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Creamy Lemon Chicken Orzo dish featuring a delicious, vibrant meal.

Creamy Lemon Chicken Orzo

The ultimate guide to making a delectable, creamy, and zesty Lemon Chicken Orzo dish that will tantalize your taste buds. This recipe combines the richness of heavy cream, the tang of fresh lemon, and the starch-thickening properties of orzo pasta for a perfectly balanced and easy-to-prepare meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1 cup uncooked orzo pasta
  • 2 cups heavy cream
  • 1/2 cup freshly squeezed lemon juice about 2-3 lemons
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley optional

Equipment

  • large skillet
  • cutting board
  • knife
  • measuring cups and spoons
  • Pot for cooking orzo
  • colander
  • wooden spoon

Method
 

  1. In a large skillet, cook the cubed chicken over medium-high heat until no longer pink, about 6-8 minutes. Transfer the cooked chicken to a plate and set aside.
  2. In the same skillet, bring 2 cups of water to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes, until al dente. Drain the orzo and set aside.
  3. In the same skillet, combine the heavy cream, lemon juice, lemon zest, garlic, salt, and pepper. Bring the mixture to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
  4. Add the cooked chicken and orzo to the skillet and stir to combine. Cook for an additional 2-3 minutes, or until the chicken is heated through and the sauce has reached the desired consistency.
  5. Remove from heat and stir in the chopped parsley, if desired.
  6. Serve hot and enjoy your creamy, lemon-infused Chicken Orzo masterpiece!

Notes

The key to this recipe is balancing the right amount of lemon juice to prevent the cream from curdling, and using orzo pasta to help thicken the sauce. For best results, cook the components separately and then combine them at the end. This dish can be stored in the refrigerator for up to 3 days and reheated gently before serving.