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Lemon Chicken Orzo

This Lemon Chicken Orzo recipe is an easy one-pot dinner that is a family favorite! Tender chicken is nestled into creamy lemon-Parmesan orzo and topped lemon slices. It is a comforting meal that is so simple to prepare!

This is also a great dish to make with leftover Air Fried Chicken Cutlets. If you would like to serve with a veggie side, try my green beans almondine for a pop of color.

Lemon chicken orzo in a skillet

Lemon Chicken Orzo Ingredients

To make this lemon chicken recipe, you will need the following ingredients (go to the recipe below for exact quantities and instructions):

  • boneless skinless chicken breasts: Boneless chicken thighs can also be used. Bone-in chicken has a longer cook time so I do not recommend it for this recipe.
  • onion
  • butter
  • garlic cloves: ¾ teaspoon garlic powder can be substituted for the freshly minced garlic.
  • orzo: Orzo is a short pasta that looks a lot like rice! Arborio can be substituted but your dish will be a little chewier than if you made it with orzo.
  • white wine: If you do not have white wine or do not wish to use it, simply increase the chicken broth to 2 1/3 cups.
  • chicken broth
  • half and half
  • kosher salt
  • black pepper
  • paprika
  • ground oregano
  • olive oil
  • lemons
  • Parmesan cheese: The Parmesan cheese rises to the top of the orzo adding a little bit of texture to the dish. It also adds a little bit of a nutty flavor. Asiago or Romano cheese can also be used.
  • fresh parsley
Lemon chicken orzo ingredients

How to Make Lemon Chicken Orzo in One Skillet

  1. Preheat oven to 375°F.
  2. Mix the salt, black pepper, paprika, and oregano in a small bowl then rub to coat the chicken.
  3. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and sear both sides, 3-4 minutes each side. Remove the chicken and rest on a plate.
  4. Turn the heat to medium and melt the butter, then add the onion and garlic, cooking until the onions are translucent, about 3 minutes.
  5. Add orzo to the skillet and cook for 1 minutes to toast the orzo.
  6. Pour wine into the pan and use a wooden spoon to scrape up the bits that are stuck to the bottom of the pan.
  7. Stir in the chicken broth, half and half, 2 tablespoons of lemon juice, and Parmesan cheese. Nestle the seared chicken into the orzo and sauce.
  8. Bake in the oven for 45-55 minutes, or until the chicken has reached an internal temperature of 165°F.
  9. Sprinkle with chopped parsley before serving.
How to make lemon orzo chicken in one pan

Storage Instructions

Leftover Chicken Orzo can be kept in the refrigerator for up to 5 days. I do not recommend freezing this dish as the orzo will become very mushy.

FAQs

What if I do not have an oven-safe skillet?

If you do not have an oven-safe skillet then you can use a Dutch oven. Alternatively, after step 6 of deglazing the pan you can transfer the ingredients to a casserole dish and bake in the oven.

Can I make Creamy Chicken Orzo in the slow cooker?

Yes, chicken orzo can be made in the slow cooker. Place all of the ingredients except for the orzo, 2 tablespoons Parmesan cheese, and parsley in a slow cooker and cook on high for 3 hours. Add the orzo and cook an additional hour, then stir in the remaining Parmesan cheese and parsley before serving. For added flavor, sear the chicken before putting it in the slow cooker.

Can I add vegetables to this dish?

Add vegetables to your chicken orzo for a simple one-pot meal! A cup of mushrooms or asparagus, or 2 cups of spinach or kale are great additions!

Lemon chicken breast sliced on top of creamy orzo

Serving Suggestions

You have everything you need for a hearty meal right in one pan. But if you want to serve a larger crowd or create a multi-course meal, here are some side dishes to consider serving with creamy orzo chicken.

  • Green Beans with Almonds – this bright green side dish will add a nice pop of color and the toasted almond flavor pairs wonderfully with the lemony orzo.
  • Homemade Coleslaw – another colorful addition to your plate, coleslaw is always a good choice to eat with chicken.
  • Green Pea Salad – this cold side dish offers a nice contrast to the warm chicken dish.
  • Strawberry Salad – this salad is so refreshing and is perfect for serving in summer.
  • Fruit Salad – add a little sweetness to your plate with this amazing fruit salad with honey lime dressing.
One skillet Lemon Chicken Orzo recipe
Lemon Chicken Orzo

Lemon Chicken Orzo

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

This Lemon Chicken Orzo recipe is an easy one-pot dinner that is a family favorite! Tender chicken is nestled into creamy lemon-Parmesan orzo and topped lemon slices. It is a comforting meal that is so simple to prepare!

Ingredients

  • 2 Tablespoons olive oil
  • 1 pound boneless skinless chicken breasts
  • 1 small onion chopped (about ¾ cup chopped)
  • 2 Tablespoons butter
  • 4 large garlic cloves, minced (4 teaspoons minced garlic)
  • 2 cups orzo
  • 1/3 cup white wine
  • 2 cups chicken broth
  • 2 cups half and half
  • 2 lemons (1 juiced and 1 sliced)
  • ½ cup Parmesan cheese
  • 2 tablespoons parsley

Instructions

  1. Preheat oven to 375°F.Mix the salt, black pepper, paprika, and oregano in a small bowl then rub to coat the chicken.
  2. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and sear both sides, 3-4 minutes each side. Remove the chicken and rest on a plate.
  3. Turn the heat to medium and melt the butter, then add the onion and garlic, cooking until the onions are translucent, about 3 minutes.
  4. Add orzo to the skillet and cook for 1 minutes to toast the orzo.
  5. Pour wine into the pan and use a wooden spoon to scrape up the bits that are stuck to the bottom of the pan.
  6. Stir in the chicken broth, half and half, 2 tablespoons of lemon juice, and Parmesan cheese. Nestle the seared chicken into the orzo and sauce.
  7. Bake in the oven for 45-55 minutes, or until the chicken has reached an internal temperature of 165°F.
  8. Sprinkle with chopped parsley before serving.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 704Total Fat: 34gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 167mgSodium: 898mgCarbohydrates: 47gFiber: 3gSugar: 9gProtein: 50g

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