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A white decorative platter filled with lemon chicken orzo is garnished with fresh basil. A spoon rests on the platter, while lemon wedges, basil leaves, shallots, and a red-striped towel are arranged nearby on a gray surface.
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5 from 7 votes

Lemon Chicken Orzo

This one-pan recipe features chicken breasts and orzo cooked together with lemon, garlic, and a splash of cream to tie it all together. It's delicious, creamy, and perfect for a weeknight meal that's ready in under 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: Lemon Chicken Orzo, Lemon Chicken Orzo Recipe, Lemon Orzo Chicken, one pan chicken recipes
Servings: 4 servings
Author: Sammy Montgoms

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

Calories: 377kcal | Carbohydrates: 9g | Protein: 31g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 659mg | Potassium: 650mg | Fiber: 1g | Sugar: 4g | Vitamin A: 729IU | Vitamin C: 14mg | Calcium: 145mg | Iron: 1mg
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