Lemon Chicken and Orzo (One-Pot Dinner!)

Lemon Chicken and Orzo is a bright, simple skillet dinner with seared chicken thighs, garlic, and fresh lemon. The orzo soaks up all the flavors, creating a creamy pasta that’s fresh and balanced. With just one pan and a handful of ingredients, it’s a weeknight dinner that comes together in about 30 minutes.

If you enjoy easy chicken dinners with rich flavor, you might also love this chicken in a creamy mushroom sauce, another simple recipe that’s always a hit.

I always keep this lemon chicken with orzo in my weeknight rotation because it’s quick, fresh, and full of flavor, even on nights when I’m juggling everything else. A squeeze of lemon, juicy chicken thighs, and creamy orzo come together in one skillet, giving me a hearty, satisfying dinner without taking over the kitchen.

If you enjoy easy 30-minute meals, you’ll love my creamy pesto chicken broccoli pasta and sheet pan steak fajitas.

Ingredients for the Lemon Chicken and Orzo

• Chicken: Boneless, skinless chicken thighs are perfect for this recipe. They stay juicy and tender while absorbing all the lemon and creamy flavors of the orzo. For another easy chicken dinner, see my crispy air fryer taco chicken.
• Orzo: Orzo is a small pasta shaped like large grains of rice. It cooks quickly and absorbs the broth and lemon, creating the creamy texture in this lemon chicken orzo pasta. 
• Lemon: Fresh lemon juice adds brightness and balances the richness of the creamy orzo and chicken.
• Onion & Garlic: Sautéed together, they form the flavorful base of the dish, adding savory depth and richness that complements the lemon, chicken, and creamy orzo.
• Heavy Cream: A splash of cream adds richness and helps create the silky, creamy texture that brings the whole dish together.
• Parmesan: Grated Parmesan adds saltiness and depth, and finishes the dish with an extra layer of savory flavor.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• More Vegetables: Toss in mushrooms, zucchini, or extra asparagus for a vegetable-forward twist. The orzo still gets all that bright lemon flavor, making it just as satisfying. If you enjoy vegetable dishes, try my baked spaghetti squash with feta.
• Protein Swap: Use ground chicken or turkey instead of chicken thighs, browning it first before adding the orzo. Shrimp also works well for a lighter seafood twist, just stir it in during the last few minutes of cooking. 
• Greek Style: Stir in crumbled feta and a handful of chopped olives for a Mediterranean touch. The tangy feta pairs well with the lemon and chicken.
• Herb Forward: Toss in fresh parsley, basil, or dill just before serving for an extra pop of color and a bright, fresh flavor.
• Spicy Lemon Orzo: Sprinkle in red pepper flakes or a pinch of cayenne to add a little heat. It’s a simple way to add some kick without changing anything else.

How to Make Lemon Chicken and Orzo 

Making this one-pot lemon chicken orzo is easier than it looks, and everything cooks right in a single pan. Just follow a few simple steps, and you’ll have a bright, creamy dinner ready in no time.

Step 1. Season the Chicken.

Pat the chicken thighs dry and season with paprika, garlic powder, salt, and pepper.

Step 2. Sear the Chicken.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat and sear the chicken for about 3 minutes per side until golden. It doesn’t need to be cooked through yet. Remove and set aside.

Step 3. Cook Aromatics and Orzo.

Reduce the heat to medium, add the butter, onion, and garlic to the same pan. Stir 1–2 minutes until fragrant. Add the orzo and stir continuously for about 1 minute.

Step 3. Add Liquids.

Add the broth and lemon juice. Bring to boil.

Step 5. Make it Creamy.

Reduce the heat to low, then stir in the cream, salt, and pepper.

Step 6. Simmer Chicken and Orzo.

Place chicken thighs back on top of the orzo and add asparagus if using. Cover with a lid and simmer for about 10 minutes, until the orzo is tender and most of the liquid is absorbed. A little extra liquid is fine and will continue to absorb as it rests.

