Creamy Lemon Chicken Orzo (Printable)

Tender chicken and creamy orzo combine with lemon and herbs for a flavorful Mediterranean-inspired 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

# Preparation steps:

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 cooked through, about 5 to 7 minutes. Remove chicken 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; cook for 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 cooked chicken to the skillet. Cook uncovered, stirring occasionally, until orzo is tender and sauce is creamy, approximately 10 to 12 minutes.
06 - Stir in grated Parmesan cheese and chopped parsley. Taste and adjust salt and pepper as needed.
07 - Serve warm, garnished with additional parsley and lemon slices.

# Expert advice:

01 -
  • One skillet means minimal cleanup, maximum flavor—the browned bits become your secret weapon.
  • The lemon keeps everything bright instead of heavy, so you don't feel sluggish afterward.
  • Comes together faster than most takeout options, and tastes like you actually spent hours in the kitchen.
02 -
  • Don't skip the step of toasting the orzo dry in the butter—that two-minute moment makes the difference between ordinary and genuinely memorable.
  • If your sauce looks too thick, add a splash of broth or pasta water rather than extra cream; if it's too thin, let it simmer uncovered for another minute or two.
03 -
  • Make extra broth or keep some pasta water nearby—a splash at the end can rescue a sauce that's thickening too much or let you stretch it if you're feeding an extra person.
  • Don't be shy with the lemon zest; those little bright flecks are what make someone say this doesn't taste like regular creamy pasta.
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