transfer to a plate.
03 - Reduce heat to medium. Melt butter in the skillet, then add chopped onion and sauté until soft and translucent, about 3 minutes. Stir in minced garlic and orzo; cook for 1 to 2 minutes until the orzo is lightly toasted.
04 - Pour in chicken broth, scraping up any 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 the cooked chicken to the skillet. Cook uncovered, stirring occasionally, until the orzo is tender and the sauce has thickened to a creamy consistency, about 10 to 12 minutes.
06 - Stir 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 Suggestions:

01 -
  • It comes together in one pan and feels far more restaurant-quality than the minimal effort it actually takes.
  • The brightness of fresh lemon cuts through the creaminess in a way that makes you forget you're eating something so comforting.
  • It's the kind of dish that works equally well for a quiet weeknight or when you need to impress someone at the last minute.
02 -
  • Don't skip drying the chicken; I learned this the hard way when mine steamed instead of seared, and the whole dish lost its depth.
  • Low-sodium broth is non-negotiable because as the sauce reduces, the salt concentrates, and you'll end up oversalted if you use regular broth.
  • Tasting at the end and adjusting the lemon juice is crucial; the amount varies depending on how juicy your lemon was, and you want that brightness to sing.
03 -
  • Toast the orzo in butter before adding liquid; it soaks up the sauce better and tastes slightly nuttier when you do this step right.
  • If your sauce looks too thick at the end, whisk in a splash of pasta water or broth—it brings everything back to silky without diluting the flavor.
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