Step 7. Finish and Serve.

Top with grated Parmesan, fresh parsley, and an extra squeeze of lemon. Serve hot, with broccoli cheddar biscuits on the side if you’d like something extra to round out the meal.

Expert Tips

• Watch the Orzo: Orzo cooks quickly, so keep an eye on the liquid as it simmers as the pasta will continue absorbing it even after it rests. If it seems a bit dry you can add a little extra broth or cream at the end to keep the dish creamy.
• Searing Chicken:  Don’t worry about cooking the chicken all the way through during searing. This step adds flavor and a golden crust. The chicken finishes cooking gently on top of the orzo, further on in the recipe.
• Optional Veggies: Asparagus or other quick-cooking vegetables can be added during the simmering step. This adds color, freshness, and extra nutrients without changing the creamy texture.
• Pan Choice: A deep skillet or Dutch oven with a lid works best. It gives the orzo room to cook evenly and allows the chicken to finish cooking gently without drying out.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. When reheating, I like to add a small splash of broth or water to loosen the creamy sauce.

Lemon Chicken Orzo Recipe FAQs

More Delicious Dinner Recipes

• Unstuffed Pepper Skillet
• Lemon Dijon Baked Salmon
• Loaded Potato Taco Bowl
• Tender Red Wine Braised Beef

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.

Lyuda @ Grace-Filled Kitchen

Lemon Chicken and Orzo Recipe

5 from 4 votes

Lemon Chicken and Orzo is a bright, simple skillet dinner with seared chicken thighs, garlic, and fresh lemon. The orzo soaks up all the flavors, creating a creamy pasta that’s fresh and balanced. With just one pan and a handful of ingredients, it’s a weeknight dinner that comes together in about 30 minutes.

Print Recipe Pin Recipe Rate Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 -6 servings

Course: Main Course

Cuisine: American

Ingredients

  

.5x1x2x3x

• 2 lbs boneless skinless chicken thighs
• 1 tsp paprika
• 2 tsp kosher salt
• 1 tsp garlic powder
• ½ tsp black pepper or more to taste
• 1 tbsp olive oil
• 2 tbsp butter or use more olive oil
• 1 small onion finely diced
• 3 cloves garlic minced
• 1 ½ cups uncooked orzo
• 2 cups chicken broth
• Juice from 1 small lemon or half of large one
• ⅓ cup heavy cream you could also sub this with broth
• ½ tsp kosher salt or more to taste
• ¼ tsp ground black pepper
• 1 bunch asparagus optional
• Parmesan cheese, parsley, and lemon to serve

Equipment

• Cooking pan I used Lodge braiser

Method

 

1. Add your chicken to a plate and pat dry with a paper towel. Season with paprika, salt, garlic powder and pepper. Rub to evenly coat the chicken.
2. Heat olive oil in a large deep skillet or Dutch oven with a lid over medium-high heat. Sear the chicken for about 3 minutes on each side until golden and crispy. It does not need to be cooked through. Remove the chicken and set aside.
3. In the same pan, reduce heat to medium. Then add butter, onion, and garlic. Stir until fragrant, 1-2 minutes. Add orzo and stir continuously for about 1 minute. Add the chicken broth and lemon juice. Bring to a boil. Reduce heat to low and stir in the cream, salt and pepper.
4. Add chicken thighs back on top of the orzo, top with asparagus pieces (if using), cover with a lid and simmer for about 10 minutes or until orzo is tender and most of the liquid has absorbed (some liquid is fine; it will reabsorb back into the orzo as it cools).
5. Top with grated parmesan, fresh parsley and a squeeze of lemon to serve.

Notes

• Sear the chicken thighs until golden for extra flavor before simmering.
• Cook the onion and garlic first to build a rich base for the orzo.
• Keep some liquid in the pan so the orzo stays creamy as it cooks.
• Add Parmesan, parsley, and lemon at the end to brighten the dish.

Nutrition information is automatically calculated, so should only be used as an approximation.