This Lemon Chicken Orzo is creamy, bright, and full of comforting flavour. And, it’s all made in just one pan. The chicken sears until golden, the orzo simmers in a buttery, garlicky base with lemon peels for a hint of citrus, and a splash of wine and chicken stocks keep it light. Then, cream and parmesan bring it all together into a silky sauce, finished with a squeeze of lemon juice for freshness. This one pan chicken recipe is quick enough for weeknights, but feels special enough to make when you want something a little extra.
If you’ve tried my other one pan chicken recipes like my Sheet Pan Chicken with Roasted Tomatoes & Feta or my Sheet Pan Chicken and Potatoes and found yourself going back for seconds, you’re probably going to love this one too. The orzo soaks up all that buttery, lemony sauce, the chicken stays juicy, and the parmesan makes it just cheesy enough. It tastes like you put in way more effort than you did. My favorite kind of dinner!
😍 Why You’ll Love Lemon Chicken Orzo
One-pan magic: everything cooks in the same pan, so clean-up is minimal.
Easy prep: like all of my one pan chicken recipes, this one comes together quickly with simple, everyday ingredients.
Bright and creamy: the fresh lemon balances the richness of the cream and parmesan for a sauce that’s both comforting and fresh.
Crowd-pleasing: this lemon orzo chicken has a flavour profile that appeals to both adults and kids. It’s zesty, creamy, and savoury all at once.
🍋 Ingredients To Make Lemon Chicken Orzo
For the chicken, you’ll need:
Chicken breasts: cubed into bite-sized pieces for quick, even cooking. Lean, juicy, and perfect for soaking up the seasonings.
Olive oil: helps the chicken brown while locking in moisture.
Salt and pepper: essential for enhancing all the flavours in this lemon chicken orzo recipe.
Garlic powder: brings a mellow, savoury garlic note without overpowering the dish.
Onion powder: adds a subtle sweetness and depth.
Basil (dried): offers gentle sweetness and that classic herb aroma.
Oregano (dried): gives the dish a warm, earthy backbone.
Thyme (dried): adds a light, floral layer that pairs perfectly with lemon.
Smoked paprika: lends a hint of smokiness and a touch of colour.
For the cream sauce, you’ll need:
Butter: rich and silky, used to sauté aromatics and finish the sauce with a glossy texture.
Shallot: finely chopped for a delicate, slightly sweet onion flavour.
Garlic cloves: minced fresh for a sharper, more pronounced garlic flavour.
Lemon peels: infuse the orzo with bright citrusy fragrance as it cooks.
Lemon juice: fresh-squeezed to balance the richness with acidity.
White wine: chardonnay works well, adding complexity and depth to the sauce.
Chicken stock: the base that brings the orzo to life.
Heavy cream: creates a luxuriously creamy sauce that clings to every bite.
Parmesan cheese: finely grated for salty, nutty richness.
Fresh basil (optional): adds freshness and a pop of colour before serving.
✔️ How To Make This Lemon Chicken Orzo Recipe
To make this lemon chicken orzo, begin by cutting the chicken breasts into bite-sized cubes. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, basil, oregano, thyme, and smoked paprika. Place the chicken in a medium bowl, drizzle with olive oil, and toss to coat. Then, sprinkle the seasoning blend over the top and toss again until the chicken is evenly covered.
Next, heat 1 teaspoon of cooking oil in a large frying pan over medium-high heat. Once hot, add the chicken and cook for a few minutes on each side until golden brown. It’s fine if the chicken isn’t fully cooked yet because it will finish in the sauce later. Transfer the chicken to a plate, loosely tent with foil, and set aside.
🤝 Sammy’s Tip for Lemon Chicken Orzo
- Frequently stir the orzo to ensure it doesn’t stick to the bottom of the pan.
In the same pan, reduce the heat to medium and melt two tablespoons of butter. Add the shallot, garlic, and lemon peels, cooking for about two minutes until fragrant. Stir in the uncooked orzo and toast for one minute, letting it soak up the butter and aromatics.
Pour in the white wine and simmer for 2-3 minutes until reduced by half, scraping up any browned bits from the bottom of the pan. Then, add ½ cup of chicken stock and bring to a gentle simmer. When most of the liquid has been absorbed, add another ½ cup of stock. Repeat the process until all the stock is used and the orzo is tender.
Remove the lemon peels and discard them. Pour in the heavy cream and sprinkle in the parmesan cheese. Let the sauce simmer for about three minutes, stirring often, until slightly thickened. Taste and adjust the seasoning, especially if you used unsalted stock.
Return the chicken to the pan along with the final tablespoon of butter. Drizzle in the fresh lemon juice and toss everything together until the chicken is fully coated in the creamy lemon sauce.
Garnish your lemon chicken orzo with fresh basil if desired, then serve immediately!
🗒️ Variations
Add greens: stir in a few handfuls of baby spinach, kale, or arugula during the last couple of minutes for extra colour and nutrients.
