If you’re looking for a weeknight dinner that feels fancy but is actually super easy, this creamy Lemon Chicken Orzo is for you. Juicy, golden-brown chicken thighs, tender asparagus, and buttery orzo cook together in one pan for a dish that’s fresh, cozy, and packed with flavor.
And here’s a little trick I swear by—toast the orzo in butter before adding the liquid. It gives the pasta a rich, nutty flavor that makes a huge difference.
It’s no secret I have a spot in my heart for one pot meals. Especially when those meals are easy, healthy, and delicious, like One Pot Hawaiian Chicken and One Pan Creamy Chicken and Gnocchi. This lemon orzo chicken is quick and easy,
A Cozy, Creamy Chicken Orzo You’ll Crave Every Week
Here’s why you’ll be adding this to your weekly rotation:
- Bright & Comforting – The creamy sauce and fresh lemon make this a dish you’ll crave all year round.
- Customizable – Swap the asparagus for spinach, use chicken breasts instead of thighs, or make it dairy-free with coconut cream.
- One-Pan Wonder – Fewer dishes, more flavor. Everything cooks together, making cleanup a breeze.
And if you’re really in the mood for lemon, finish the meal off with these incredibly gooey gluten-free lemon bars. Or try this rich and dense, yet light, gluten-free lemon drizzle cake.
Ingredients You Need
- Chicken: Boneless, skinless chicken thighs or breasts, seasoned with olive oil, salt, pepper, paprika, and red pepper flakes for flavor and a crispy sear.
- Olive oil & butter: Adds richness and helps brown the chicken.
- Shallot & garlic: Aromatic base for depth and flavor. Learn how to cut shallots.
- Orzo pasta: Toasting it first gives it a nutty taste and keeps it from getting too soft. I’ve tried this with gluten-free orzo too!
- Chicken broth & heavy cream: Creates a luscious, creamy sauce.
- Asparagus: Adds a fresh, slightly crisp bite to balance the richness.
- Parmesan cheese: Melts into the sauce for extra creaminess.
- Lemon juice & zest: The key to brightening up the whole dish!
- Fresh herbs (parsley, dill, or oregano): A fresh finishing touch.
Love lemon chicken recipes? Try this Instant Pot Greek Lemon Chicken Soup or One Pot Lemon Chicken Asparagus Pasta.
How to Make Lemon Chicken Orzo
Step 1. Sear the Chicken. Pat the chicken thighs dry with a paper towel then season. Sear the chicken thighs for 8-10 minutes, flipping halfway through. Remove the chicken to a clean plate.
Step 2. Cook the Shallot. Cook the shallot in butter for 2-3 minutes then add the minced garlic and cook for another minute, until fragrant.
Step 3. Make the Creamy Orzo. Add the orzo and stir to toast for 1-2 minutes. Pour in the chicken broth, cream, and parmesan cheese. Turn the heat up to high and bring the mixture to a boil then simmer, covered, for 13-14 minutes. Quickly open the lid two or three times to gently stir to avoid the bottom of the orzo browning.
Step 4. Add the Asparagus. Add the asparagus around the 10-minute mark, without stirring, close the lid and cook for another 4-5 minutes until the orzo is al dente and the asparagus is steamed.
Step 4. Add Lemon and Serve. Remove the skillet from the heat and stir in the lemon juice and lemon zest. Place the chicken thighs back on top and sprinkle with fresh herbs before serving.
Recipe Tips
- 🔥 Sear the Chicken Well – Don’t rush the browning! It adds a ton of flavor to the dish.
- 🍋 Use Fresh Lemon Juice – Bottled lemon juice won’t have the same brightness—fresh is always best!
- 🍝 Stir the Orzo Occasionally – This prevents it from sticking to the bottom of the pan.
- 🥦 Swap the Veggies – Try spinach, peas, or even roasted red peppers instead of asparagus.
What to Serve with Lemon Chicken Orzo
This dish is a full meal on its own, but if you want to round it out, here are some ideas:
🥖 Crusty Bread – Perfect for soaking up that creamy sauce.
🥗 Simple Side Salad – A fresh kale apple salad or sweet potato kale salad.
