Creamy Lemon Chicken Orzo

Why You’ll Love This Recipe

• It’s pasta—and who doesn’t love a good pasta dish?! Whether you’re cooking for family, friends, or just yourself, this is the kind of meal that always hits the spot.
• The creamy sauce combined with the juicy chicken and tender orzo creates the perfect blend of textures and flavors. It’s rich, satisfying, and exactly what you crave in a comforting meal, especially when you need something cozy after a long day.
• Plus, it’s a total time-saver. You can have this on the table in under 30 minutes, all made in one pan, which means less cleanup and more time to relax. Quick, easy, and delicious, what’s not to love?

Ingredient Photo

Ingredient Notes and Substitutions

• Chicken: I use boneless, skinless chicken breasts cut into bite-sized chunks. If you prefer dark meat, boneless skinless chicken thighs work just as well and adds a little extra richness.
• Pasta: Orzo is my go-to because it cooks quickly and its small size means the pasta stays surrounded by plenty of sauce. You can swap in any short-cut pasta with a similar cooking time, but keep in mind it might not turn out quite as saucy.
• Lemon: We use both lemon zest and juice to brighten up the dish, so fresh is best here. You can use bottled lemon juice in a pinch—just know you’ll miss out on the zest. Don’t worry though, it’ll still be delicious!
• Cheese: A little cream cheese is the secret to getting that luscious creamy texture, while a sprinkle of parmesan cheese brings a subtle nutty, salty flavor that ties everything together. I haven’t tried them, but there are vegan alternatives for both cheeses if you need a dairy-free option.
• Broth: I use low sodium, store-bought chicken broth to keep things simple and convenient. Homemade would work beautifully too if you have some on hand.
• Milk: We always have whole milk in the fridge, so that’s what I use. Low-fat or 2% will work just as well, and if you need a dairy-free version, your favorite plant-based milk should be just fine.
• Oil: A splash of olive oil is perfect to cook the chicken and start the flavor base, but any neutral cooking oil will work if that’s what you have.
• Garlic: I like using the pre-minced garlic in a jar because it’s one less thing to prep. But feel free to use fresh garlic if you have it. Or, you can substitute with about 1 teaspoon of dried minced garlic or 1/4 teaspoon of garlic powder.
• Seasoning: This creamy one-pan lemon chicken orzo keeps things simple with just a bit of salt and black pepper. Sometimes simple is best!

Step-By-Step Photos

See recipe card below for full ingredients list and detailed instructions. 

Step 1: Heat the oil​ in a large skillet over medium heat. Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until they’re browned on all sides.

Step 2: Stir in the garlic and cook for about 1 minute, just until fragrant. Then add the dry orzo and cook for another 2-3 minutes, stirring constantly to lightly toast the pasta.

Step 3: Pour in the chicken broth and give everything a good stir. Let it cook for 7-8 minutes, stirring occasionally, until the orzo is tender and has absorbed most (if not all) of the liquid.

Step 4: Reduce the heat to low and stir in the milk, cream cheese, parmesan cheese, lemon juice and zest. Cook, stirring constantly, until the cheeses are fully melted and the sauce is creamy and well combined.

Additional Add-Ins

We love this dish just the way it’s written, but if you want to mix things up or sneak in a few extras, here are some tasty ideas to try:

• Italian Seasoning: Add anywhere from 1 teaspoon to 1 tablespoon to boost the herb flavor and give it that classic Italian flair.
• Sun-Dried Tomatoes: Stir in about 1/2 cup of sun-dried tomatoes for a tangy, slightly sweet pop of flavor that pairs beautifully with the cheesy sauce and lemon.
• Fresh Spinach: Toss in a couple of handfuls right at the end of cooking. It wilts quickly and adds a nice boost of color and nutrients without overpowering the dish.

Storage and Reheating 

• Store any leftovers in an airtight container in the fridge for up to 3 days.
• To reheat – warm it in the microwave in 30-second intervals, stirring in between, until heated through. Alternatively, you can reheat it on the stove over low to medium heat, stirring occasionally. If the orzo seems a bit dry, just add a splash of milk, broth, or water to loosen up the sauce and bring back that creaminess. 

Frequently Asked Questions

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