If you’re looking for an easy dinner recipe that delivers restaurant-quality flavor at home, this Creamy Lemon Chicken Orzo is the answer. Made in just one pot, it combines juicy, seasoned chicken with tender orzo pasta, all coated in a rich and tangy lemon cream sauce. With Parmesan, Romano, spinach, and fresh lemon juice, this dish is bursting with flavor and comfort in every bite.
This one-pot lemon chicken orzo is the kind of meal you’ll crave on busy weeknights or cozy weekends. The creamy, garlicky sauce is perfectly balanced with white wine, fresh herbs, and a hint of Dijon for depth. The orzo soaks up all that goodness, while the chicken stays golden and tender, creating a dish that feels both indulgent and nourishing. It’s a family-friendly favorite that pairs beautifully with a side salad or warm crusty bread.
What makes this recipe stand out is how simple yet impressive it is. Whether you’re cooking for your family or entertaining guests, this creamy chicken pasta is ready in under an hour and requires minimal cleanup thanks to the one-pot method. With fresh ingredients, bold flavors, and a comforting creamy texture, this Lemon Chicken Orzo recipe is bound to become a staple in your kitchen.
How to Make It
(This is just a quick overview; scroll to the recipe card for exact quantities and step-by-step instructions.)
Season and sear the chicken strips, then set them aside. Deglaze the pan with white wine.
Add onions, butter, and garlic, cooking until the wine is reduced by half. Allow the pan to cool slightly, then stir in the sauce mixture. Bring it to a gentle boil and add the orzo. Cook until tender, then mix in Parmesan and Romano. Add spinach and let it wilt.
Return the chicken to the skillet, stir in fresh lemon juice, and serve. The orzo will continue to absorb more sauce as it rests.
Pro Tips:
Lemon Pepper Seasoning: Redmond Real Salt’s lemon pepper blend is my top pick since it also includes sea salt. Some brands (like McCormick) are stronger, so adjust accordingly.
Flavor boosters: Dijon mustard, hot sauce, and honey add subtle depth—without overpowering the dish. I like using Frank’s Hot Sauce.
Wine choice: Sauvignon Blanc works best, followed by Chardonnay or Pinot Grigio. If you don’t use wine, swap in chicken broth.
Flour: Lightly coats the chicken, helping it brown while also thickening the sauce later.
Cheese: Always grate fresh Parmesan and Romano from a block for the best melt and flavor. If needed, use Parmesan alone.
Garlic & Lemon: Fresh cloves and fresh lemon juice make a huge difference compared to jarred garlic or bottled juice.
Pan size: A large, 12-inch skillet helps the sauce reduce and thicken properly.
Pairings: Serve with my olive oil bread dip—or try my Chicken and Orzo, Lemon Chicken Orzo Soup, or Orzo Salad next!
Storage:
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw overnight and reheat slowly over low heat for the best texture.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Ingredients:
For the Sauce:
2 ¼ cups chicken broth
1 cup heavy cream
½ chicken bouillon cube
2 teaspoons honey
1 teaspoon hot sauce
1 teaspoon Dijon mustard
½ teaspoon each: dried basil, oregano, parsley
For the Chicken, Orzo & Cheese:
1–2 tablespoons olive oil
1 ½ lbs. boneless, skinless chicken breasts
2 teaspoons lemon pepper seasoning (see notes)
2 tablespoons flour
¾ cup dry white wine (see notes)
1 small yellow onion, finely diced
3 garlic cloves, minced
3 tablespoons butter
1 cup dry orzo pasta
2 cups baby spinach, packed
½ cup Parmesan cheese, freshly grated
¼ cup Romano cheese, grated (or use extra Parmesan)
2 tablespoons fresh lemon juice
Step-by-Step Instructions For Creamy Lemon Chicken Orzo
In a large measuring cup with a spout, mix all sauce ingredients together and set aside. Prepare and measure the remaining ingredients before starting.
Place the chicken breasts under plastic wrap and pound gently with a meat mallet to even out both sides. Slice into strips, pat dry, and season on both sides with lemon pepper. Lightly coat with flour.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown and fully cooked through. Remove and set aside.
Turn off the heat and pour in the wine. Return to medium heat, scraping the bottom and sides of the pan with a spatula to release browned bits. Add the onion, garlic, and butter. Let simmer until the liquid reduces by half (about 4–5 minutes), stirring occasionally.
Remove the skillet from the heat for 1 minute, then slowly pour in the prepared sauce mixture, stirring constantly. Return to medium-high and bring to a gentle boil. If the boil gets too strong, lower the heat slightly.
Stir in the orzo and let it cook at a light boil, uncovered, following package directions (about 9 minutes). Use a spatula to scrape along the bottom of the skillet occasionally to prevent sticking.
Lower the heat to low and gradually stir in the Parmesan and Romano until smooth and combined.
Add the spinach and cook for 1–2 minutes until just wilted. Return the chicken to the pan and stir to combine, warming it through.
Finish with fresh lemon juice, stir once more, then remove from the heat. Serve immediately—keep in mind that the orzo will continue soaking up the sauce as it rests.
Notes & Pro Tips:
Lemon Pepper Seasoning: My go-to is Redmond Real Salt’s lemon pepper blend since it also includes sea salt and has a well-rounded flavor. (Promo code COZY saves 15%.) Be cautious with stronger brands like McCormick—use a lighter hand if needed.
Flavor Boosters: Dijon mustard, a dash of hot sauce, and a touch of honey add subtle depth that you won’t detect individually but elevate the sauce. I prefer Frank’s Hot Sauce.
Wine Options: Sauvignon Blanc is the top choice here, though Chardonnay and Pinot Grigio also work well. If you prefer to avoid wine, chicken broth is a fine substitute.
Flour: Lightly coating the chicken with flour not only helps it brown but also gives the sauce a little extra body.
Cheese: Always grate Parmesan and Romano from a block instead of using pre-shredded. It melts more smoothly and tastes richer. Belgioioso is the brand I use, but if Romano isn’t available, all Parmesan works too.
Garlic & Lemon: Fresh garlic cloves and freshly squeezed lemon juice add far more flavor than jarred garlic or bottled juice.
Pan Size: A wide 12-inch skillet is ideal, allowing the sauce to reduce and thicken evenly.
Serving Ideas: This dish pairs beautifully with my olive oil bread dip. For more inspiration, try my Chicken and Orzo, Lemon Chicken Orzo Soup, or Orzo Salad.
Storage:
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze for as long as 3 months. For best results, thaw in the refrigerator and reheat slowly over low heat.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition:
Calories: 541kcal, Carbohydrates: 29g, Protein: 34g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 146mg, Sodium: 829mg, Potassium: 681mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1827IU, Vitamin C: 9mg, Calcium: 185mg, Iron: 2mg
