Creamy Lemon Chicken Orzo (Printable)

Tender chicken and creamy orzo combine with bright lemon for an easy, flavorful Mediterranean-inspired meal.

# Ingredient list:

→ Chicken

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

→ Sauce & Flavor

09 - 2 cups low-sodium chicken broth (16 fl oz)
10 - ½ cup heavy cream (4 fl oz)
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 (1.75 oz)
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon slices, for garnish

# Step-by-Step Guide:

01 - Sprinkle 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 sauté until golden brown and cooked through, about 5 to 7 minutes. Remove and set aside.
03 - Reduce heat to medium. Melt butter in the skillet, then add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and orzo, stirring frequently, cooking until orzo is lightly toasted, about 1 to 2 minutes.
04 - Pour in chicken broth, scraping up browned bits from the pan. Stir in 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 and cook uncovered, stirring occasionally, until orzo is tender and sauce thickens to a creamy consistency, about 10 to 12 minutes.
06 - Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper as needed. Serve warm garnished with additional parsley and lemon slices.

# Expert Advice:

01 -
  • Everything happens in one pan, which means fewer dishes and a calmer evening.
  • The chicken stays tender while the orzo soaks up a sauce that's both silky and sharp with lemon.
  • It feels fancy enough to serve guests but honestly tastes best on a regular weeknight when you're hungry.
02 -
  • Don't skip seasoning the chicken before it goes in the pan; it's the difference between chicken that tastes like chicken and chicken that tastes like something worth remembering.
  • The lemon zest goes in with the sauce so it infuses everything, while the juice goes in at the same time so you taste brightness in every spoonful—don't save the juice for the end or the tartness won't be threaded through the whole dish.
03 -
  • If you're making this for someone who prefers lighter food, use half-and-half or even whole milk instead of heavy cream; it's still creamy but less dense.
  • Taste the sauce before serving and trust your instincts—a squeeze of fresh lemon juice or a pinch more salt can wake everything up if it feels flat.
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