This one pot Creamy Lemon Chicken Orzo is comfort food with a bright, zesty twist. Easy to make, packed with flavour and perfect for any night of the week.
This is one of those dinners that’ll make your regular rotations and never leave. Mainly because it’s so delicious, but also because it’s just so easy to make! Follow me…
Ingredients Notes
There’s nothing too fancy in this recipe, but at the same time, it turns out tasting pretty fancy. The full recipe is down in the recipe card, but a few ingredients are worth mentioning before you get started:
- Fresh lemon is essential – you’ll want both the zest and juice for the brightest flavour, so avoid bottled lemon juice.
- Double/heavy cream creates the smoothest sauce – because the sauce simmers with the orzo, double/heavy cream is much less likely to split than single cream or milk.
- Freshly grate the Parmesan – it melts into the sauce far better than the pre-grated stuff and gives a much silkier finish.
Preparing the Chicken
We’ll be using boneless skinless chicken breast. I like to slice the breasts right through the centre to make 4 even-sized breasts, just to ensure they cook through quicker and more evenly too. I also like to season with garlic & onion powder, salt & black pepper.
Asparagus is completely optional – if I’ve got some in the fridge it’s always nice to serve alongside. If you’re using asparagus, you can fry it after the chicken.
Process shots: slice and season chicken then add to pan (photo 1), fry until lightly browned & cooked through the centre (photo 2), remove and add asparagus (photo 3), fry until softened then remove (photo 4).
Recipe Tip
You only need to fry the chicken until golden on the outside and just about cooked through the centre. It’ll carry on cooking a little more as it rests.
Creamy Lemon Orzo
The great thing about the orzo is it’s cooked in the same pan as the sauce. Strictly speaking, you could cook the orzo separately from the sauce, but it won’t suck in all those gorgeous flavours. Plus, as the orzo cooks, it releases starch into the sauce, which helps create a gorgeous, creamy texture.
The orzo is incredibly simple to whip up, but here are a few tips to get the best out of the sauce:
- Room temp cream – don’t use cream straight from the fridge, especially if the stock is piping hot, because it risks curdling. Just leave it at room temp until needed.
- Adjust the consistency – if the sauce overthickens, simply stir in a splash more stock, or even some hot water, to help thin it back out again.
- Less is more with the lemon – I start off with a small amount and then work up. It’s much easier to add more lemon than to take it out!
Process shots: fry leek in butter (photo 1), fry garlic, lemon zest and thyme (photo 2), stir in uncooked orzo (photo 3), add chicken stock, lemon juice and cream (photo 4), stir and simmer until orzo is al dente (photo 5), stir in parmesan then stir in butter (photo 6).
Recipe Tip
For bonus flavour, don’t forget to stir in any resting juices from the chicken at the end!
Storage & Serving Suggestions
To serve, I like to add sliced chicken to individual portions, alongside the asparagus (if using), a good helping of fresh parsley and a lemon wedge each, for if people want it more lemony.
Can I make this ahead of time?
This is best made fresh, but you could make the orzo ahead of time, then reheat it over low heat in a pan with a splash of milk, cream or stock to loosen up the sauce. Then just cook the chicken as you reheat the orzo.
For another delicious lemon pasta recipe check out my Easy Lemon Pasta!
Alrighty, let’s tuck into the full recipe for this lemon chicken orzo shall we?!
How to make Creamy Lemon Chicken Orzo (Full Recipe & Video)
Creamy Lemon Chicken Orzo
Equipment
- Sharp Knife & Chopping Board
- 1x Large Deep Pan or Pot
- Wooden Spoon
- Large Plate and Foil (to keep chicken warm)
- Jug (for stock)
Ingredients
Chicken
- 2x 9oz/250g Chicken Breasts, brought close to room temp
- 1/2 tsp Salt
- 1/4 tsp EACH: Black Pepper, Garlic Powder, Onion Powder (or more garlic powder)
- Olive Oil, as needed
Lemon Orzo
- 2 tbsp Butter
- 1 Leek, trimmed and finely diced (see notes)
- 1 clove of Garlic, finely diced
- 2 tsp Fresh Thyme Leaves, finely diced (or sub 1/2 tsp dried)
- 2 Lemons, 1 zested and halved, the other sliced into 4 wedges to serve
- 2 cups / 400g Uncooked Orzo
- 4 cups / 1 litre Chicken Stock
- 1 cup / 240ml Heavy/Double Cream, leave at room temp
- 1/2 cup / 40g freshly grated Parmesan
- Salt & Pepper, to taste
To serve (optional)
- 1lb / 500g Asparagus, woody stalks removed
- finely diced Fresh Parsley
Instructions
- Slice the chicken breasts right through the centre to create 4 even-sized cutlets. Coat in salt, garlic powder, onion powder and black pepper.
- Add around 1 tbsp olive oil to a large, deep pan over medium-high heat. Once hot, add the chicken and fry both sides for 3-4 minutes until golden and just about cooked through the centre. Remove and add to a side plate. Fry asparagus (if using) for a few mins with a good pinch of salt & pepper until they begin to soften. Add to the plate with the chicken and cover in foil to keep warm.
- Reduce the heat to medium and melt 1 tbsp butter. Add the leek and fry until it softens and starts turning golden, then add in the garlic, thyme & lemon zest and fry for another minute or so. Stir in the orzo, then pour in chicken stock and the juice of half the lemon. Give it a stir, then stir in the cream and a good pinch of salt and pepper.
- Give everything a stir, then bring it to a simmer. Cook the orzo, stirring frequently, until it's al dente and the sauce has thickened to a risotto-style consistency. Stir in the parmesan, then stir in 1 more tbsp butter until it melts and blends into the sauce.
- Stir in the resting juices from the chicken, then slice it into thin strips. Taste-test the orzo and adjust with salt, pepper and more lemon juice if desired. If it overthickens, just stir in a splash more stock or hot water to thin it out as needed.
- Serve individual portions with sliced chicken on top, alongside asparagus, a sprinkle of fresh parsley and a lemon wedge each (if you want it more lemony).
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For another lemon chicken recipe check out my Creamy Lemon Chicken Breast!
For more similar recipes check out these beauties:
Delicious Orzo Recipes
- Garlic Parmesan Sausage Orzo
- Baked Chicken Meatballs & Orzo
- Creamy Mushroom Orzo
- Spanish Chicken Orzo
- Tomato Spinach Bacon Orzo
- Garlic Butter Prawn Orzo
- ALL Orzo Recipes
Thank you Chris. V clear recipe, easy to follow and ab delicious . Thank you again Chris
Eileen Connolly Ireland
So pleased it went down well, Eileen! C.
OMG this was AMAZING!! I used the amount of lemon juice suggested, then served with a wedges each. I didn’t think it needed anymore lemon, but hubby added another squeeze. Great recipe thank you!
Great to hear you and hubby enjoyed the recipe, Julie! Thanks for the review 🙂 C.