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Creamy One-Pan Lemon Chicken Orzo

creamy one-pan lemon chicken orzo - featured image
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A quick and flavorful one-pan dinner featuring tender chicken breasts, creamy lemon-infused orzo, and sun-dried tomatoes. This easy recipe delivers a comforting yet fresh meal perfect for busy weeknights.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, sliced or left whole
  • 1 cup orzo pasta (about 170g)
  • 1/3 cup chopped sun-dried tomatoes (preferably jarred in oil)
  • 3 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • Zest and juice of 1 large lemon
  • 3 cloves garlic, minced
  • 1 small yellow or white onion, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese (optional)
  • Chopped fresh parsley or basil for garnish
  • Salt and pepper to taste

Instructions

  1. Prep the Ingredients (5 minutes): Slice the chicken breasts into 1-inch pieces for faster cooking. Chop the onion, mince the garlic, and roughly chop the sun-dried tomatoes. Zest and juice the lemon, keeping them separate.
  2. Brown the Chicken (8-10 minutes): Heat 1 tablespoon olive oil in your skillet over medium-high heat. Add the chicken pieces, seasoning lightly with salt and pepper. Cook until golden brown on all sides but not fully cooked through (about 3-4 minutes per side). Remove chicken and set aside.
  3. Sauté Aromatics (3 minutes): Lower heat to medium, add remaining olive oil, then sauté onion until translucent and soft, about 2-3 minutes. Add garlic and cook until fragrant, about 30 seconds.
  4. Add Orzo and Sun-Dried Tomatoes (1 minute): Stir in the orzo and chopped sun-dried tomatoes. Toast the orzo lightly for about a minute.
  5. Add Liquids and Simmer (15 minutes): Pour in the chicken broth and stir to combine. Bring to a simmer, then reduce heat to medium-low. Partially cover and cook, stirring occasionally, until orzo absorbs most of the broth and becomes tender (about 12-15 minutes). Add more broth or water if liquid evaporates too fast.
  6. Return Chicken and Add Cream & Lemon (5 minutes): Nestle the browned chicken pieces back into the pan. Stir in the heavy cream, lemon zest, and lemon juice. Cook for another 4-5 minutes, until chicken is fully cooked (internal temp 165°F) and sauce is creamy and slightly thickened.
  7. Finish with Cheese and Herbs: Remove from heat, stir in grated Parmesan cheese for extra richness. Garnish with chopped parsley or basil.
  8. Serve Warm: Plate the creamy lemon chicken orzo immediately, spooning extra sauce over the top.

Notes

Use fresh lemon zest and juice for best flavor. Stir gently and regularly to prevent orzo from sticking. For gluten-free, substitute orzo with gluten-free orzo or rice-shaped quinoa. For dairy-free, use coconut cream instead of heavy cream and omit Parmesan or use nutritional yeast. Add salt gradually due to broth and cheese saltiness. Avoid adding lemon juice too early to prevent curdling.

Nutrition

Keywords: one-pan, lemon chicken, orzo, creamy, easy dinner, quick recipe, sun-dried tomatoes, weeknight meal

Find it online: https://breezybake.com/creamy-one-pan-lemon-chicken-orzo-recipe-easy-and-flavorful-dinner-idea/