Why Make This Recipe
Creamy Lemon Chicken Orzo is a delightful dish that brings together tender chicken, creamy sauce, and the unique texture of orzo pasta. The vibrant flavors of lemon and thyme brighten up every bite, making it a satisfying meal for any occasion. Whether you are looking to impress your family or simply want a comforting meal, this recipe is both easy to make and incredibly tasty.
How to Make Creamy Lemon Chicken Orzo
Ingredients:
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish
Directions:
- Sprinkle chicken pieces evenly with salt and black pepper.
- Heat olive oil in a large deep skillet over medium-high heat. Add chicken and sauté until golden and cooked through, about 5 to 7 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Melt butter in the same skillet, then add onion and cook until soft and translucent, approximately 3 minutes. Stir in garlic and orzo, cooking for 1 to 2 minutes until orzo is lightly toasted.
- Pour in chicken broth while scraping up browned bits from the skillet. Add heavy cream, lemon zest, lemon juice, dried thyme, and crushed red pepper flakes if using. Bring the mixture to a gentle simmer.
- Return chicken pieces to the pan. Cook uncovered, stirring occasionally, until orzo is tender and sauce thickens, about 10 to 12 minutes.
- Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper to taste. Serve warm, garnished with additional parsley and lemon slices.
How to Serve Creamy Lemon Chicken Orzo
Serve the dish warm, straight from the skillet. Garnish with fresh parsley and lemon slices for an extra touch of flavor. This meal pairs well with a crisp salad or steamed vegetables to complete the dining experience.
How to Store Creamy Lemon Chicken Orzo
To store leftovers, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream as needed to keep it creamy.
Tips to Make Creamy Lemon Chicken Orzo
- For added flavor, marinate the chicken in lemon juice and herbs for a few hours before cooking.
- Use homemade chicken broth if possible for a richer taste.
- If you enjoy a bit of spice, increase the amount of crushed red pepper flakes.
Variation
You can customize this recipe by adding vegetables like spinach or cherry tomatoes for more color and nutrition. Alternatively, swap out the chicken for shrimp or asparagus for a different twist.
FAQs
1. Can I use a different type of pasta?
Yes, you can substitute orzo with any small pasta shape. Just adjust the cooking time as needed.
2. Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the components in advance and mix them together when ready to serve.
3. Is there a vegetarian option for this recipe?
Yes, you can replace the chicken with chickpeas or roasted vegetables and use vegetable broth instead of chicken broth to make it vegetarian.
Creamy Lemon Chicken Orzo
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 zest of lemon
- 2 tablespoons lemon juice (about 2 tablespoons)
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- to taste Lemon slices, for garnish
Instructions
Preparation
- Sprinkle chicken pieces evenly with salt and black pepper.
- Heat olive oil in a large deep skillet over medium-high heat. Add chicken and sauté until golden and cooked through, about 5 to 7 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Melt butter in the same skillet, then add onion and cook until soft and translucent, approximately 3 minutes. Stir in garlic and orzo, cooking for 1 to 2 minutes until orzo is lightly toasted.
Cooking
- Pour in chicken broth while scraping up browned bits from the skillet. Add heavy cream, lemon zest, lemon juice, dried thyme, and crushed red pepper flakes if using. Bring the mixture to a gentle simmer.
- Return chicken pieces to the pan. Cook uncovered, stirring occasionally, until orzo is tender and sauce thickens, about 10 to 12 minutes.
- Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper to taste.
Serving
- Serve warm, garnished with additional parsley and lemon slices.
