Creamy Lemon Chicken Orzo Pasta
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This creamy lemon chicken orzo pasta gets a little upgrade with golden, crispy chicken al limone-style cutlets on top. It’s simple comfort with a little extra flair, whether you’re hosting or just craving something better than takeout. So fresh, so good.
There’s something about this easy lemon chicken orzo pasta that always hits the spot—especially on those early spring days when the sun’s finally out but it’s still cool enough to want something warm and cozy. It’s creamy, a little zesty, and comes together in one pan, which is always a win in my book.
I usually make this when I want dinner to feel a little more put-together without a ton of effort. A glass of white wine, some crusty bread on the side, and I’m set.
Complete the Menu: Serve this one pan lemon chicken orzo with an Italian Arugula and Spinach Salad or a simple Strawberry Spring Mix Salad for a satisfying, well-rounded meal.
For more seasonal spring dinner ideas, be sure to try our Ricotta Pesto Pasta with Peas and Artichokes, Creamy Rainbow Vegetable Pasta, and our Linguine with Citrus Cream Sauce.
Why You’ll Love This Recipe
Key Ingredients
Chicken breasts: Slicing them in half and pounding them thin helps them cook quickly and evenly. We go chicken al limone-style here—just a light flour dredge and a quick pan sear in butter and olive oil for that delicate golden crust without any breading.
Orzo: A small pasta that acts a lot like rice in this dish. It gets creamy as it cooks and soaks up all the good flavors from the pan—no need for a separate pot or constant stirring like risotto.
Lemon: One large lemon is plenty for zest and juice. If you like a little extra brightness at the table, grab a second for wedges.
Parmesan: Go for a good-quality wedge of Parmigiano Reggiano if you can—it melts beautifully and adds a richer, more complex flavor than the pre-grated stuff.
Heavy cream: This gives the orzo its rich, velvety texture. You can sub half-and-half for a lighter version, but the sauce will be a bit thinner.
Aromatics (onion, garlic, thyme): These build the base of flavor for the whole dish. A yellow onion keeps it classic, but shallots work too if that’s what you have. And don’t skip the fresh garlic—it makes everything better.
Spinach (optional): Adds a pop of green and some freshness to balance the creaminess. You can swap in arugula, baby kale, or even chopped asparagus tips—just add them at the end and let them wilt or soften slightly.
*Find the full printable recipe with specific measurements below.
Step-By-Step Directions
1
Prep the chicken
Slice chicken breasts in half, pound to ½” thickness, and season with garlic powder, salt, and pepper. Dredge lightly in flour.
2
Cook the chicken
Sear in butter and olive oil over medium-high heat, 3–4 mins per side, until golden and cooked through. Set aside and keep warm.
3
Sauté aromatics
In the same pan, sauté onion, garlic, and thyme in butter for 3–4 mins, scraping up the browned bits. Stir in orzo and cook 2 mins until lightly golden and fragrant.
4
Simmer
Add broth and bring to a simmer. Reduce heat to medium-low and continue to gently simmer covered, 8–10 mins until the orzo is tender and most liquid is absorbed.
5
Finish
Stir in cream, lemon zest and juice, Parmesan, and spinach (if using). Cook until creamy and wilted.
6
Serve
Spoon orzo onto plates, top with chicken, and finish with fresh parsley and lemon wedges.
Serving Suggestions
I like to serve this simple orzo pasta recipe with some warm crusty bread and a fresh green salad or roasted veggies on the side. Easy and balanced!
Salads
Try it with my Strawberry Goat Cheese Salad with Candied Pecans for a sweet-savory contrast, or go for something herbier like my Lemony Green Bean Salad or a summery Panzanella Salad with Fresh Mozzarella. All three bring a pop of color and freshness to the table.
Vegetables
Roasted or grilled veggies are another perfect way to round things out. I love serving this pasta dish with this Charred Broccolini with Lemon and Garlic or my Roasted Carrots and Asparagus—both are simple, vibrant, and full of flavor. If it’s grilling season, try my Grilled Squash and Zucchini with Lemon Basil Drizzle for a light and zesty side.
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Creamy Lemon Chicken Orzo Pasta
Equipment
- Dutch oven or large skillet with a lid
Ingredients
For the chicken:
- 2 large boneless, skinless chicken breasts (about 1½ pounds total)
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ⅓ cup all-purpose flour, for dredging
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
For the orzo:
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced (about 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme, or 1 tablespoon fresh
- 1½ cups orzo pasta
- 3 cups chicken broth
- ½ cup heavy cream
- 1 tablespoon lemon zest (see notes)
- 3 tablespoons lemon juice, fresh squeezed
- ¾ cup Parmesan cheese, freshly grated
- 2 cups baby spinach (optional)
- fresh parsley, (optional garnish)
Instructions
- Prepare the chicken: Place the chicken breasts on a cutting board and slice them in half horizontally to create four thin cutlets. To ensure even cooking, place each cutlet between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet or rolling pin until they are an even thickness—about ½ inch thick is ideal. Season both sides of each piece with garlic powder, salt, and pepper. Place the flour in a shallow dish and lightly dredge each cutlet, coating both sides and gently shaking off any excess flour.
- Cook the chicken: Heat the olive oil and butter together in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and the pan is hot, add the chicken cutlets in a single layer (you may need to cook in batches if your pan is smaller). Cook for 3 to 5 minutes on the first side, without moving them, until golden brown. Flip and cook the second side for another 3 to 5 minutes, or until the chicken is fully cooked through (the internal temperature should reach 165°F). Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Sauté the aromatics: In the same pan, add butter. Use a wooden spoon to gently scrape up any browned bits from the bottom of the pan—these add flavor to the dish. Add the diced onion, minced garlic, and dried thyme. Sauté for 3 to 4 minutes, stirring often, until the onion is soft and the mixture is fragrant.
- Toast the orzo: Add the orzo to the pan and stir it into the aromatics. Let it cook for about 2 minutes, stirring frequently, to lightly toast the pasta and absorb some of the pan’s flavor.
- Simmer: Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer. Reduce heat to medium-low, cover the pan with a lid and cook for 8 to 10 minutes, stirring occasionally to prevent sticking. The orzo should be tender and most of the liquid absorbed when it’s ready.
- Finish the orzo: Reduce the heat to low. Stir in the heavy cream, lemon zest, lemon juice, and Parmesan cheese. Mix well until the cheese has melted and the sauce is creamy. If you’re using spinach, add it now and stir just until it wilts. Taste and adjust seasoning with salt and pepper, more lemon juice, cheese, etc., if needed.
- Serve: Spoon the creamy lemon orzo onto plates and top each serving with a chicken cutlet. Garnish with chopped fresh parsley and serve with lemon wedges on the side for an extra hit of citrus.
Recipe Notes
Top Tips
- You’ll need 1 large lemon for the zest and juice—grab a second if you want wedges for serving.
- Feel free to adjust the lemony-ness and add more juice/zest at the end to suit your taste.
- For even cooking, make sure the chicken is pounded to an even thickness before dredging.
- Don’t skip the flour coating—it gives the chicken that light golden crust and helps it stay juicy.
- Serve right away for the best creamy texture—the sauce thickens as it sits.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The orzo will thicken, so add a splash of broth or cream when reheating to loosen it up.
- Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring in between.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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