Creamy Lemon Chicken Orzo (Printable View)

Tender chicken and creamy orzo combine with fresh lemon for a cozy, flavorful meal.

# What You 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

# How To Make It:

01 - Season chicken pieces with salt and pepper.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 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 soft and translucent, about 3 minutes. Stir in minced garlic and orzo; cook 1 to 2 minutes until orzo is lightly toasted.
04 - Pour in chicken broth, stirring to deglaze the pan. Add heavy cream, lemon zest, lemon juice, dried thyme, and crushed red pepper flakes if using. Bring mixture to a gentle simmer.
05 - Return 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 extra parsley and lemon slices.

# Expert Tips:

01 -
  • It comes together in one pan, which means less cleanup and more time actually enjoying dinner.
  • The lemon keeps everything bright and fresh instead of heavy, even though the sauce is genuinely creamy.
  • It tastes like you spent hours cooking, but you'll be eating within 45 minutes.
02 -
  • Don't let the sauce boil hard once you add the cream, or it can break and look separated—a gentle simmer is all you need.
  • Taste the sauce before you finish cooking; sometimes you need a pinch more salt or lemon depending on your broth brand and how much liquid reduced.
03 -
  • Let your chicken pieces be roughly the same size so they cook evenly—if you end up with one giant piece, just cut it smaller halfway through cooking.
  • Toast the orzo in butter before adding liquid, which builds a subtle depth that raw pasta won't give you.
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