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
Save this Recipe!
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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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.
Yummy!!! Made this tonight, it was easy and the family loved it! Thank you for this recipe.
You’re welcome Alena!
This was absolutely delicious! I loved the one pot dish and the asparagus came out perfectly! My husband said this is a winner! This will definitely be in our meal rotation! Thank you! #whatwemade
Thank you so much Maureen!!
Loved this easy, one pot, delicious dish! The tender chicken, crisp asparagus, and creamy lemon orzo are a perfect combination. I used chicken breast since it’s what I had on hand, but will definitely try with chicken thighs next time. #whatwemade
Thank you Olivia!
Will definitely make this again. Easy and delicious! The asparagus cooked perfectly with this method. I might would start out with half the cream next time and taste before adding the rest, it just seemed like a lot for the amount of orzo. Otherwise, wouldn’t change a thing!
#whatwemade
Glad you loved it, Mallory!
Love a one pot recipe and this one doesn’t disappoint! It is creamy and has a bright lemon flavor that I love for spring. I used red lentil orzo and it worked perfectly and added a lovely color as well. Definitely a keeper!
#whatwemade
Love this. Thanks so for sharing, Adrienne! Glad you enjoyed it!
Easy dish , creamy, tender chicken and the lemon added a pop of flavor. I will make it again and may try green beans. #whatwemade
Thanks Kelli! Glad you loved it.
So easy to make. Creamy, tender chicken and the lemon added the tight pop flavor.
Delicious dish, with fantastic combination of flavors! The chicken being little crispy, combined with the nutty and creamy sauce, and adding in the crunch of the asparagus- amazing!
I did sub chickpea orzo for a GF/higher protein option. It worked very well! Texture was still great and all cooking instructions were the same.
I also diced the chicken after cooking, before serving, which gets the sauce mixed onto the chicken as well!
Will absolutely make again!
#whatwemade
Love this, Jill. Thanks so much for sharing! Glad you loved it.
Second night in a row that I cooked one of your recipes! This was delicious! I cooked it exactly as written. I will be adding this to our regular rotation. Thanks for another great recipe! #whatwemade
Wow! Thank you so much Buffie. Love it when we make it in the rotation!!
#WhatWEMade
The taste of this orzo is incredible – the creamy, lemony flavor with plenty of garlic really pops. However, I had some trouble with the recipe. In Step 1, the very small text with the ingredient amounts says 2 Tbsp oil, but the bolder text says 1Tbsp. Since I had been using the small text, I left out the butter because mine had plenty of oil. Then, in Step 2, my chicken needed quite a bit longer than 8-10 minutes to be fully cooked. Lastly, if I were making it again (and I might because it really is delicious), the dish needs more salt. I would add in some salt and pepper with the broth.
This turned out sooo yummy! I had to make a few adjustments with what I had (I substituted chicken drum fillets for the chicken thighs and did 1/2 cup milk 1/2 cup Greek yogurt in place of the heavy cream). My husband who doesn’t like orzo loved it and even took the leftovers! Highly recommend
#whatwemade
What a compliment. Thanks Savannah!
Sorry if you see multiple ratings from me-not sure what happened! Just want to make sure it’s posted that this recipe should be kept in your files but dinners! Both my (young) boys even ate it! I did swap in the coconut cream and nutritional yeast-DELICIOUS! My husband and I had the asparagus and my boys had broccoli with it, both worked perfectly.
#whatWEmade
Wow, what a compliment. Thanks so much for taking the time to share, Molly!
Really wonderful flavors in this meal! Will definitely make again!
#WhatWEMade
Thanks Kristen!
This was soooo yummy!! I am a new orzo pasta user. It cooked up fast and my kids loved it! I had to make a couple tweaked because of what i had on my house but it was great. I just used cut up chicken breasts instead of tenders and I used spinach instead of asparagus. Thanks for the recipe!
So glad your kids loved it. Thanks Jessica!
Sorry forgot to include #whatmollymade
We absolutely loved this dinner!! The lemon flavor was incredible, and the chicken was crispy outside and so tender inside. It was loved by kids and grown ups alike. I will be adding this to our dinner rotation! #whatwemade
Wow! What a compliment. Thanks Grace!
Great meal with amazing flavor! I will be making this all Spring!
Love this. Thanks for sharing, Katie!
This was so delicious. The flavors really meshed well together. It made a lot and I’m so excited for leftovers. Easy to follow instructions that any skill level can accomplish! #whatwemade
What a great compliment. Thanks Allison!
This was so yummy! I loved that it used things I don’t usually cool with-asparagus, orzo and lemon. It was so creamy and lemony too. #whatwemade
Thanks so much for sharing, Nikki!
Holy guaca-molly, this was delicious. It’s tough to impress my nieces and nephews, but even after doubling this recipe – there still wasn’t a single orzo left for lunches! We all went back for seconds.
I think next time I might try dicing the chicken before cooking, if only to make it an easier and cozier dinner while binging meal. #whatwemade
This is the best!! Thanks for sharing, Stacey!
#whatwemade
This was a hit at our house. My two and eleven year old had second helpings. I made sure to toast the orzo as instructed and am so glad I did! The asparagus was delicious, but I had a hard time getting it al dente, I might try adding it a little sooner next time. And I can’t wait to try it out with spinach as also recommended. We will definitely be making this recipe again and again and again!
Wow. What a compliment. Thanks so much for sharing, Melissa!
Recipe was great! Tender chicken and comforting flavors. YUM!
Thanks for sharing, Lenore!
Oh my goodness, this was amazingly delicious! Super easy for a weeknight dinner. Used your substitutions on chicken beeast and spinach. Thanks so much! #lookwhatimade
Love to hear this. Thanks Jodi!
We made it! Four stars because it was intense when doubled. I browned off the chicken thighs and finished them in the oven. That took a little time. Great flavor and filling!
Thanks Angie!
This meal was amazing! I made the dairy free version and will definitely be making it again. #whatwemade
So glad you loved it. Thank you for sharing, Haley!
This was incredible! The whole family loved it, which is tough to achieve. Thanks for a great meal!
You’re so welcome! Thanks for taking the top to share.
Hi molly! I have been following your page for a while now and ive made some delicious and healthy dishes from here! Just a quick question. When you cook pasta do you use whole wheat to make it Ai? Just curios as my dietitian had mentioned to stay away from simple carbs.. thanks!
Hey there! I typically opt for gluten-free pasta, especially one made from quality ingredients, like Jovial. Kaizen is a great pasta made from lupin beans that’s high fiber and high protein!
This dinner was AMAZING! Thank you for sharing this recipe.
You’re welcome! So glad you liked it!
This is AMAZING! Thank you for sharing this delicious meal.
The perfect comfort meal that still feels light and healthy! Perfect any time of the year.
Thank you so much!
This dish is a favorite in our house! Everyone loves it – hubby and the kids!
Thanks, Nikki!
This sounds so delicious! Is there anything you could recommend subbing for the asparagus? We’ve had a hard time finding it around here recently!