Creamy Lemon Chicken Orzo (Printable)

One-pan meal with tender chicken, creamy orzo, and bright lemon flavors for easy dinners.

# What you need:

→ Chicken

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

→ Sauce & Flavor

09 - 2 cups low-sodium chicken broth (480 ml)
10 - ½ cup heavy cream (120 ml)
11 - Zest of 1 lemon
12 - Juice of 1 lemon (approximately 2 tablespoons)
13 - ½ teaspoon dried thyme
14 - ¼ teaspoon crushed red pepper flakes (optional)

→ Finish

15 - ½ cup grated Parmesan cheese (about 1.75 oz)
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon slices, for garnish

# Directions:

01 - Season chicken pieces evenly with salt and freshly ground 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 same skillet, then add chopped onion. Sauté until softened and translucent, about 3 minutes. Stir in minced garlic and orzo; cook for 1 to 2 minutes until orzo is lightly toasted.
04 - Pour in chicken broth, scraping the skillet bottom to release browned bits. Add heavy cream, lemon zest, lemon juice, dried thyme, and 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 has thickened and become creamy, about 10 to 12 minutes.
06 - Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning with additional salt and pepper as needed. Serve warm garnished with extra parsley and lemon slices.

# Expert tips:

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor-building from those browned chicken bits.
  • The sauce is naturally bright and creamy without feeling heavy, so you can eat a full bowl and still feel good about it.
  • It comes together faster than you'd expect, making it perfect for those nights when you're tired but want real food.
02 -
  • Never pour cold cream into a hot pan with acidic ingredients—let the sauce cool slightly or temper the cream by adding a splash of the hot sauce to it first, otherwise it can break and look curdled.
  • The orzo will continue to absorb liquid as it sits, so serve it immediately; if you must wait, add a splash of broth just before serving.
03 -
  • Zest your lemon before cutting it in half for juice; it's easier to zest a whole lemon and the zest adds complexity that juice alone can't provide.
  • If your sauce looks too thin when the orzo is done, you can thicken it by leaving the pan uncovered for a few extra minutes, or by stirring in a slurry of cornstarch and water, though it usually thickens enough on its own.
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