Some evenings, I come home from work with barely enough brainpower to think about dinner. That’s usually when this creamy lemon chicken orzo comes into play. I remember one night, distracted by an endless to-do list and a phone that wouldn’t stop buzzing, I started this recipe almost on autopilot. The smell of garlic and lemon lifting through the kitchen was like a gentle reminder to slow down, even if only for a little while. The chicken browned just right, though I admit I might have let it sit in the pan a bit too long, but honestly, it added a little extra crispiness that I wasn’t mad about. By the time the orzo was tender and swimming in that creamy, zesty sauce, I was ready to sit down and savor something truly comforting. It’s not fancy, but it’s the kind of meal that somehow feels like a warm hug after a long day.

Why You’ll Love It:
– It’s a one-pan wonder that means fewer dishes but plenty of flavor.
– The lemony tang cuts through the richness, keeping it fresh and bright.
– It’s quick enough for weeknights, though it might not impress if you want something super fancy.
– Creamy without being heavy, striking a nice balance between indulgent and approachable.
– The mild kick from crushed red pepper flakes adds just a hint of warmth, nothing overwhelming.

If you’re feeling unsure about cooking with orzo or juggling multiple steps, this recipe is forgiving enough to let you take your time without falling apart. And if you happen to forget the parsley garnish or add a little extra cheese, it’s still going to taste like a winner.

One Skillet Creamy Lemon Chicken Orzo

Print Recipe

A quick and easy one skillet meal featuring tender chicken breasts cooked with orzo pasta in a creamy, tangy lemon sauce. Perfect for a comforting weeknight dinner.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup orzo pasta
2 1/2 cups low sodium chicken broth
1/2 cup heavy cream
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1 teaspoon lemon zest
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with kosher salt and black pepper.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the orzo pasta to the skillet and stir to coat with the oil and onion mixture.
Pour in the chicken broth, heavy cream, lemon juice, lemon zest, dried oregano, and crushed red pepper flakes. Stir to combine.
Bring the mixture to a simmer, then reduce heat to medium-low and cover the skillet.
Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken to the skillet and stir in the grated Parmesan cheese.
Cook for an additional 2 minutes until the chicken is heated through and the sauce is creamy.
Remove from heat and sprinkle with chopped fresh parsley before serving.

Kitchen Notes:
I usually use a sturdy skillet that holds heat well—it helps get that nice sear on the chicken and keeps the orzo cooking evenly. Serving this with a simple green salad or roasted veggies rounds out the meal perfectly, especially if you want to sneak in some extra greens. Sometimes I swap the chicken for turkey breast chunks or even firm tofu when I’m feeling experimental, though the texture changes quite a bit. If you want it a little zestier, adding some lemon zest on top right before serving gives a fresh punch. And for a creamier twist, a splash more heavy cream or a dollop of sour cream stirred in at the end can’t hurt—though it does change the feel a bit.

FAQ:
Q: Can I use a different pasta?
A: Orzo works best here for that creamy, risotto-like texture, but small pasta shapes might work if you adjust cooking time.

Q: How do I keep the chicken tender?
A: Don’t overcook it at the start; it finishes cooking with the orzo, so a quick sear is all you need before setting it aside.

Q: Can I make this ahead?
A: You can prepare everything up to adding the chicken and cheese, then combine and warm it gently when ready.

Q: Is there a vegetarian version?
A: Swapping chicken broth for vegetable broth and omitting chicken works, but the dish will be less hearty.

If you’re craving a straightforward, creamy, and tangy dinner that doesn’t demand too much, this one skillet lemon chicken orzo is calling your name. Give it a try and enjoy the comfort it brings on those busy nights.