One Pan Lemon Chicken Orzo
I make some version of One Pan Lemon Chicken Orzo at least twice a month, and this skillet is the one I keep coming back to. It’s cozy, bright, and comes together with pantry staples in one pan, so there’s almost nothing to clean up when dinner’s done.
If you’re into easy weeknight dinners, this one’s going straight into the rotation right alongside my Greek Turkey Meatballs.
Creamy Lemon Chicken Orzo
I am so into orzo lately. And when I say lately I mean in the last like 5 years… ha! I eat it more than I probably should admit, and this chicken lemon orzo is one of the easiest meals in my whole rotation. It’s cozy, it’s quick, and it uses ingredients I almost always already have on hand.
Actually, back in 2020 the creator britacooks.com got me hooked on skillets like this one. They are simple to make and packed with flavor, which turned me on to a whole new way of cooking!
If you love the idea of a one-pan orzo dinner but want something with a little kick, my Cajun Orzo is another one worth bookmarking.
Why You’ll Love This Chicken Lemon Orzo
- It’s truly one pan. Everything (chicken, orzo, sauce) cooks in the same skillet, so cleanup is basically nonexistent.
- It’s ready in about 35 minutes. This is a legitimate weeknight recipe, not a “weeknight” recipe that secretly takes an hour and a half.
- The lemon makes it feel light. Even though this is a creamy lemon chicken orzo, the citrus keeps it from feeling heavy, so it doesn’t sit like a brick after dinner.
- It’s endlessly adaptable. Swap the protein or add veggies, this recipe can be updated with whatever you’ve got.
Creamy Lemon Chicken Orzo Recipe Ingredients
Here’s a little bit about what you’ll need to make this one pan lemon chicken orzo:
- Chicken breasts: Cut into bite-sized pieces so they cook quickly and evenly.
- Olive oil: For searing the chicken until golden.
- Butter: Builds the flavor base for the onion and garlic.
- Onion: Diced small so it melts into the sauce.
- Garlic cloves: Minced, for that essential garlicky flavor.
- Dried thyme: An earthy, herby note that plays well with lemon.
- Salt: To season as you go.
- White wine: Deglazes the pan and adds depth (swap for extra broth if needed). Use a dry white wine.
- Orzo: Small, quick-cooking, and perfect for soaking up sauce. If you don’t have orzo, you can use another small pasta like ditalini.
- Lemon: Zested and juiced for bright, tangy flavor.
- Chicken broth: The cooking liquid for the orzo.
- Parmesan: For serving.
Variations & Substitutions
- Make it dairy-free: Skip the butter and Parmesan, and use extra olive oil and a sprinkle of nutritional yeast instead.
- No white wine on hand? Substitute an equal amount of chicken broth plus a small splash of extra lemon juice.
- Add vegetables: Baby spinach, chopped kale, or peas stir in beautifully during the last few minutes of cooking.
- Swap the protein: Shrimp or Italian sausage both work well in place of chicken (adjust cook times accordingly).
- Make it gluten-free: Use a gluten-free orzo or a small gluten-free pasta shape instead.
- Spice it up: A pinch of red pepper flakes adds a nice, subtle heat against the lemon.
How to Make One Pan Lemon Orzo Chicken
Step 1: Sear the chicken. Cut the chicken into evenly sized, bite-sized pieces and season generously with salt and pepper. Heat the olive oil in a large lidded skillet over medium-high heat, then add the chicken. Sear until golden, then remove to a separate plate.
Step 2: Build the base. Reduce the heat to medium and melt the butter in the same skillet. Add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic, thyme, and salt, and cook for another minute until fragrant.
Step 3: Deglaze with wine. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it bubble for a moment, then stir in the orzo.
Step 4: Add broth and lemon. Pour in the chicken broth, then zest and juice the lemon straight into the pan. Stir everything together well.
Step 5: Simmer until done. Cover and cook over medium heat for 7–8 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid. Nestle the seared chicken back into the pan to warm through.
Step 6: Serve. Spoon into bowls and finish with freshly grated Parmesan, if desired. Enjoy!
Lauren’s Top Tips for the Best Chicken Lemon Orzo
- Cut the chicken evenly. Uniform pieces cook at the same rate, so you won’t end up with any dry, overdone bites.
- Don’t skip the sear. Getting good color on the chicken before setting it aside adds a ton of flavor to the base of the dish.
- Stir the orzo occasionally while it simmers. Orzo can stick to the bottom of the pan, so a gentle stir every couple of minutes keeps things smooth and creamy.
- Zest before you juice. It’s much easier to zest a whole lemon than a juiced one, so always zest first.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce back up.
- Serve it with: A simple green salad or some crusty bread is really all you need alongside this lemon chicken orzo skillet!
FAQs
Yes, boneless, skinless chicken thighs work great here, they just take a little bit longer to cook.
Nope! Orzo is a small, rice-shaped pasta made from wheat, not a grain, though it cooks similarly to rice by soaking up the liquid.
If you liked this recipe, you’ll want to try these!
- Greek Couscous Salad
- Salmon Tostadas
- Marry Me Chicken Meatballs
- Chicken Sweet Potato Bowls
- Mediterranean Meatball Bowls
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Lemon Chicken Orzo Skillet
Ingredients
Method
- Sear the chicken: Cut the chicken into bite sized pieces, all evenly sized if possible. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large lidded skillet over medium-high heat, then pour in the chicken. Sear until golden, then set aside on a separate plate.2 large chicken breasts, 1 tbsp olive oil
- Build the base: Reduce the heat to medium and melt 1 tablespoon butter in the same skillet. Add the 1 small onion, diced and cook, stirring occasionally, for 2–3 minutes until softened. Add the garlic cloves, minced, 1/2 teaspoon dried thyme, and 1/2 teaspoon salt, and cook for another minute until fragrant.1 tbsp butter, 1 small onion, 3 garlic cloves, ½ tsp dried thyme, ½ tsp salt
- Deglaze with wine: Pour in the 1/2 cup white wine and scrape up any browned bits from the bottom of the pan. Let it bubble for a moment, then stir in the 1 ½ cups orzo.½ cup white wine, 1 ½ cups dried orzo
- Add broth and lemon: Pour in the 2 1/2 cups chicken broth and stir to combine. Zest and juice the 1 lemon, zested and juiced straight into the pan. Give everything a good stir.1 lemon, 2 ½ cups chicken broth
- Simmer until done: Place the lid on the skillet and cook over medium heat for 7–8 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid. Add the chicken back once most of the liquid is soaked up, to heat it up again.
- Serve: Spoon into bowls and finish with freshly grated Parmesan for serving. Enjoy!Parmesan for serving
Nutrition
Notes
- Cut chicken into evenly sized pieces so everything cooks at the same rate.
- No white wine on hand? Sub in extra chicken broth plus a small splash of lemon juice.
- Zest the lemon before juicing it, it’s much easier that way.
- Stir occasionally while the orzo simmers so it doesn’t stick to the bottom of the pan.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to loosen the sauce.