How to Store & Reheat
Freeze: Not recommended—the cream sauce can separate.
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a skillet over low heat with a splash of broth to keep it creamy.
More One Pot Chicken Recipes
- Crispy garlic chicken bites
- Healthy chicken pad Thai
- One pot Hawaiian chicken
- One pot spanish chicken and rice
- Buffalo chicken pasta
Creamy One Pan Lemon Chicken Orzo
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Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 2 Tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon paprika
- 2 Tablespoons unsalted butter
- 1 medium shallot sliced into rings
- 4 cloves garlic minced
- 1 1/4 cup dry orzo pasta
- 1 1/2 cups low-sodium chicken broth
- 1 lb asparagus tough ends trimmed and cut into 2 inch pieces
- 1 cup heavy cream
- 1/4 cup parmesan cheese
- 3 Tablespoons lemon juice (about 1 lemon)
- 2 teaspoons lemon zest (about 1/2 a lemon)
- Fresh parsley, fresh dill, or, fresh oregano for topping
Instructions
- Pat the chicken thighs dry with a paper towel. Add them to a medium bowl with 1 Tablespoon olive oil, salt, pepper, red pepper flakes, and paprika and toss to coat.2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 teaspoon paprika, 1 1/2 lbs boneless skinless chicken thighs
- Heat the remaining olive oil in a deep, large skillet, like a cast-iron skillet, over medium-high heat. Add the chicken thighs, flat side down, and sear for 8-10 minutes, flipping halfway through until the chicken reaches 165°F. Remove the chicken to a clean plate or cutting board.
- Turn the heat down to medium melt and add the butter. Once melted, add the shallot and saute until soft, 2-3 minutes. Stir in the minced garlic and cook for another minute, until fragrant.2 Tablespoons unsalted butter, 1 medium shallot, 4 cloves garlic
- Pour in the uncooked orzo and stir around to toast for 1-2 minutes. Pour in the chicken broth and use a spatula to scrape the brown bits from the bottom of the pan. Turn the heat up to high and bring the mixture to a boil then turn it down to low heat and simmer, covered, for 13-14 minutes, until al dente. Check and stir 1-2 times to prevent the bottom from browning.1 1/4 cup dry orzo pasta, 1 1/2 cups low-sodium chicken broth
- Just before the orzo is cooked (around the 10-minute mark), add the asparagus on top of the orzo then pace the lid back on and steam for 3-4 minutes, until the orzo is al dente and the asparagus is tender.1 lb asparagus
- Stir in the heavy cream, parmesan, lemon juice, and lemon zest, mixing the asparagus into the orzo as you do, until it's creamy and the cheese melts. Place the chicken on top and sprinkle with fresh herbs before serving.1 cup heavy cream, 1/4 cup parmesan cheese, 3 Tablespoons lemon juice, 2 teaspoons lemon zest
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So good that I’m making it again. Quick, easy and delicious!!
Thank you Heather!!
This was absolutely delicious!! Will surely become a new family favorite and is being added to “the rotation”. Not only is it delicious, but also has several of my favorite characteristics of a winning recipe: few ingredients, pantry staple ingredients, one pot for easy cleanup, easy to adjust for a macro-friendly balance (I subbed Fairlife milk for most of the heavy cream, and added some greek yogurt at the end for extra creaminess.) Highly recommend trying this one!
Amazing compliment! Thank you Trish!!
Many times people say recipes take 30 minutes and are super easy, but they take much more time.
This delicious dish is doable in 30 minutes flat and everyone loved it. I substituted bone broth for 1/2 of the chix broth for a bit more protein, but followed everything else. I love your recipe tips, and yes, I did toast the orzo. Great flavor!
Thank you. I have tried many of your recipes and so far, they are all winners. I rarely leave comments, but these are worthy of my time.
Thank you Beth!
I made this for dinner tonight and it was amazing! Such a good summer orzo dish. The coconut cream adds a nice flavour paired with all the lemon. I will definitely be making this the next time we have company over! Simple, quick and easy to make one pit dish but with such elevated flavours!
Thank you Vanessa! So glad you loved it.