Creamy Lemon Chicken Orzo (Print Version)

One-pan meal featuring tender chicken, creamy orzo, and fresh lemon flavors for easy weeknight meals.

# 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 (about 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

# Steps to Follow:

01 - Sprinkle 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 fully cooked, 5 to 7 minutes. Remove chicken to a plate.
03 - Reduce heat to medium. Melt butter in the same skillet, then add finely chopped onion. Cook until soft and translucent, about 3 minutes. Stir in minced garlic and orzo; cook 1 to 2 minutes until orzo is lightly toasted.
04 - Pour in chicken broth, stirring to deglaze and lift 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 thickens to creamy consistency, approximately 10 to 12 minutes.
06 - Stir in grated Parmesan cheese and chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Serve warm, garnished with extra parsley and lemon slices for brightness.

# Additional Tips::

01 -
  • It comes together in one pan while you're still managing to feel like you're not rushing dinner.
  • The lemon keeps everything light even though the cream makes it feel indulgent, so you get both feelings at once.
  • Somehow it tastes like you spent way more time on it than you actually did.
02 -
  • Don't let the sauce come to a rolling boil once the cream is in—it can break and separate, so keep it at a gentle simmer where little bubbles are just barely breaking the surface.
  • The orzo will keep absorbing liquid even after you take it off the heat, so if it looks a touch too loose when you're done cooking, that's actually perfect.
03 -
  • Zest your lemon before you cut it in half for juice—it's easier and you won't lose any precious zest to your fingers.
  • If your cream sauce ever looks broken or separated, remove it from heat, add a splash of cold broth, and whisk gently until it comes back together.
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