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Lemon chicken orzo is one of my favorite easy chicken dinners, mostly because it cooks in one skillet and is just so creamy and delicious. My secret to making this dish full of flavor is adding some lemon slices while the orzo cooks. The orzo gets creamy and lemony right in the skillet. You’ll need a cutting board to chop the onion and lemons, but otherwise everything is done in one pot, which is my kind of weeknight meal.
I have been making this recipe on repeat for several months now, testing and retesting. We absolutely love it. The slices of lemon impart such vibrant lemon flavor that they really give you a nice citrus zing in the creamy orzo.
This is a one-skillet dinner, so the orzo cooks right in the broth and wine instead of in a separate pot. It picks up the browned bits from the chicken along with all the lemon and garlic. I use a Vidalia onion because it cooks down with a great, mild flavor, and I deglaze with a splash of dry white wine before the broth goes in.
I doubled the lemon flavor by using juice and lemon slices. They simmer with the orzo, then I stir in zest at the end with the cream, so this creamy lemon chicken orzo stays bright instead of cooking the flavor away. It’s a quick weeknight dinner that tastes like it took a lot more effort than it did.
Testing results for lemon chicken orzo
- Toasting the orzo before the liquid. Giving the orzo a minute or two in the butter adds a light, nutty flavor.
- Fresh lemon versus bottled. Fresh juice and zest ALWAYS. Bottled juice falls flat by comparison and is generally just yucky anyway.
- Let it rest to thicken. The orzo keeps drinking up the sauce as it sits, so a few extra minutes off the heat firms a loose, saucy pan right up.
I hope you make this recipe. I think you’ll love it!
P.S. This is really a one-pot meal, but if you feel like you need to add something, I’d suggest a Green Salad or maybe an easy vegetable like Roasted Green Beans. And of course, you can never go wrong with adding a yummy dessert. I like this Almond Olive Oil Cake because it’s a bit more neutral after all the lemony goodness. And it’s also just one of my very favorite desserts.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Chicken breasts. I use boneless, skinless breasts and cook them whole, then slice. You can also cut them into even chunks before cooking if you want them to brown faster.
Vidalia onion. A sweet onion cooks down mild and a little sugary, which balances the lemon. If you want a deeper, jammy flavor, cook the onion longer before adding the garlic. Here is how to caramelize onions if you have a few extra minutes.
Orzo. One cup of dry orzo soaks up the broth and wine, turning the liquid into a sauce.
Dry white wine. A dry white like Sauvignon Blanc or Riesling deglazes the pan and adds a little acidity. See the FAQ below if you would rather cook without wine.
Lemon. You need three lemons total. Juice and zest from one go into the dish, and two more get sliced and simmered with the orzo for flavor, then pulled out before serving.
Heavy cream. Heavy cream gives the sauce its body and keeps it smooth. Lighter dairy, like milk or half-and-half, can curdle against the acidity from the lemon, so cream is the safer choice.
Parmesan cheese. Please grate your own cheese. Pre-shredded Parmesan has anti-caking starch that keeps it from melting smoothly into the sauce, plus it just doesn’t taste as good.
Pin this now to save it for laterHow to make lemon chicken orzo
Here’s how to make this one-pan dinner from start to finish.
- Sear the seasoned chicken in olive oil until golden and cooked through, then set it aside.
- Soften the onion in butter, then add the garlic and Italian seasoning until fragrant.
- Stir in the orzo to toast it, deglaze with white wine, then add the broth, lemon juice, and lemon slices and simmer until the orzo is almost tender.
- Stir in the cream and lemon zest, then add the spinach and Parmesan and cook until the spinach wilts and the sauce is creamy.
- Pull out the lemon slices, slice the chicken, and lay it on top to serve.
Why it cooks creamy in one pan
Cooking the orzo in the broth, rather than boiling it separately, is what makes this creamy without much cream. As the orzo simmers, it releases starch into the liquid, which thickens the sauce the same way it does in risotto. By the time the orzo is tender, you already have a glossy base.
