Creamy Lemon Chicken Orzo (Printable Version)

Tender chicken and creamy orzo enriched with lemon for a flavorful, easy-to-make dinner.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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 cloves garlic, minced
08 - 1 cup orzo pasta (about 7 oz)

→ Sauce & Flavor

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

# Step-by-Step Directions:

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, about 5 to 7 minutes. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Melt butter in the same skillet, then add chopped onion. Sauté until soft and translucent, approximately 3 minutes. Stir in minced garlic and orzo, cooking for 1 to 2 minutes until orzo is lightly toasted.
04 - Pour in chicken broth, stirring to deglaze and scrape up browned bits. 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, about 10 to 12 minutes.
06 - Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper to taste.
07 - Serve warm, garnished with additional parsley and lemon slices.

# Expert Advice:

01 -
  • One skillet means minimal cleanup, which honestly changes everything on a busy night.
  • The lemon keeps everything feeling fresh and light despite the cream, so you don't feel weighed down afterward.
  • Tender chicken and creamy orzo come together without any fussy technique or timing tricks.
02 -
  • Don't overcrowd the pan when searing the chicken or it steams instead of browning—work in batches if you need to, even though it feels like extra steps.
  • The magic moment is when you add the cream and it swirls into the broth; keep the heat gentle from there so the sauce stays silky and doesn't split.
03 -
  • If you're worried about the sauce breaking when you add the cream, temper it by adding a splash of the hot broth to the cream first, then pouring it in slowly while stirring.
  • Toast your orzo in a dry pan for thirty seconds before adding it to the butter—this extra step makes the pasta taste nuttier and more interesting.
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