A one pot chicken meal with bright Mediterranean flavors and ready in 30 minutes. This creamy orzo skillet is one of our favorite orzo recipes and I am sure it will be for your family too.
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Orzo has always held a special place in my heart—it’s the pasta I grew up eating, and now my kids adore it just as much as I do!
Heavy cream and parmesan cheese make this chicken beautifully creamy without the need to a canned soup or a jar of Alfredo, while the Italian seasoning adds just the right amount of flavor. Boneless chicken breasts work best for this recipe but you can also use other cuts. Serve it with salad, and you’ll have the best creamy chicken orzo meal ever!
Pro Tip:
If you already have cooked chicken on hand, like a rotisserie chicken or leftovers? You're one step ahead! Simply shred or chop it up and you can skip straight to step3.
Lemon Chicken Orzo Pasta
Ingredients
- 2 Tablespoons Italian Seasoning
- 1 teaspoon Oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoon olive oil divided
- 2 lbs chicken breasts cut into strips
- 1 Lemon zest and juiced
- 1 Tablespoon garlic minced
- 1 ⅓ cup orzo uncooked
- 2 ½ cup chicken broth
- ¾ cup heavy cream
- ¾ cup grated parmesan
- 1 cup peas thawed
- Top with chopped parsley and/or shaved parmesan
Instructions
- In a small bowl, add in the Italian seasoning, oregano, salt and pepper. Pat the chicken dry and rub the seasoning on the chicken strips covering both sides.
- Heat 1 tablespoon of olive oil over medium heat and add chicken. Turn the chicken as it cooks. Once fully cooked, meaning the inside is no longer pink, take chicken out of the skillet and set aside.
- Keep using the same skillet and add another tablespoon of olive oil, lemon zest and minced garlic. Sauté the lemon zest and garlic on medium-low heat for about 30 seconds to a minute, depending on how hot your skillet is from the chicken.
- Add in orzo and combine it with the seasonings in the pan. Scrape the pan to get all the flavors mixed. If the orzo starts to brown, decrease the heat.
- Pour in the chicken broth, give it a couple of stirs and bring it to a boil in the skillet.
- Add 1 to 2 tablespoons of fresh lemon juice, depending on your liking. Turn the heat down to low and allow it to simmer for about 10 minutes or until the liquid is almost gone and the orzo is al dente.
- Stir in the heavy cream and grated parmesan. Mix until combined.
- The chicken and peas can be added to the skillet. Cook until the orzo is tender and the chicken is fully cooked with an internal temperature of 165°F. If the orzo starts to stick to the bottom of the pan, you can add additional chicken broth or water to ensure it cooks until tender.
Notes
- The chicken breasts are cut into strips to make it easy and quick to cook in your skillet.
- You can also chop up the chicken for smaller bites.
The cook time of the chicken may vary due to the size and thickness of the chicken. - This recipe is versatile and also works with chicken thighs.
- This one pan recipe can also be made using grilled or precooked chicken, such as rotisserie chicken or leftover chicken. If you are using precooked chicken, chop or shred it up and proceed to the step where the olive oil, garlic and lemon zest are added.
- One lemon is needed for the recipe, but you may want to have extra on hand if you want a stronger lemon flavor.
Nutrition
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How to Make Lemon Chicken Orzo
Prepare the ingredients: I love using chicken breasts in this recipe but you are welcome to use chicken thighs. Peas and spinach are my favorite but feel free to add broccoli or any vegetables you like.
Let's get that chicken seasoned to perfection. In a small bowl, mix together the Italian seasoning, oregano, salt, and pepper. Pat your chicken strips dry with a paper towel (this helps get a nice sear!) and then rub that seasoning blend all over both sides. Don't be shy!
A quick note: I'm cutting the chicken into strips for a quick cook time, but feel free to chop them into bite-sized pieces if you prefer.
Heat one tablespoon of olive oil in a large skillet over medium heat. Once it's shimmering, add your seasoned chicken. Let it cook, turning occasionally, until it's golden brown and cooked through (the inside should no longer be pink). This will likely take a few minutes, depending on the thickness of your chicken. Once cooked, remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add 1 tablespoon olive oil and sauté the aromatics (lemon zest, and minced garlic) for 30 seconds until fragrant. Add the orzo, stirring to coat in the oil and toast slightly
Pour in the chicken broth and give everything a good stir. Bring it to a boil, then add 1 to 2 tablespoons of fresh lemon juice – you're the boss of the lemon flavor here! Turn the heat down to low, cover the skillet, and let it simmer for about 10 minutes. You're looking for the orzo to be al dente (mostly cooked, with a slight bite) and most of the liquid to be absorbed.
Uncover the skillet and stir in the heavy cream and grated parmesan. Keep stirring until everything is melted and beautifully combined into a luscious sauce.
Add the cooked chicken and the thawed peas back into the skillet. Continue to cook for a few more minutes, until the orzo is perfectly tender and the chicken is heated through.
How to Store and Reheat
Store leftover in an airtight container for 3-4 days. To reheat, warm in a skillet with a splash of broth or in the microwave.
Can I use gluten-free orzo?
Absolutely! Gluten-free orzo works well as a substitute. Just note that it usually cooks a bit quicker than regular orzo, so be sure to watch it closely. The texture may also be a little different, but it should still turn out great.
What can I use instead of heavy cream?
For a similar creamy texture, half-and-half is a great choice. Greek yogurt adds a nice tang, while full-fat coconut cream is perfect for a dairy-free alternative. Just keep in mind that any swap will slightly change the flavor and texture of the dish.
Serving suggestions
This dish is already a complete meal with protein, carbs, and veggies, but this Garlic Bread or Focaccia is perfect to soak up the creamy lemon sauce. A simple green salad adds freshness or maybe a Mint Mojito Mocktail for a refreshing non-alcoholic option.
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