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5 from 1 vote

Lemon Chicken Orzo Pasta

By Britney
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6
overhead photo of lemon chicken orzo pasta in a skillet topped with lemons and parsley.
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Lemon Chicken Orzo Pasta is a one-pot meal with tender chicken and creamy orzo covered in a lemon cream sauce that's beyond delicious!

Equipment

  • Large Skillet (12-inch)
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Ingredients 

  • 1 1/2 lbs Boneless Skinless Chicken Thighs
  • 2 tsp Italian Seasoning
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 tbsp Olive Oil

Lemon Orzo

  • 1 Yellow Onion, (diced)
  • 3 cups Frozen Broccoli
  • 1 cup Frozen Corn
  • 4 cloves Garlic, (diced)
  • 2 tsp Chicken Bouillon Pasta
  • 1 tbsp Dijon Mustard
  • 2 tsp Italian Seasoning
  • 1 tsp Onion Powder
  • 1 1/2 cups Orzo
  • 3 cup Chicken Broth
  • 1/2 cup Heavy Cream
  • 1 tbsp Lemon Zest
  • 1/4 cup Lemon Juice
  • 1 1/2 cups Parmesan, (freshly grated)
  • Parsley, (roughly chopped)

Instructions 

  • Pat chicken dry and seasoning with Italian seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper.
  • Let a large skillet warm over medium high heat for about 3-5 minutes, to get the pan nice and hot. Add olive oil and place chicken into the pan. Cook on both sides for 5-7 minutes per side, until cooked all the way through. Remove from the pan and place onto a plate. Cover with aluminum foil and set aside.
  • Add butter to the skillet. Once melted, add in the diced onion and cook for 3-5 minutes, until slightly softened. Add in the broccoli and corn and continue to cook until no longer frozen. Then add garlic, chicken bouillon paste, Italian seasoning, onion powder. Stir together and add in the orzo, stirring constantly for about 1-2 minutes, until the orzo is slightly toasted.
  • Pour chicken broth into the pan and bring to a boil. Cover and cook for 8 minutes.
  • Remove the lid and pour in heavy cream, lemon zest, lemon juice, and parmesan. Continue to cook for about 5-6 minutes, until the sauce slightly thickens and the parmesan is fully melted. Stir everything together and add the chicken back in.
  • Garnish with parsley and serve.

Notes

  • Sear the chicken until golden brown! This builds flavor and keeps the chicken juicy. Don’t rush it—let it get nice and crispy and deeply golden!
  • Toast the orzo before simmering, just a couple of minutes in the pan helps deepen the flavor and keeps it from turning mushy.
  • Don’t overcook the orzo – it should be tender but still have a tiny bite. Of note, It’ll keep cooking a bit even after you take it off the heat so be mindful of cooking times to prevent overcooking.
  • Add the lemon juice at the end, this keeps that lemon flavor nice and bright! If you add too early, the heat will cook out the lemon flavor.
  • Use a pan big enough for everything to simmer evenly. A wide skillet or braiser is perfect for this lemon chicken orzo pasta recipe.

Nutrition

Calories: 562kcal, Carbohydrates: 47g, Protein: 40g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 149mg, Sodium: 1389mg, Potassium: 769mg, Fiber: 5g, Sugar: 6g, Vitamin A: 911IU, Vitamin C: 51mg, Calcium: 398mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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