Tired of juggling pans and hungry kids while trying to cook dinner? This recipe gives you lots of flavor with almost no drama.

A bright, creamy skillet meal that balances tangy lemon, tender seared chicken, and pillowy orzo in a silky sauce. It’s fresh, comforting, and feels a little fancy without the fuss great for busy weeknights, picky eaters, or anyone who loves a one-pan cleanup.

This dish pairs juicy, seasoned chicken with a lemony, creamy orzo that is silky and satisfying. The texture is creamy and slightly al dente from the orzo, with a bright lemon finish and a nutty Parmesan note. It’s special because you cook nearly everything in one pan for big flavor and small cleanup.

Why You’ll Love This Recipe

Ready in about 30 minutes perfect for busy nights.
Uses pantry staples and fresh lemon for bright flavor; if you like creamy pasta bakes, try this similar comfort dish: Creamy Chicken Alfredo Pasta Bake.
One skillet means minimal cleanup.
Flexible swap ingredients to fit diets or what’s in your fridge.

Ingredients of One-Skillet Creamy Lemon Chicken Orzo: A Quick Delight!

2 large boneless, skinless chicken breasts
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 tablespoon avocado oil or olive oil
2 tablespoons butter
1 yellow onion, finely diced (or 2 shallots)
1 tablespoon minced garlic
2 cups chicken broth
1 cup orzo
1 cup heavy cream (or half and half for a lighter sauce)
1/4 cup fresh lemon juice
1/2 cup grated parmesan cheese (plus more for serving)
Optional garnishes: lemon zest, sliced lemons, chopped parsley of One-Skillet Creamy Lemon Chicken Orzo

Step-by-Step Instructions of One-Skillet Creamy Lemon Chicken Orzo: A Quick Delight!

Season the chicken breasts with garlic salt, Italian seasoning, and onion powder on both sides.
Heat the oil in a large deep skillet over medium-high heat until shimmering.
Sear the chicken breasts 3–4 minutes per side until golden brown (they will finish cooking later). Remove to a plate and set aside.
Lower heat to medium and add butter to the same skillet. Melt and scrape up browned bits.
Sauté the diced onion (or shallots) until soft, about 3 minutes.
Add the minced garlic and cook 30 seconds until fragrant.
Pour in the chicken broth and stir, then add the orzo. Bring to a gentle simmer.
Nestle the seared chicken back into the skillet on top of the orzo. Cover and simmer 8–10 minutes, stirring once, until orzo is almost tender and chicken reaches 165°F (or slices easily).
Remove the chicken briefly, stir in the heavy cream (or half and half), lemon juice, and parmesan. Simmer uncovered 2–3 minutes until sauce thickens slightly.
Slice or shred the chicken and return to the skillet, stirring to coat in the creamy lemon sauce. Taste and adjust salt, pepper, or lemon as needed.
Serve hot with extra parmesan, lemon zest, and chopped parsley.

Tips for Success

Tip 1: Don’t overcook the orzo in step 8 — it should be just shy of done before adding cream to avoid mushiness.
Tip 2: Use fresh lemon juice for the brightest flavor; bottled lemon can taste flat.
Tip 3: Let seared chicken rest a couple minutes so juices redistribute before slicing.

Substitutions & Variations of One-Skillet Creamy Lemon Chicken Orzo: A Quick Delight!

To Make It Vegan/Gluten-Free:

Swap chicken for firm tofu or tempeh (pan-sear first).
Use gluten-free orzo or short gluten-free pasta/rice.
Replace heavy cream with full-fat coconut milk or a cashew cream and omit Parmesan (or use nutritional yeast for nuttiness).

Variations:

Stir in a couple handfuls of baby spinach at the end until wilted.
Add mushrooms or sun-dried tomatoes when sautéing the onion.
Use lemon zest for extra zing, or a splash of white wine with the broth for depth.

Storage Instructions of One-Skillet Creamy Lemon Chicken Orzo: A Quick Delight!

Refrigerator:

Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of broth to loosen the sauce.

Freezer:

Creamy dishes don’t always freeze well because dairy can separate. For freezing, omit the cream and parmesan; freeze the cooked chicken and orzo with broth for up to 2 months. Thaw and add cream + cheese when reheating.

Make-Ahead:

Chop onions and mince garlic a day ahead. You can also sear the chicken earlier and finish the dish when ready to serve.

Frequently Asked Questions (FAQ) of One-Skillet Creamy Lemon Chicken Orzo: A Quick Delight!

Can I use chicken thighs instead of breasts?

Yes. Bone-in or boneless thighs work and give extra flavor. Adjust cooking time so thighs reach 165°F.

How can I make this lighter?

Use half-and-half instead of heavy cream, and reduce butter to 1 tablespoon. You can also use chicken breast and skip extra cheese.

Is orzo the only pasta I can use?

No. Small pastas like acini di pepe, or small shells work. If using longer pasta, cook separately and fold in.

Final Thoughts

One-Skillet Creamy Lemon Chicken Orzo is a weeknight champion quick, bright, and creamy without a lot of fuss. It’s perfect when you want a cozy meal that still feels fresh. If you make it, drop a comment below with your tweaks and leave a star rating so others can find this little lemon-scented winner.

One-Skillet Creamy Lemon Chicken Orzo

Print Recipe

A bright, creamy skillet meal that balances tangy lemon, tender seared chicken, and pillowy orzo in a silky sauce, perfect for busy weeknights.

Total Time: 30 minutes
Yield: 4 servings

Ingredients

Scale

2 large boneless, skinless chicken breasts
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 tablespoon avocado oil or olive oil
2 tablespoons butter
1 yellow onion, finely diced
1 tablespoon minced garlic
2 cups chicken broth
1 cup orzo
1 cup heavy cream (or half and half)
1/4 cup fresh lemon juice
1/2 cup grated parmesan cheese (plus more for serving)
Optional garnishes: lemon zest, sliced lemons, chopped parsley

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Instructions

Season the chicken breasts with garlic salt, Italian seasoning, and onion powder on both sides.
Heat the oil in a large deep skillet over medium-high heat until shimmering.
Sear the chicken breasts 3–4 minutes per side until golden brown. Remove to a plate and set aside.
Lower heat to medium and add butter to the same skillet. Melt and scrape up browned bits.
Sauté the diced onion until soft, about 3 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and stir, then add the orzo. Bring to a gentle simmer.
Nestle the seared chicken back into the skillet on top of the orzo. Cover and simmer 8–10 minutes, stirring once, until orzo is almost tender and chicken reaches 165°F.
Remove the chicken and stir in the heavy cream, lemon juice, and parmesan. Simmer uncovered for 2–3 minutes until the sauce thickens slightly.
Slice or shred the chicken and return to the skillet, stirring to coat in the creamy lemon sauce. Adjust salt, pepper, or lemon as needed.
Serve hot with extra parmesan, lemon zest, and chopped parsley.

Notes

Use fresh lemon juice for the best flavor. Let cooked chicken rest before slicing.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: American
Diet: None