The cream and Parmesan go in at the end, after the heat comes down a little. A hard boil can make dairy break and turn grainy, so stirring it in gently keeps the sauce smooth. The Parmesan also adds salt and body, so taste before you reach for more salt.
Lemon zest holds the aromatic oils that carry most of the lemon flavor, and those oils fade fast over heat. That’s why we stir the zest in at the end, while the juice and slices go in earlier to season the orzo as it cooks.
Variations
- Lemon pepper version. Season the chicken with lemon pepper instead of plain salt and pepper for an extra layer of citrus and a little bite.
- Rotisserie shortcut. Skip cooking the chicken and stir in shredded or chopped rotisserie chicken at the end. It turns this into a faster weeknight version with even less work.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Lemon Chicken Orzo Recipe
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- salt and pepper
- 2 tablespoons unsalted butter
- 1 cup diced Vidalia onion
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon Italian seasoning
- 1 cup uncooked orzo
- ½ cup dry white wine
- 1 ½ cups chicken broth
- 1 lemon, zested and juiced
- 2 lemons, sliced and seeded
- ½ cup heavy cream
- 2 cups loosely chopped baby spinach
- ¾ cup freshly grated Parmesan cheese
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season 4 boneless, skinless chicken breasts with salt and pepper on both sides, then add them to the skillet. Cook for about 5 to 7 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside.
- In the same skillet, melt 2 tablespoons unsalted butter. Stir in 1 cup diced Vidalia onion and cook for 3 to 4 minutes, until softened. Add 1 tablespoon minced garlic (about 3 cloves) and 1 teaspoon Italian seasoning and cook for another 30 seconds, until fragrant.
- Stir in 1 cup uncooked orzo and let it toast for a minute or two, coating it in the butter and aromatics. Pour in 1/2 cup dry white wine and deglaze the pan, scraping up the browned bits. Let the wine simmer for a few minutes.
- Pour in 1 1/2 cups chicken broth, the juice from one lemon, and the seeded lemon slices. Stir gently and bring to a gentle simmer. Cook for 10 to 12 minutes, until the orzo is almost tender.
- Stir in 1/2 cup heavy cream and the lemon zest. Add 2 cups loosely chopped baby spinach and 3/4 cup freshly grated Parmesan cheese, and cook just until the spinach wilts and the sauce is creamy.
- Remove the lemon slices. Slice the cooked chicken and place it on top of the orzo. Serve right away with extra Parmesan and a squeeze of fresh lemon if desired.
Nutrition
Questions and tips
Storage
Storage. Keep leftovers in an airtight container in the fridge for up to four days. The orzo keeps absorbing the sauce as it sits, so it firms up overnight.
Reheating. Warm it on the stovetop or in the microwave, stirring in a splash of broth or cream to loosen the sauce. Heat it low and slow, so the dairy doesn’t separate.
Freezing. I do not recommend freezing this one. Cream sauces can turn grainy after thawing, and the orzo softens too much.
Yes. If you like them (I do not, so I never use them), boneless, skinless thighs work well and stay juicy. Sear them the same way and cook until they reach 175 degrees F, which takes a few minutes longer than breasts.
Swap the wine for an equal amount of chicken broth with a small squeeze of extra lemon juice. You still get the deglazing step and a little acidity without the alcohol. However, the alcohol cooks off from the wine, so please don’t be afraid to give it a try, even if you abstain or you’re feeding this to children. Nobody’s going to get drunk off this chicken dish!
I haven’t tested this, but I believe you can leave out the cream and rely on the Parmesan and starchy orzo for a lighter sauce. It will be less rich and probably not creamy, but should still taste good. I’d probably at least add a little extra Parmesan and taste for salt.
Yes, but use a wide skillet or pot so the orzo has room to cook evenly. Add the broth a little at a time as the orzo absorbs it, and expect a few extra minutes of simmering.
