Yield: 4 servings
One-Skillet Creamy Lemon Chicken Orzo Recipe
Ready in 30 minutes, this easy Lemon Orzo Chicken recipe features juicy seared chicken and tender orzo coated in a rich and creamy lemon sauce.
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.
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Notes
How to Store: Transfer leftovers to an airtight container and store in the fridge for up to 4 days. I do not recommend freezing this dish as the cream sauce will likely separate upon thawing.
How to Reheat: Warm on the stove over low heat, or in the microwave in 30-second bursts, adding a splash of broth or water to loosen the sauce as needed.
Nutrition
Serving: 1 serving, Calories: 567kcal, Carbohydrates: 37g, Protein: 24g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 132mg, Sodium: 1367mg, Potassium: 470mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1187IU, Vitamin C: 10mg, Calcium: 188mg, Iron: 1mg