This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. View our Privacy Policy.
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 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.
- Yellow Onion
- Salted 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
- Shredded 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
A heavy Cast Iron Skillet is the key to even cooking.
How to Make Lemon Chicken Orzo in One Skillet
- Preheat oven to 375°F.
- Mix the salt, black pepper, paprika, and oregano in a small bowl then rub to coat the chicken.
- 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.
- Turn the heat to medium and melt the butter, then add the onion and garlic, cooking until the onions are translucent, about 3 minutes.
- Add orzo to the skillet and cook for 1 minutes to toast the orzo.
- Pour wine into the pan and use a wooden spoon to scrape up the bits that are stuck to the bottom of the pan.
- Stir in the chicken broth, half and half, and Parmesan cheese. Stir in 2 tablespoons of lemon juice. Nestle the seared chicken into the orzo and sauce. Lay lemon slices on top.
- Bake in the oven for 25-30 minutes, or until the chicken has reached an internal temperature of 165°F.
- Sprinkle with chopped parsley before serving.
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
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.
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.
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!
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.
Lemon Chicken Orzo
Ingredients
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground oregano
- 2 Tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 1 small yellow onion chopped (about ¾ cup chopped)
- 2 Tablespoons salted butter
- 4 large garlic cloves minced (or 4 teaspoons jarred 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 shredded Parmesan cheese
- 2 tablespoons parsley
Instructions
- Preheat oven to 375°F.
- Mix the salt, black pepper, paprika, and oregano in a small bowl then rub to coat the chicken.
- 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.
- Turn the heat to medium and melt the butter, then add the onion and garlic, cooking until the onions are translucent, about 3 minutes.
- Add orzo to the skillet and cook for 1 minutes to toast the orzo.
- Pour wine into the pan and use a wooden spoon to scrape up the bits that are stuck to the bottom of the pan.
- Stir in the chicken broth, half and half, and Parmesan cheese. Stir in 2 tablespoons of lemon juice. Nestle the seared chicken into the orzo and sauce. Lay lemon slices on top.
- Bake in the oven for 25-30 minutes, or until the chicken has reached an internal temperature of 165°F.
- Sprinkle with chopped parsley before serving.
Video
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
Teri
Thursday 7th of September 2023
Delicious and easy to make. I added fresh sliced mushrooms and asparagus tips to have a one-dish meal with a salad and a glass of wine. I learned from a son/chef to put my liquids on medium when adding cream or milk and start with broth, water, wine, or any acidic juices first and allow them to simmer together for a bit and then lower the temperature a little. Then add room temperature milk, creams, and cheeses slowly and mix gently to the hot liquid to prevent separating and curdling. It works every time.
Michael
Tuesday 22nd of August 2023
Searing the chicken for even 3 minutes on each side (if you’re using boneless skinless breasts) will almost cook the the chicken fully, so putting it into a 375° oven for 25 minutes will greatly overcook it. I cooked the orzo for 20 minutes in the over and then added the chicken for the last five minutes to get it to 165° without overcooking.
Larissa
Thursday 22nd of June 2023
This was a great and easy to follow recipe. I didn’t have half and half so I made a mixture using equal parts whole milk and Greek yogurt and it turned out fantastic! I added plenty of parsley and lemon zest at the end and also added in some sun dried tomatoes. This was a big hit in my house and it was so easy to make in a big Dutch oven!
Alicia
Sunday 12th of February 2023
When I added my liquids, the lemon juice seemed to curdle the half and half on impact. Is this normal or should I have done something differently?
Diane
Wednesday 19th of March 2025
@Emily, I tried this (lemon juice first) and it worked well. Thanks for the tip!
Kirsten
Saturday 26th of August 2023
@Amber Schumacher, Lemon is an acid and it will always curdle milk. What I always do is let the lemons and milk sit until they hit room temperature. You can also temper your cream/milk in hot water or add an emulsifying stabilizer such as flour. Make sure you whisk continually when adding acids and dairy together! :) Hopefully this helps!
Amber Schumacher
Thursday 10th of August 2023
@Alicia, same problem. I’m really hoping it bakes out. I typically remember to dilute the half and half or cream first with other liquid but in my haste I didn’t… and was immediately horrified. In the oven now. Fingers crossed
Emily
Tuesday 14th of February 2023
@Alicia, I did not have this issue, but you could try adding the lemon juice first and then stirring. Then add the half and half while stirring some more.
Lauren
Monday 19th of September 2022
I cannot express just how delicious this recipe is. It has all the best flavors (creamy, savory, tangy, garlicky). I made this for a dinner party and it impressed greatly. This recipe will be on heavy rotation!