Creamy Lemon Chicken Orzo (Printable)

Tender chicken paired with creamy orzo and fresh lemon for a bright, satisfying dinner.

# 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 (approx. 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 - Combine chicken pieces with salt and black pepper until evenly coated.
02 - Heat olive oil in a large deep skillet over medium-high heat. Sear chicken until golden brown and cooked through, about 5 to 7 minutes. Remove and set aside.
03 - Reduce heat to medium. Melt butter in the same skillet. Add onion and cook until translucent, approximately 3 minutes. Stir in garlic and orzo, cooking for 1 to 2 minutes until orzo is lightly toasted.
04 - Pour in chicken broth, scraping browned bits from the pan. Stir in heavy cream, lemon zest, lemon juice, dried thyme, and red pepper flakes if desired. Bring mixture to a gentle simmer.
05 - Return chicken to the skillet. Cook, uncovered, stirring occasionally, until orzo is tender and sauce achieves a creamy consistency, about 10 to 12 minutes.
06 - Mix in Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper as needed. Serve warm garnished with fresh parsley and lemon slices.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying dinner together.
  • The lemon cuts through the creaminess in a way that makes you feel like you're eating something restaurant-quality but homemade.
  • It's flexible enough for picky eaters but impressive enough to serve when friends drop by.
02 -
  • Don't skip the step of toasting the orzo in butter and garlic—that's what separates this from tasting like regular pasta with sauce on top.
  • The lemon juice goes in while the sauce is cooking, not after, so the flavors actually marry together instead of just sitting on top.
  • If your sauce looks too thin at the end, just let it simmer for another minute or two; if it looks too thick, add a splash of broth and stir gently.
03 -
  • Let your chicken rest on the plate for a minute after searing—this keeps it from getting tough and gives you a moment to organize the rest of your ingredients.
  • If you're worried about the sauce, remember that it will thicken slightly as it cools, so slightly loose while cooking is actually the right texture.
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