Creamy Lemon Chicken Orzo (Printable Version)

Tender chicken and creamy orzo blend with lemon zest for a savory and bright one-pan meal.

# What You'll Need:

→ 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 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 fully cooked, about 5 to 7 minutes. Remove chicken to a plate.
03 - Reduce heat to medium. Melt butter in the same skillet, 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 orzo is lightly toasted.
04 - Pour in chicken broth while scraping up browned bits. Stir in heavy cream, lemon zest, lemon juice, dried thyme, and crushed red pepper flakes if using. Bring to a gentle simmer.
05 - Return cooked chicken to the skillet. Cook uncovered, stirring occasionally, until orzo is tender and sauce is creamy, about 10 to 12 minutes.
06 - Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper to taste.
07 - Serve warm, garnished with additional parsley and lemon slices.

# Expert Tips:

01 -
  • It's genuinely one-pan, which means less cleanup and more time to actually enjoy dinner.
  • The lemon cuts through the cream in a way that feels elegant but tastes like home.
  • Tender chicken mixed with pillowy orzo creates the perfect texture contrast without any fussing.
02 -
  • Don't skip browning the chicken—that golden crust is where the deep, savory flavor lives that makes this dish feel sophisticated.
  • The lemon juice goes in at the end because heat can make it taste bitter; you want that bright, fresh zing.
  • If your sauce seems too thin when the orzo is done, the pasta continues absorbing liquid even off the heat, so don't panic and keep stirring.
03 -
  • Brown your chicken pieces in batches if your skillet is crowded—rushed chicken is gray chicken, and you want that golden color.
  • Taste the sauce before adding all the lemon juice; you might find you want less or more depending on how bright you're feeling that night.
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