This creamy Lemon Chicken Orzo Pasta is perfect for spring nights when you're craving something comforting that still feels bright and fresh. It comes together in one pan in just 30 minutes, so there's no need to turn on the oven.
This orzo pasta recipe gives you so much flavor with such little effort. The orzo cooks right in the same pan as the chicken, soaking up all the garlic, broth, and Parmesan for a cozy, creamy texture.
I made this on a night when I had no energy to deal with dishes or a long prep. It came together fast, and the balance of richness and lemony brightness made it feel like more than just another pasta dinner.
Ingredient and Substitution Info
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Chicken: Boneless, skinless chicken breasts keep things simple and cook quickly, but boneless thighs work great if you prefer dark meat. If you're using bone-in chicken, it's best to bake it separately and serve the orzo on the side.
- Lemon zest and juice: The zest is mixed with the seasonings to give the chicken a fresh citrus flavor right from the start. A splash of lemon juice at the end brightens the whole dish. Freshly squeezed juice is best because it adds a clean, vibrant finish that bottled juice can't match.
- Orzo: This small, rice-shaped pasta cooks right in the skillet and soaks up the creamy sauce for the perfect texture. Like my turkey orzo soup, you can substitute ditalini or another small pasta shape. Or even try white rice, though the texture will be slightly different.
- Heavy cream: You can use whole milk instead, but the sauce will be thinner and less creamy.
- Parmesan cheese: Pre-shredded cheese works if you need a shortcut, but freshly grated gives the best flavor and smoothest texture.
Keep It Simple 🍃
If you have leftover shredded chicken or a rotisserie chicken, you can skip the searing. Sprinkle the chicken with the spice mixture, then stir it in with the cream and Parmesan at the end.
Tips to Make the Best Lemon Chicken Orzo
Sear the Seasoned Chicken
- Cutting the chicken into bite-sized pieces helps it cook quickly and evenly.
- If the pan feels crowded, cook the chicken in batches so that it browns instead of steaming.
Cook the Orzo
- Toasting the orzo in the butter for a minute or two gives it a subtle nutty flavor that adds depth to the dish.
- Stir occasionally as it simmers so it doesn't stick to the bottom of the pan.
- Keep an eye on the liquid - you want most of it absorbed but not completely dry. If the orzo isn't quite tender when the liquid's almost gone, add a splash of broth or water and let it cook a minute or two longer.
Finish with Cream and Cheese
- Add the cream and Parmesan once the orzo is just about done.
- If the sauce looks too thick, a splash of broth or milk will loosen it up. If it feels too thin, let it sit off the heat for a few minutes to thicken as it rests.
- Don’t forget the lemon juice at the end. It brightens the whole dish and pulls all the flavors together.
Make Ahead⏳
This is one of those recipes that's best served right after cooking since the orzo will keep soaking up the sauce as it sits, making it thicker over time. To get a head start, you can dice and season the chicken, grate the Parmesan, and juice the lemon up to 12 hours in advance. Store them separately in the fridge so everything is ready to go when it's time to cook.
Make it Special✨
To make this dish a little more special (and sneak in some extra veggies), you can stir in about 1 to 1½ cups of chopped spinach, frozen peas, blanched asparagus, or sautéed bell peppers at the end with the cream. They'll warm through in just a couple of minutes.
Recommended Recipes
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Recipe
Lemon Chicken Orzo Pasta
Recipe by:Ingredients
- 1 pound (455 grams) boneless skinless chicken breasts
- 1 teaspoon (6 grams) kosher salt
- ½ teaspoon (1 grams) lemon zest
- ½ teaspoon (1 grams) dried thyme leaves or 1 ½ teaspoons fresh
- ½ teaspoon (1 grams) paprika
- ½ teaspoon (1.5 grams) garlic powder
- ¼ teaspoon (0.5 grams) black pepper
- 1 tablespoon (15 milliliters) olive oil
- 2 tablespoons (28 grams) butter
- 4 cloves (4 cloves) garlic minced (about 1 ½ tablespoons)
- 2 cups (400 grams) orzo pasta
- 3 cups (710 milliliters) low-sodium chicken broth
- ¾ cup (180 milliliters) heavy cream
- ¾ cup (75 grams) grated Parmesan cheese
- 2 teaspoons (10 milliliters) lemon juice plus more to taste
Instructions
- Cut the chicken into bite-sized pieces and place them in a medium bowl.1 pound boneless skinless chicken breasts
- Mix the lemon zest, salt, black pepper, thyme, paprika, and garlic powder in a small bowl. Sprinkle the seasoning mix over the chicken pieces and toss to coat each piece.1 teaspoon kosher salt, ½ teaspoon lemon zest, ½ teaspoon dried thyme leaves, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon black pepper
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken (cook in batches if needed) and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and cover loosely with foil.1 tablespoon olive oil
- Reduce heat to medium and add the butter to the same pan. Stir in garlic and cook for 30 seconds until fragrant. Add orzo and toast for 1-2 minutes, stirring frequently.2 tablespoons butter, 4 cloves garlic, 2 cups orzo pasta
- Pour in the chicken broth and bring to a simmer. Cook uncovered for 9-11 minutes, stirring occasionally until the orzo is al dente and most of the liquid is absorbed.3 cups low-sodium chicken broth
- Add the cooked chicken back into the pot, then add heavy cream and Parmesan, cooking for 2-3 minutes until the sauce thickens slightly.¾ cup heavy cream, ¾ cup grated Parmesan cheese
- Remove from heat and stir in the lemon juice. Taste and adjust the seasonings if needed.2 teaspoons lemon juice
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the orzo will continue to absorb liquid as it sits, so the texture will be thicker when reheated. Reheating:
Reheat gently on the stovetop or in the microwave. Add a splash of chicken broth, milk, or water before reheating to help loosen up the sauce and bring back some creaminess. Stir occasionally as it warms to heat it evenly. Ingredient Tips:
Freshly grated Parmesan melts more smoothly into the sauce than pre-shredded, but both will work.
If using rotisserie or leftover chicken, season it with the spice mixture before adding it in with the cream and cheese at the end.
Fresh lemon juice gives the dish its bright, clean flavor. It's worth squeezing it fresh if you can.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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