Name: Lemon Chicken Orzo Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 pound chicken breasts, chopped into large bite-size pieces; 1/2 tsp paprika; 1/2 tsp salt; 1/2 tsp pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1 small onion, diced (or 1 tsp onion powder); 4 garlic cloves, minced (or 1 tsp garlic powder); 1 1/2 cups orzo pasta (uncooked); 2 medium zucchini and/or yellow summer squash, grated (optional); 1 12 oz. can evaporated milk; 2 tablespoons cornstarch; 2 3/4 cups low sodium chicken broth; Zest and juice of 1 large lemon (about 1/4 cup juice); 1 teaspoon chicken bouillon or Better Than Bouillon; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp pepper; 1/2 cup shredded mozzarella cheese; 1/4 cup feta cheese; 1/4 cup chopped fresh basil; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh parsley (or 1 teaspoon each dried herbs)

If you’re craving a cozy, comforting one-pan meal that’s bursting with bright citrus flavor, this Lemon Chicken Orzo Skillet Recipe is exactly what you’ve been looking for. I absolutely love how the creamy orzo melds perfectly with tender chicken and that fresh hit of lemon—it’s like sunshine on a plate. Whether you’re a seasoned home cook or jumping into something new, you’ll find this recipe super satisfying and pretty straightforward to make. Let me walk you through it!

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Why You’ll Love This Recipe

One-Pan Ease: Everything cooks in a single skillet, meaning less cleanup and more time enjoying your meal.
Bright & Creamy Flavor: The balance of lemon juice with creamy orzo and melty cheeses makes each bite irresistible.
Loaded with Fresh Herbs: Fresh dill, parsley, and basil add a garden-fresh pop that really elevates the dish.
Fast & Family-Friendly: Ready in around 30 minutes, it’s a weeknight winner that my family always asks for again.

A white speckled bowl holds a creamy, light yellow orzo dish with a soft, thick texture. Within the orzo are small pieces of browned chicken mixed evenly through the creamy pasta. On the top right of the dish, there are two grilled lemon slices with brown char marks and a small cluster of fresh green basil leaves. Scattered over the orzo are small bits of white feta cheese and finely chopped green herbs, adding fresh color contrast. A golden spoon is placed inside the bowl on the left side. The bowl sits on a white marbled surface with scattered basil leaves nearby. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Chicken Orzo Skillet, lemon chicken skillet, lemon chicken dinner, one-pan lemon chicken, citrus chicken orzo

Ingredients You’ll Need

The star ingredients here create a harmonious blend of textures and flavors—the juicy chicken bites, tender orzo, and just the right amount of fresh lemon zing. Grab good quality chicken broth for a deeper flavor, and don’t skip the fresh herbs if you can—they really bring this recipe alive.

Flat lay of a small pile of raw chopped chicken breast pieces, a few sprigs of fresh basil, dill, and parsley, a couple of medium zucchinis and yellow summer squash, one large lemon cut in half with zest curls nearby, four whole uncracked brown eggs, a small mound of uncooked orzo pasta, a small white bowl with golden olive oil, a small white bowl of melted butter, a small white bowl containing finely diced white onion, a small white bowl of minced fresh garlic cloves, a small white bowl with a pale creamy liquid representing evaporated milk, a small white bowl of chicken broth, a small white bowl of cornstarch powder, a small pile of shredded mozzarella cheese, a small pile of crumbled feta cheese, small piles of paprika powder, dried thyme, salt, and black pepper arranged symmetrically on a simple white ceramic plate, all ingredients looking fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lemon Chicken Orzo Skillet, lemon chicken skillet, lemon chicken dinner, one-pan lemon chicken, citrus chicken orzo

