Creamy Lemon Chicken Orzo (Print View)

Tender chicken and creamy orzo combine with lemon zest and herbs for a bright, satisfying main dish.

# Components:

→ Chicken

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

→ 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 (about 1.75 oz)
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon slices, for garnish

# Directions:

01 - Season the chicken pieces evenly with salt and freshly ground black pepper.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add the chicken and cook until golden and cooked through, 5 to 7 minutes. Remove chicken and set aside.
03 - Reduce heat to medium in the same skillet. Melt butter, add onion, and sauté until soft and translucent, about 3 minutes. Stir in garlic and orzo, cooking for 1 to 2 minutes to lightly toast the orzo.
04 - Pour in chicken broth, scraping the skillet to retrieve browned bits. Stir in heavy cream, lemon zest, lemon juice, dried thyme, and optional crushed red pepper flakes. Bring to a gentle simmer.
05 - Return the cooked chicken to the skillet. Cook uncovered, stirring occasionally, until orzo is tender and sauce has thickened, 10 to 12 minutes.
06 - Stir in grated Parmesan cheese and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with additional parsley and lemon slices.

# Expert Advice:

01 -
  • One pan means one pot to wash, which honestly feels like a small victory on a busy night.
  • The lemon keeps everything bright and fresh, so it doesn't feel heavy even with the cream.
  • It looks fancy enough to serve to guests but requires no special skills or stress.
02 -
  • Don't skip the step of toasting the orzo—it makes a real difference in the texture and keeps the pasta from becoming mushy or starchy-tasting.
  • Add the cream after the broth so it doesn't curdle, and keep the heat gentle once you add it—a rolling boil can cause it to split.
  • Fresh lemon juice is non-negotiable here; bottled just doesn't have the same brightness and will leave the dish feeling flat.
03 -
  • If your sauce seems too thin when the orzo is done, you can let it simmer uncovered for another minute or two—the pasta continues to absorb liquid and the sauce will thicken naturally.
  • Taste the orzo a minute or two before you think it's done; it should be tender but still have just a hint of resistance, not soft all the way through.
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