Creamy Lemon Chicken Orzo (Printable Format)

One-pan comfort with tender chicken, creamy orzo, and a fresh burst of lemon zest for simple dinners.

# What's Needed:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds), 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 ounces)

→ 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 (about 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 ounces)
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon slices, for garnish

# How To Make It:

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 brown and cooked through, approximately 5 to 7 minutes. Remove chicken from skillet and set aside.
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 pasta; cook for 1 to 2 minutes until orzo is lightly toasted.
04 - Pour in chicken broth while stirring to deglaze and loosen browned bits from the pan. Add heavy cream, lemon zest, lemon juice, dried thyme, and optionally crushed red pepper flakes. Bring mixture to a gentle simmer.
05 - Return chicken pieces to the skillet. Cook uncovered, stirring occasionally, until orzo is tender and sauce has thickened to a creamy consistency, approximately 10 to 12 minutes.
06 - Stir in grated Parmesan cheese and chopped fresh parsley. Adjust seasoning with additional salt and pepper as needed. Serve warm, garnished with extra parsley and lemon slices.

# Expert Advice:

01 -
  • It comes together in one pan, which means fewer dishes staring at you from the sink afterwards.
  • The lemon keeps everything feeling fresh and light despite the cream, so you don't end up in that heavy food coma.
  • Chicken and orzo cook together in the same liquid, absorbing all those flavors instead of tasting like separate components thrown on a plate.
02 -
  • Don't skip searing the chicken—that golden crust is where the flavor lives, and rushing past it makes the whole dish taste flat.
  • The orzo finishes cooking in the cream sauce, not before, so you're aiming for it to be tender but still have a slight bite when everything comes together.
  • Lemon juice added at the end stays bright and fresh; added early it becomes bitter, so save most of it for the final sauce.
03 -
  • Don't let the sauce come to a rolling boil once the cream is in—just a gentle simmer keeps everything silky and prevents the cream from breaking.
  • Taste and adjust your seasoning right before serving; that final balance of salt, lemon, and thyme is what takes this from good to the kind of meal people ask about.
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