Seafood swap: replace the chicken with shrimp or scallops for quick seafood version.
🗒️ Substitutions
Skip the alcohol: replace the white wine with extra chicken stock.
Make it gluten-free: use gluten-free orzo or another small-shaped gluten-free pasta.
🤔 FAQ’S
Is orzo pasta or rice?
Orzo is a small, rice-shaped pasta made from wheat. It cooks quickly, making it ideal for one pan chicken recipes like this.
Do I have to use wine?
Not at all. While white wine adds complexity, you can skip it and replace it with extra chicken stock.
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs also work great in this lemon orzo chicken.
Can I make this dairy free?
Definitely. Swap the butter for a plant-based version, use a dairy-free parmesan, and replace the heavy cream with unsweetened oat or almond milk. The result may be a bit lighter, but still delicious.
Can I make this lemon chicken orzo gluten-free?
Yes, swap the orzo for a gluten-free pasta variety. Just keep in mind the cooking time may vary slightly.
🍴 Leftovers? Lucky you.
If you happen to have leftovers of this lemon chicken orzo recipe, let them cool completely before storing in an airtight container. Refrigerate for up to 3 days. To reheat, add a splash of chicken stock or water to loosen the sauce and warm in a skillet over medium heat until heated through
👩🏻🍳 Hungry For More?
If you loved this Lemon Chicken Orzo recipe, check out a few of my other one pan chicken recipes and lemon-focused recipes you may also enjoy:
- Sheet Pan Chicken & Potatoes
- Sheet Pan Rosemary Chicken & Potatoes
- Sheet Pan Chicken with Roasted Tomatoes & Feta
- Salmon Pasta with Lemon Cream Sauce
- Lemon Herb Pasta Salad
- Lemon Dill Salmon
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this lemon orzo chicken (or any recipe of mine) don’t forget to leave a review.
Lemon Chicken Orzo
Equipment
- 1 Large frying pan
Ingredients
Chicken
- 2 chicken breasts, cubed into bite sized pieces
- 1 tsp olive oil, added to the cubed chicken
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp smoked paprika
Orzo Cream Sauce
- 1 cup orzo pasta, uncooked
- 3 tbsp butter, save 1 tbsp to use at the end
- 1 small shallot, chopped fine
- 3 garlic cloves, chopped fine
- 2 lemon peels, about 1 inch in length
- 1/2 lemon, juiced, about 2 tbsp
- 1/2 cup white wine, chardonnay
- 2 cups chicken stock, salted
- 1/3 cup heavy cream
- 1/3 cup parmesan cheese, finely grated
- fresh parsley, to garnish, if desired
Instructions
- Begin by preparing your chicken by cutting into cubes.Combine the spices in a small bowl and mix to combine.Add the chicken to a medium sized mixing bowl, add the olive oil and toss to combine.Next, add the seasonings and toss again until evenly coated.
- To a large frying pan, set to medium/high heat, add 1 tsp of cooking oil.Next, add the chicken and fry on all sides until just cooked through. Be sure not to overcook the chicken.Remove the chicken from the pan, loosely tent with foil and sent aside while you prepare the orzo.
- To the same pan set to medium heat, add 2 tbsp butter. Once melted add the shallot, garlic and lemon peels and cook for about 2 minutes, or until fragrant.
- Add the uncooked orzo to the pan and allow to toast for about a minute.
- Add the wine and let simmer for 2-3 minutes, or until reduced by half, scrapping any bits from the bottom of the pan.
- Add 1/2 cup of stock to the pan, and bring to a light simmer.Once the liquid is nearly absorbed, add another 1/2 cup of broth and repeat the process until all the stock is used and the orzo is cooked through.Remove the lemon peels and discard.Sammy's tip: frequently stir the orzo to ensure it doesn't stick to the bottom of the pan.
- Add the heavy cream and parmesan cheese and bring to a simmer until thickened. About 2 minutes.Sammy's tip: taste here to see if you need to add salt – depending if you used a salted broth or not will determine if you need to add 1/4-1/2 tsp of salt.
- Add the chicken to the pan along with the last tbsp of butter and lemon juice and mix to combine.
- Garnish with fresh parsley if desired.
- Enjoy right away.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved how quickly this came together. Perfect for a busy weeknight!
Omg the flavors are out of this world!! Thank you Sammy!!
I enjoyed the simplicity of a one pan meal. This combination of flavors is spot on. I like anything lemon and flavoring with a slice of the peel is brilliant. I kept testing the orzo for doneness, but that was easy. This is definitely going into my regular rotation!
This was absolutely delicious!!! I added some fresh spinach!! Def making again!
Yum! I made this tonight and the whole family loved it, thanks for this great recipe. 🙂
So delicious and quick for a weeknight! Dished some up for the toddlers before adding the lemon juice at the end for the adults. The four of us finished the whole pan. We’ll definitely be making this again soon!
Yum! Such an easy meal to throw together with things you probably already have!! There’s something about lemon and cream!! Love your recipes!!