Lemon Chicken Orzo
This Lemon Chicken Orzo is a cozy, one-pan dinner that combines tender pan-seared chicken and creamy orzo simmered in a bright lemon-Parmesan sauce. It’s rich, comforting, and fresh all at once, perfect for busy weeknights when you want something easy but still full of flavor.
Servings: 4 people
Calories: 849kcal
Ingredients
Chicken
- 3 boneless skinless chicken breasts, about 6 to 8 ounces each
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup (31 g) all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Orzo
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion, diced
- 1 tablespoon garlic, minced
- 1 cup (136 g) orzo, uncooked
- 2 cups (16 ounces / 480 g) chicken broth
- 1 cup (238 g) heavy whipping cream
- 2 tablespoons freshly squeezed lemon juice, from about ½ a lemon
- ½ cup (50 g) Parmesan cheese, grated
- Fresh parsley, chopped for garnish (optional)
Instructions
Chicken
- If the chicken breasts are thick, pound them to about ½ to ¾-inch thickness for even cooking. Season both sides with Italian seasoning, salt, pepper, and garlic powder. Lightly coat each breast in flour, shaking off any excess.
- In a large skillet, heat the olive oil and butter over medium heat. Add the chicken and cook for 4 to 5 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Depending on the size of your skillet, you may need to work in batches. Transfer to a plate and tent loosely with foil to keep warm.
Orzo
- In the same skillet, melt the butter with the olive oil over medium heat. Add the diced onion and cook for 5 to 6 minutes, or until softened. Stir in the garlic and cook for 30 seconds.
- Add the orzo and cook for 2 to 3 minutes, stirring often, until lightly toasted.
- Pour in the chicken broth, heavy cream, and lemon juice, stirring to combine. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in the Parmesan cheese until smooth and creamy.
- Nestle the chicken back into the skillet, or slice and serve over the orzo. Garnish with chopped fresh parsley, if desired. Serve warm.
Video
Nutrition
Serving: 1portion | Calories: 849kcal