Made easy in one-skillet, this creamy Lemon Chicken Orzo is a 30-minute dinner that’s bursting with fresh flavor! Featuring juicy chicken and tender orzo in a rich and creamy lemon sauce, this dish will quickly find it’s way into your weekly dinner rotation.
Ellen’s Recipe Rundown
- Flavor Packed: The garlicky lemon cream sauce adds a refreshing zing.
- Easy One-Pot Meal: Ready in 30 minutes with minimal cleanup.
- Family-Friendly: A dish that both kids and adults will enjoy!
- Comforting: Creamy orzo pasta and tender chicken always hits the spot.
- Budget-Friendly: Uses simple, affordable ingredients.
- Perfect for Entertaining: Looks and tastes like a gourmet meal.
Ellen’s Notes
This recipe came out of one of those “what do I have in the fridge?” kind of nights. I had chicken, orzo, and a lonely lemon. After just one bite, my husband Joey immediately said, “Please tell me you wrote this one down.” It’s truly that good and checks all the boxes — quick, creamy, lemony, and even my 5 grandkids enjoy it without complaint! And in case you’re wondering, yes, this dish pairs fabulously with a glass of wine. 😉
Looking for more easy orzo recipes? Try my favorite orzo salad with arugula or shrimp and orzo salad!
Key Ingredient Notes
Below you will find helpful notes and substitutions for a few key ingredients. Visit the printable recipe card below for the full ingredient list and amounts.
- Chicken Breasts: Thighs also work well — just adjust the cook time as needed.
- Orzo: Any other small shape pasta (like small elbow noodles or shells) can be used instead, but you may need to add a little extra broth for it to fully cook.
- Parmesan Cheese: In order for the cheese to fully melt and incorporate into the rest of the dish, you’ll want to use fresh parmesan cheese (either grated by hand or the kind found in the refrigerated section). Do not use the green shaker can style parmesan cheese. This type is coated in anti-caking agents that will overly thicken a sauce and can also make it grainy!
- Heavy Cream: Half and half also works. Just note that the final result won’t be as thick and creamy.
- Lemon Juice: For the best flavor, try to use freshly squeezed lemon juice only.
- Onion: If you want a milder onion flavor, feel free to use a couple of large shallots in place of a yellow or white onion. No matter which you choose, make sure to finely dice it so you don’t get a large bite of onion in the cream sauce.
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Tips For Making Lemon Chicken Orzo
I know you will want to skip tenderizing the chicken, but trust me, those few minutes of pounding makes a big difference… To both your mood and how tender the chicken turns out! Easily tenderize chicken breasts, without the mess, by placing them in a zip-top bag (or between two sheets of parchment paper) and gently pound with a meat mallet or rolling pin. Focus on making them an even thickness so they cook quickly, evenly, and stay juicy. Cold chicken is easier to handle and pound cleanly.
And whatever you do, don’t skip the brown bits! Use a wooden spoon to scrape up the flavorful bits from the bottom of the pan when you deglaze it — they add a ton of depth and flavor to your dish. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.
How to Serve Lemon Chicken Orzo
Want to add something green right to the skillet? Stir in some fresh baby spinach at the very end of the cook time, let it wilt, and enjoy!
For a side dish, I recommend going with roasted veggies like oven roasted Brussels sprouts or roasted cherry tomatoes to add a pop of color. A crisp green salad with a light vinaigrette, like my strawberry spinach salad or cucumber tomato salad, adds a refreshing contrast. However our favorite will always be a piece of crusty garlic bread!
Frequently Asked Questions
Use a spoon to take out a small bite, let it cool, and try it. The orzo should be tender, but still slightly firm to the bite — al dente. Overcooked orzo can become mushy, so keep an eye on it.
Yes, leftover rotisserie chicken or grilled chicken breasts work well to save time. Just warm it and add it in at the end before serving. However, keep in mind, the orzo and cream sauce will be a little less flavorful without the crispy bits from searing the chicken.
Not really. The cream-based sauce tends to separate when frozen and reheated. It’s best to enjoy this dish fresh or store it in the fridge for up to 4 days.
You can use rice, but it will change the texture and cooking time of the dish. Orzo cooks faster and gets creamy as it simmers—almost like a quick risotto. If you want to try rice, use a quick-cooking variety, and adjust the liquid and simmer time accordingly.
One-Skillet Creamy Lemon Chicken Orzo Recipe
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 tablespoon oil, avocado oil or olive oil
- 2 tablespoons butter
- 1 yellow onion, finely diced, or 2 shallots
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 cup orzo
- 1 cup heavy cream, or half and half for a lighter sauce
- ¼ cup fresh lemon juice
- ½ cup grated parmesan cheese, plus more for serving
- Optional garnishes: lemon zest, sliced lemons, chopped parsley
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Instructions
- Place the chicken breasts on a cutting board and slice in half lengthwise to create 4 thinly sliced breasts. Use a meat tenderizer to pound the chicken even and flat on both sides. Season chicken breasts with garlic salt, Italian seasoning and onion powder, evenly coating both sides.
- In a large frying pan, heat the oil over medium-high heat. Once hot, add the chicken breasts to the pan and cook for 3 to 4 minutes on each side, until cooked through. Remove chicken from the pan and place on a plate with foil covering to keep warm. If the chicken breasts are thicker cuts, you may need to cook them for 4 to 5 minutes per side.
- In the same skillet (no need to rinse) melt 2 tablespoons of butter. Add the onion and sauté for about 3 minutes, scrape the bottom of the pan to get up the little crispy bits from cooking the chicken. Stir in the garlic and sauté 30 seconds more.
- Stir the chicken broth into the skillet and bring to a soft boil. Add the orzo, stirring often so that it does not stick, and cook for 7 to 8 minutes, until the pasta is just al dente. It is important to not overcook the orzo!
- Once the orzo is al dente, lower the heat to a low simmer and slowly pour in the heavy cream, stirring constantly. Once the cream is blended with the orzo, stir in the lemon juice and remove from the heat.
- Add the parmesan cheese stir until blended, then season to taste with salt and pepper. Lay the cooked chicken on top. Serve immediately garnished with fresh chopped parsley, lemon wedges, and lemon zest as desired.
Notes
Nutrition
More of the Best Lemony Dinner Recipes
- Lemon garlic shrimp with zucchini noodles is a 20-minute low-carb recipe that I love making in the warmer summer months. For a heartier meal, check out this creamy lemon garlic shrimp pasta.
- Enjoy the best of lemon pepper flavors with lemon pepper chicken wings (or these air fryer lemon pepper chicken wings), crispy lemon pepper chicken, or this baked lemon pepper chicken!
- Tender and flaky lemon garlic salmon is ready in about 20 minutes.
- One-pot chicken lemon rice soup is a quick and easy weeknight meal to warm you up!
- This pan seared Mahi Mahi with lemon caper sauce is one of my favorite quick and easy fish dinners.
So much easier than risotto and super tasty! 😋 The chicken was extra juicy this way and I could eat the orzo all by itself, it’s that good.
This was sooo good and flavorful!