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One Pan Creamy Lemon Chicken Orzo
This One Pan Creamy Lemon Chicken Orzo is one of those dinners that tastes like you spent hours in the kitchen, but it’s ready in about 30 minutes with just one pan to wash. The chicken stays juicy while the orzo cooks right in a creamy, parmesan lemon sauce, making every bite bright, cozy, and packed with flavor—perfect for busy weeknights when you still want something that feels a little special.
My family requests this one on repeat, and I don’t blame them.
It’s a one-pan dinner where the chicken stays juicy and the orzo cooks right in a creamy lemon parmesan sauce, so dinner is ready in about 30 minutes with barely any cleanup. It’s the kind of meal that feels restaurant-worthy but is easy enough for even your busiest weeknights.
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Equipment
- 1 Large Deep Skillet
Ingredients
- 1.5 Lbs Chicken breast boneless, skinless
- 3 tbsp sun-dried tomato oil
- 1 tbsp garlic and herb seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt more to taste
- 1/4 tsp pepper
- 5 tbsp Butter
- 1 small White or Yellow Onion diced
- 3 large garlic cloves minced
- 2 cups uncooked orzo
- 4 cups chicken broth/stock
- 1 tbsp Dijon mustard
- 1/2 cup Heavy cream
- 1/2 cup grated parmesan cheese
- Squeeze of lemon
- Fresh parsley, for garnish
Instructions
- Season the chicken with 2tbsp sun-dried tomato oil, garlic & herb seasoning, paprika, garlic power, onion powder, salt and pepper.
- In a large, deep skillet with sides, add 1tbsp sun-dried tomato oil and on medium-high heat, sear chicken on both sides until browned (about 3-4 minutes per side). Remove from the skillet and set aside.
- In the same pan, reduce the heat to medium and add butter, onion and garlic and cook until butter melts and onions soften (2-3 minutes).
- Add uncooked orzo and toast for 3-4 minutes before adding the chicken broth and Dijon mustard. Stir to combine and bring to a boil.
- Cut chicken into bite-size pieces and add back to the skillet once boiling. Reduce the heat to low, cover, and simmer for 10-12 minutes of until orzo is tender and chicken is cooked through.
- Remove from the heat and add heavy cream, parmesan cheese and a squeeze of lemon. Mix to combine.
- Top with fresh parsley and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. We love it around our house and I hope your family does, too!
Tips for Making This Recipe
- Toast the orzo for a few minutes before adding the broth. It gives the pasta a richer, nuttier flavor and helps it hold its texture instead of turning mushy.
- Leftovers keep well in the fridge for up to 3 days. The orzo will soak up some of the sauce as it sits, so just stir in a splash of chicken broth or cream when reheating to bring it back to life.
- Don’t overcook the chicken during the initial sear. You’re just building color and flavor—the chicken finishes cooking with the orzo, which keeps it juicy and prevents it from drying out.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Can I make this without heavy cream?
Why is my orzo too thick after sitting?
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