Chicken breasts: I find chopping into bite-sized pieces cooks evenly and keeps every bite juicy.
Paprika, salt, and pepper: Simple seasoning that adds warmth and enhances the chicken’s flavor.
Olive oil: For sautéing the chicken and adding richness to the dish.
Butter: Adds a subtle richness to the orzo base. It’s worth the extra spoonful!
Onion (or powder): Adds sweet depth; fresh onion creates a better texture but powder works in a pinch.
Garlic (or powder): Essential for that savory punch—fresh is best but powder works too.
Orzo pasta: The tender pasta pearls soak up all the lemony sauce beautifully.
Zucchini or yellow summer squash: Optional, but they add a lovely fresh texture and subtle sweetness.
Evaporated milk: This gives the dish its creamy, silky texture without weighing it down.
Cornstarch: Helps thicken the sauce to that perfect risotto-like consistency.
Low sodium chicken broth: Keeps the dish flavorful without being too salty—plus you can adjust salt later.
Lemon zest and juice: The heart of this recipe—use fresh lemon for the brightest flavor.
Chicken bouillon/better than bouillon: Boosts umami and deepens the savory notes.
Dried thyme: Adds a herbal earthiness that complements the lemon and chicken.
Mozzarella: Melts into creamy goodness throughout the orzo.
Feta cheese: A little tangy bite to contrast with the creamy base.
Fresh herbs (basil, dill, parsley): Bright, fresh flavors finished at the end for that lovely herbal aroma.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own by switching up the veggies or cheeses, and honestly, it’s very forgiving if you want to tweak it for your dietary needs or whatever you’ve got in the fridge. Don’t be afraid to experiment here—you might discover a new favorite way to enjoy it!

Veggie Swap: I sometimes swap zucchini with grated carrots or spinach for different textures and colors, and my family never complains.
Dairy-Free: Use coconut milk instead of evaporated milk, and skip the cheeses or add a dairy-free alternative; it still comes out super tasty.
Spicy Kick: Add a pinch of red pepper flakes when sautéing the onions if you love a little heat.
Protein Swap: This recipe works well with chicken thighs or even turkey breast if that’s what you have on hand.

How to Make Lemon Chicken Orzo Skillet Recipe

Step 1: Season and Sear the Chicken

Start by patting your chicken pieces dry right on the cutting board—this helps the seasoning stick and prevents steaming in the pan. Sprinkle evenly with salt, paprika, and pepper, then heat olive oil in a large braiser or Dutch oven over medium-high heat. Toss the chicken in and cook only until most of it turns opaque—don’t fret if it isn’t fully cooked yet since it’ll finish later. Removing it now keeps the chicken juicy.

Step 2: Sauté Onion, Garlic, and Orzo

Using the chicken drippings, melt butter in the pan and add your diced onion. Let it soften for about 4 minutes before stirring in orzo and grated zucchini (if using). Cook for a couple minutes more to lightly toast the orzo—it brings out a nuttier flavor. Then throw in the minced garlic and cook another 2 minutes until everything smells fragrant and the onions are tender.

Step 3: Create the Creamy Lemon Sauce

This part is where the magic happens. Whisk together chicken broth and cornstarch until smooth, then pour it into the pan along with evaporated milk, lemon zest, lemon juice, chicken bouillon, and dried thyme. Stir everything well, and nestle the partially cooked chicken back into the skillet. Cover and bring to a gentle simmer, then lower heat and let it cook for 8-10 minutes, stirring every couple of minutes—this keeps the orzo from sticking and ensures a creamy texture. If it looks dry before the orzo is tender, just add more broth a little at a time.

Step 4: Finish with Cheeses and Herbs

Once the orzo is perfectly tender and the sauce is luxuriously creamy, stir in shredded mozzarella until it melts all through the pan, then add crumbled feta plus fresh chopped basil, dill, and parsley. Give it a taste and adjust salt, pepper, or extra lemon juice if you want more zing. If you prefer a saucier dish, a splash more broth or milk will do the trick beautifully.

