Lemon Chicken with Orzo Pasta is perfectly seasoned cooked chicken breasts resting on a bed of tender orzo pasta. Top it all with a tangy citrus cream sauce for a quick and easy meal that is perfect for a busy weeknight or elegant enough for an impromptu date night at home.

Overhead image of Lemon Chicken With Orzo on a white plate

Ingredients You’ll Need

Chicken Breast– You’ll want to trim it up so there’s not any excess fat. If your breasts are dense, you’ll want to filet them so they’re about 1/2″ thick before you start cooking.

Orzo– While it may look like rice, it’s not. Trust me that you’ve never had pasta this tender.

Chicken Broth– Works as the base for the lemon cream sauce and accentuates the natural flavors of the cooked chicken.

Heavy Cream– Just a splash to add at the end of the cooking process to break down the saltiness of the sauce and give the pasta a delicious coating.

Olive Oil– To sear the chicken in.

Garlic– Fresh garlic cloves give the most intense flavor that will resonate in this dish.

Paprika– Provides a delicious smokiness and beautiful color.

Salt and Pepper– Just a pinch. The chicken broth and renderings from the chicken breasts give a significant salty flavor.

Lemon– A fresh lemon to squeeze into the sauce and help garnish when plating.

Ingredients used to make Lemon Pepper Chicken with Orzo

What Is Orzo

Believe it or not, orzo isn’t rice. It’s pasta! It’s slightly longer than long grain basmati rice once it’s cooked and looks nothing like your traditional long, thin noodle. It is incredibly tender and is perfect for soaking up every bit of the deliciously creamy and citrusy sauce.

How To Make Lemon Chicken With Orzo

Step 1: Saute the chicken. Add a small amount of olive oil to a nonstick pan. Place minced garlic into the hot oil. Add the chicken breasts seasoned with salt, pepper, lemon pepper, and paprika to the garlic-infused oil. Saute the chicken breasts for 3-4 minutes on each side, or until it reaches an internal temperature of 165F, flipping halfway through the cooking process.

Step 2: Make the sauce. Once the chicken is cooked, remove it from the pan. On low heat, add the heavy cream and chicken broth to the chicken renderings in the pan. Cook on low heat for 5 minutes, or until a slow simmer begins. Add parmesan cheese and stir until it is melted and incorporated into the sauce.

Cooked orzo in a plastic spoon over a pan of boiling water

Step 3: Cook the orzo. While the chicken is cooking, bring a pan of water to a boil and salt liberally. Add the orzo to the boiling water and cook until al dente (12-15 minutes). Drain all of the water except for 1/4 cup.

Plate of Lemon Chicken Orzo with cream sauce

Step 4: Plate it up. Plate the orzo and chicken. Drizzle a hearty amount of the lemon cream sauce on top.

Step 5: Serve and enjoy! Squeeze some fresh lemon and place sliced lemon and parsley on top of your plated chicken and pasta dish to garnish. Serve immediately and enjoy.

Tips, Tricks, and Variations

Slice The Chicken Thin. You will want to butterfly your chicken breasts to ensure they are cook in minimal time. We want to keep this an easy weeknight option that doesn’t need to be finished in the oven, so keep your chicken breasts at 1/2″ or less for quick cooking. Always check the internal temperature before plating to ensure food safety.

Sauce It Up. I know, for those of us who are watching our figure, heavy cream can be a scary ingredient. But don’t use a light hand when plating this dish. If you’re THAT concerned about calories, you can reduce the amount of heavy cream, or use a splash of milk in place of it.

Serve With Veggies. This is one of my favorite recipes to serve to get my kids to actually eat their veggies. Use broccoli, cauliflower, asparagus, or brussels sprouts to soak up that yummy sauce. They’ll be less likely to turn their noses up at the green stuff.

Make Ahead and Storage

Need a tasty dish to pack for lunch instead of the usual salad or sandwich? This is exactly what you’ve been looking for. Not only is it filling because of the pasta, but it will keep you satisfied for hours with the protein from the chicken. Hate feeling like you didn’t get a good balance of nutrients mid-day? Rest easy knowing that you get a hearty portion of protein and fresh-squeezed lemon in these tasty leftovers.

When you store this Lemon Chicken With Orzo, place it in an airtight container in the refrigerator. It should last up to 3 days before you need to toss it.

More Quick Recipes

In a rush to get food on the table? All of these recipes can be made in a snap. In 30 minutes or less, you can make a recipe the whole family will love.

Try one:

Close up image of Lemon Chicken With Orzo on a white plate

If you love this Lemon Chicken with Orzo as much as our family does, make sure you share this recipe with your friends so they can try it too. Don’t forget to Pin it so that you can make it again soon!

LEMON CHICKEN WITH ORZO PASTA | 30 MINUTE STOVETOP RECIPE

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 28

Course Main Course

Servings servings

Ingredients

3 Chicken Breasts butterflied
12 oz Orzo Pasta
32 oz Chicken Broth
1 cup Heavy Cream
2 tbsp Olive Oil
2 tbsp Garlic minced
1 tsp Paprika
1 tsp Salt
1/2 tsp Black Pepper
1 Lemon 1/2 juiced, half sliced for garnished
1 cup Parmesan Cheese shredded

Instructions

Step 1: Saute the chicken. Add a small amount of olive oil to a nonstick pan. Place minced garlic into the hot oil. Add the chicken breasts seasoned with salt, pepper, lemon pepper, and paprika to the garlic-infused oil. Saute the chicken breasts for 3-4 minutes on each side until it reaches an internal temperature of 165F, flipping halfway through the cooking process.
Step 2: Make the sauce. Once the chicken is cooked, remove it from the pan. On low heat, add the heavy cream and chicken broth to the chicken renderings in the pan. Cook on low heat until a slow simmer begins. Add parmesan cheese and stir until it is melted and incorporated into the sauce.
Step 3: Cook the orzo. While the chicken is cooking, bring a pan of water to a boil and salt liberally. Add the orzo to the boiling water and cook until al dente (12-15 minutes). Drain all of the water except for 1/4 cup.
Step 4: Plate it up. Plate the orzo and chicken. Drizzle a hearty amount of the lemon cream sauce on top.
Step 5: Serve and enjoy! Squeeze some fresh lemon and place sliced lemon and parsley on top of your plated chicken and pasta dish to garnish. Serve immediately and enjoy.