Description
Creamy Lemon Chicken Orzo is a rich and tangy one-skillet comfort food recipe that combines juicy chicken, velvety lemon cream sauce, and tender orzo pasta. It’s the perfect quick dinner that feels gourmet but takes less than 40 minutes to make. This dish is incredibly easy to customize with herbs, veggies, or dairy-free options.
Ingredients
Main Ingredients:
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1 lb boneless, skinless chicken breasts or thighs (sliced)
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1 cup dry orzo pasta
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1 ½ cups chicken broth (low sodium preferred)
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¾ cup heavy cream or half-and-half
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1 lemon (zest and juice)
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2 cloves garlic (minced)
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1 small onion (finely chopped)
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1 tbsp olive oil or butter
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Salt and pepper to taste
Optional Add-Ins:
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½ cup grated parmesan cheese (for extra richness)
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1 cup baby spinach or chopped broccoli florets
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Red pepper flakes (to taste)
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Fresh basil or parsley (for garnish)
Instructions
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Season and Sear the Chicken:
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Pat chicken dry with a paper towel.
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Season both sides with salt and pepper.
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Heat 1 tbsp of olive oil or butter in a large skillet over medium-high heat.
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Sear the chicken for 4–5 minutes per side until golden brown and fully cooked (internal temp 165°F).
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Transfer to a plate and set aside.
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Sauté the Aromatics:
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In the same skillet, reduce heat to medium.
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Add chopped onion and cook for 2–3 minutes until softened.
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Stir in minced garlic and cook for another 30 seconds until fragrant.
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Toast the Orzo:
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Add dry orzo pasta to the skillet.
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Stir frequently for 1–2 minutes until lightly toasted. This step builds a nutty base flavor.
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Deglaze and Simmer:
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Pour in chicken broth and scrape the bottom of the pan to release any brown bits.
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Add lemon zest and juice, stir well.
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Let orzo simmer uncovered for 6–7 minutes, stirring occasionally to prevent sticking.
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Add Cream and Chicken:
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Lower heat and pour in the heavy cream (or half-and-half).
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Return the seared chicken to the skillet along with any juices from the plate.
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Optional: Add parmesan cheese for extra richness.
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Simmer Until Tender:
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Cover and let the dish simmer gently for 5 more minutes, or until orzo is tender and sauce has thickened.
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Stir in spinach or broccoli now if using, and let it wilt in the residual heat.
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Garnish and Serve:
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Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
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Sprinkle fresh parsley or basil on top.
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Serve hot with an extra lemon wedge on the side.
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Notes
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For Dairy-Free Version: Use coconut milk or oat cream instead of heavy cream.
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Make it Vegetarian: Swap chicken for sautéed mushrooms, chickpeas, or tofu and use vegetable broth.
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Don’t Overcook Orzo: It continues to absorb liquid off-heat. Stop cooking when it’s just al dente.
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Storage Tip: Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of broth or cream when reheating to restore texture.
- Prep Time: 10 min
- Cook Time: 25 min