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Pro Tips for Making Lemon Chicken Orzo Skillet Recipe

Don’t Overcook the Chicken Upfront: Leaving it slightly underdone before adding the liquids prevents it from drying out later.
Toast the Orzo: Sautéing orzo just until fragrant helps avoid a gummy texture and adds a nice nutty depth.
Keep Stirring While Simmering: This prevents the orzo from sticking and ensures that creamy consistency you’re aiming for.
Balance the Lemon: Taste before adding all the lemon juice; sometimes I add less at first and brighten it right at the end for control.

How to Serve Lemon Chicken Orzo Skillet Recipe

A close-up view of a white bowl filled with creamy, light golden orzo pasta mixed with small bits of vegetables and herbs. The orzo has a smooth and slightly shiny texture, coated in a thick sauce. Small pieces of chopped fresh green herbs and white cheese crumbles are scattered on top, adding a contrast of color. A charred lemon slice with dark grill marks sits on the side, partially visible in the bowl. The bowl is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Lemon Chicken Orzo Skillet, lemon chicken skillet, lemon chicken dinner, one-pan lemon chicken, citrus chicken orzo

Garnishes

I usually finish this dish with a little extra sprinkle of fresh chopped herbs—basil and parsley both—plus a zest of lemon for that extra bright note. Sometimes a handful of toasted pine nuts adds a lovely crunch and buttery flavor, and if you love spicy, a drizzle of chili oil pairs surprisingly well!

Side Dishes

This skillet is pretty hearty on its own, but I like serving it alongside a simple green salad with a vinaigrette to cut through the creaminess. Roasted asparagus or garlic green beans also make great veggie companions that keep the meal balanced and fresh.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins sprinkled with extra herbs and a wedge of lemon on the side—it makes dinner feel a little more festive. Another idea is to layer it in a nice serving dish and top with a handful of fresh microgreens or edible flowers for added color and elegance.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but the orzo does soak up most of the sauce, so it thickens quite a bit.

Freezing

Freezing works okay if you want to save portions for later, but the texture of orzo softens when thawed. I recommend freezing without the fresh herbs and feta—add those fresh when reheating for better flavor.

Reheating

Reheat gently on the stove over low heat with a splash of chicken broth or water to loosen up the sauce. Stir often to prevent sticking and to restore that creamy texture. Microwave works too but less evenly—stir mid-way to avoid hot spots.

FAQs

Can I use brown rice or quinoa instead of orzo in this Lemon Chicken Orzo Skillet Recipe?

You can swap orzo for brown rice or quinoa, but cooking times will vary. Brown rice and quinoa need longer to cook and more liquid, so plan to simmer the dish longer and add broth as needed. The texture won’t be quite the same creamy pasta feel, but it’s a great gluten-free alternative.
What’s the best way to prevent the orzo from sticking?

Frequent stirring during simmering is key. Also, toasting orzo in butter before adding liquids helps create a protective coating on the pasta, reducing its tendency to clump or stick to the bottom.
Can I make this Lemon Chicken Orzo Skillet Recipe vegetarian?

Absolutely! Skip the chicken and use vegetable broth instead of chicken broth. Add protein-rich ingredients like chickpeas or mushrooms to keep it hearty. The fresh lemon and herbs will still shine.
Is evaporated milk necessary, or can I use regular milk or cream?

Evaporated milk gives a rich yet light creaminess without being too heavy. You can substitute with whole milk, half-and-half, or cream if you prefer, but adjust the quantity so it doesn’t make the dish too watery or overly thick.
How do I make sure the chicken stays tender in this recipe?

Don’t overcook the chicken in the initial searing step; it should be slightly underdone before simmering. Cooking it gently with the broth and orzo helps it finish perfectly without drying out.

Final Thoughts

This Lemon Chicken Orzo Skillet Recipe has quickly become one of my go-to meals when I want something that’s both cozy and fresh. I always get compliments on how the flavors come together—bright lemon, tender chicken, creamy orzo, and those fresh herbs making it feel like a hug in a bowl. I really hope you give it a try soon; it’s one of those dishes that’s easy enough for weeknights but special enough for company. Trust me, once you make it, it’ll be a staple in your kitchen like it is in mine!