Creamy Lemon Chicken Orzo (Print)

One-pan dish of tender chicken and creamy orzo with a bright lemon finish, ready in 45 minutes.

# Ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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 (7 ounces)

→ Sauce & Flavor

09 - 2 cups (16 fluid ounces) low-sodium chicken broth
10 - ½ cup (4 fluid ounces) 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 (1.75 ounces) grated Parmesan cheese
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon slices for garnish

# Instructions:

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, then add finely chopped onion and sauté until soft and translucent, about 3 minutes. Stir in minced garlic and orzo, cooking for 1 to 2 minutes until orzo is lightly toasted.
04 - Pour in chicken broth while stirring to deglaze browned bits from 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 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 to taste.
07 - Serve warm, garnished with extra parsley and lemon slices.

# Pro Tips:

01 -
  • It comes together in one skillet, which means minimal cleanup and maximum sanity on a busy night.
  • The lemon keeps it bright and fresh instead of heavy, so you don't feel sluggish afterward.
  • Chicken stays tender, the orzo soaks up all that creamy sauce, and somehow it tastes like you spent way more time than you actually did.
02 -
  • Don't rush the cream into a rolling boil, or it can separate and turn grainy instead of silky; a gentle simmer is your friend.
  • Toast your orzo briefly before adding liquid, because it changes the texture and makes the pasta taste more substantial and slightly nutty.
03 -
  • Use fresh lemon juice, not bottled, because the difference in brightness is noticeable and worth the thirty seconds of effort.
  • If you find your sauce is too thin when the orzo finishes cooking, let it simmer uncovered for another minute or two, and it will naturally thicken as the starch from the pasta releases into the liquid.
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