Creamy Lemon Chicken Orzo Skillet
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This Creamy Lemon Chicken Orzo Skillet is the kind of meal that feels just right for spring. It has all the comfort of a creamy pasta dish, but the fresh lemon flavor keeps it light and bright at the same time. It is a delicious combination that feels cozy without being too heavy.
One of the best things about this recipe is how easy it is to make. Everything comes together in just one pot and in about 30 minutes, which means less time cooking and less cleanup afterward. It is the kind of simple, flavorful meal that is perfect for busy weeknights but still special enough to serve when you want something a little extra.
I have to admit, I was a little unsure about how this dish would go over with my husband, but he ended up loving it. The creamy sauce, tender chicken, and fresh lemon flavor came together in a way that was comforting but still bright and fresh. It turned out to be one of those meals that feels a little different from the usual dinner routine in the best possible way. He even took leftovers to work for lunch!
This lemony orzo includes fresh chopped spinach, which adds a nice pop of color and an easy way to work in a little extra goodness. If spinach is not your favorite, you can easily switch it up with frozen peas or tender pieces of asparagus instead. Both options would pair really well with the creamy sauce and bright lemon flavor, making this recipe easy to adapt based on what you have on hand or what your family enjoys.
Ingredients for Creamy Lemon Chicken Orzo Skillet
- OLIVE OIL
- ONION
- GARLIC
- ORZO
- CHICKEN BROTH
- MILK
- CREAM
- FRESH LEMONS
- SALT
- PEPPER
- PARMESAN CHEESE
- COOKED CHICKEN
- FRESH SPINACH
Instructions for Creamy Lemon Chicken Orzo Skillet
Start by heating the olive oil in a deep large skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes, until it softens and becomes translucent. Stir in the garlic and orzo, then cook for another 1 to 2 minutes, stirring often, until the garlic is fragrant and the orzo is lightly toasted.
Next, pour in the broth, milk, cream, lemon juice, salt, and pepper. Stir everything together and bring the mixture to a gentle simmer. Let it cook for 9 to 10 minutes, stirring often, until the orzo is tender and cooked to al dente. Do not worry if there is still some liquid left in the skillet. That liquid helps create the creamy sauce for the dish.
Once the orzo is cooked, remove the skillet from the heat and stir in the Parmesan cheese. Mix until the cheese is fully melted into the sauce. Give it a taste and add a little more salt and pepper if needed.
Add the cooked chicken, chopped spinach, and lemon zest to the skillet. Return the pan to medium-low heat and cook just until the chicken is warmed through and the spinach begins to wilt. Serve right away, topped with extra Parmesan cheese if desired. Keep in mind that the pasta will continue to thicken as it sits, so this dish is best enjoyed soon after it is made.
Frequently Asked Questions
Can I use rotisserie chicken in this recipe?
Yes. Rotisserie chicken is a great option and makes this recipe even quicker to prepare. Just shred or chop the chicken and stir it in at the end to warm through.
Can I use a different pasta instead of orzo?
Orzo works best for this recipe because it cooks quickly and creates the right texture for the creamy sauce. Another small pasta may work, but the liquid and cooking time may need to be adjusted.
What can I use instead of spinach?
Frozen peas or chopped asparagus are both great substitutes. They pair well with the lemon flavor and make an easy swap depending on what you have on hand.
Can I make this recipe ahead of time?
This dish is best served soon after making it because the orzo will continue to absorb the sauce as it sits. If needed, you can make it ahead and add a splash of broth, milk, or cream when reheating to loosen it up.
How do I store leftovers?
Store leftovers in an airtight container in the fridge. Reheat gently on the stovetop or in the microwave, adding a little extra liquid if needed to bring back the creamy texture.
What kind of Parmesan should I use?
Freshly grated Parmesan will melt the smoothest and give the best flavor. Pre-shredded Parmesan can work, but it may not melt as nicely.
Why is there still liquid in the skillet when the orzo is done?
That extra liquid is normal and is what helps create the creamy sauce. As the dish sits, the orzo will continue to absorb some of it and the sauce will thicken.
Can I add more vegetables?
Yes. This recipe is easy to customize with vegetables like peas, asparagus, or even mushrooms. Just make sure they are cooked until tender before serving.
What should I serve with creamy lemon chicken orzo skillet?
This dish is satisfying on its own, but it also pairs well with a simple green salad, roasted vegetables, or warm bread.
Tips and Tricks
- Toast the orzo first. Cooking the orzo for a minute or two before adding the liquid gives it extra flavor and helps build a richer dish.
- Stir often while it cooks. Orzo can stick to the bottom of the skillet, so stirring often helps it cook evenly and keeps the sauce smooth.
- Do not worry about extra liquid. A little liquid left in the pan is exactly what you want since it helps create the creamy sauce and will thicken as the pasta sits.
- Use freshly grated Parmesan. Fresh Parmesan melts better and gives the sauce the best flavor and texture.
- Serve it right away. This dish is best when served soon after cooking, while the sauce is still creamy and the orzo has the best texture.
FOR MORE RECIPES LIKE THIS, TRY:
- Instant Pot Lemon Orzo Soup
- Sticky Lemon Chicken
- Lemon Roasted Asparagus
- Creamy Lemon Rosemary Chicken
Creamy Lemon Chicken Orzo Skillet
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp olive oil
- ½ cup onion finely diced
- 3 cloves garlic minced
- 1 ½ cup orzo 10 ounces
- 1 cup milk
- ½ cup heavy cream
- ¼ cup lemon juice from two lemons, zest one of them and set aside the zest
- ¼ tsp salt
- pinch black pepper
- 1 cup Parmesan cheese freshly grated
- 3 cups chicken cooked and diced (I used rotisserie chicken)
- 1-2 cups fresh spinach chopped (I use 1 cup)
- 1-2 tsp lemon zest depending on how lemony you like it
Instructions
- In a deep 12-inch skillet, warm olive oil over medium heat. Add in the onion and cook for 2 to 3 minutes until translucent.
- Add the garlic and orzo and cook for 1 to 2 minutes, stirring constantly, until orzo is lightly toasted.
- Add in the broth, milk, cream, lemon juice, salt, and pepper. Bring to a simmer. Simmer for 9 to 10 minutes, stirring often, until the orzo is al dente. There will still be liquid left in the pan after cooking. This helps create the sauce for the pasta.
- Remove from the heat and add the Parmesan cheese. Stir until melted. Taste and season with additional salt and pepper, if needed.
- Add in the chicken, spinach, and lemon zest. Return to medium-low heat and warm the chicken.
- Serve topped with additional Parmesan cheese, if desired. The pasta will thicken as it cools. It is best served as soon as possible. Serves 6.
Nutrition
This recipe is adapted from Mel’s Kitchen Cafe.
