There’s something magical about a creamy, one-pan dinner that feels both comforting and fresh at the same time and this Creamy Lemon Chicken and Orzo delivers exactly that. Juicy, pan-seared chicken thighs nestle into tender orzo simmered in protein-rich bone broth, while chickpeas add fiber and a splash of heavy cream, fresh parmesan & spinach tie it all together. It’s cozy and satisfying while still packing in 38g protein & 6g fiber per serving!
Okay I was so excited to see how much you are loving my creamy cajun salmon orzo! It went viral on several platforms, and already has lots of 5 star reviews here on the blog. So first of all, thank you for your support, and secondly…I got another one for ya!! I basically took the same methodology as the salmon dish, and turned it into a creamy lemon chicken and orzo dish. Don’t worry…it’s just as easy, delicious and nourishing as the last one!
It all starts out with some (quickly) marinated chicken thighs that are pan-seared until perfectly golden, then we move onto making a creamy lemon orzo that’s bright and zesty and simmered in bone broth for extra protein and nutrients. It’s finished off with a touch of heavy cream and parmesan for the perfect balance. And yes, all that happens in one pan in just 35 minutes of cook time…hallelujah!
So the next time you’re craving something cozy but also want a healthy, balanced meal…look no further! This one pan creamy lemon chicken and orzo will satisfy all your cravings while also leaving you full. I’m not trying to beat a dead horse here but like….what variation should I make next!? Send me your ideas & I’ll get cheffin!
Why You’ll Love this Creamy Lemon Chicken and Orzo
- This is a one pan meal ready in under 45 minutes!
- Each serving packs in 38g of protein and 6g of fiber.
- It’s cozy and comforting, but still balanced and nourishing.
- It’s loaded with bright, zesty flavor and creaminess in each bite!
- It stores well as leftovers…or make it for meal prep!
What You Need to Make this Creamy Lemon Chicken and Orzo
For the Chicken:
- Boneless, Skinless Chicken Thighs: The protein source here is boneless, skinless chicken thighs which I love because they stay super moist & juicy! I get mine from ButcherBox and you can use my code MADDIE60 for $60 off across your first three boxes + free meat for a year!
- Avocado Oil: Or olive oil, for marinating the chicken in.
- Oregano, Paprika, Garlic Powder, Kosher Salt & Black Pepper: This simple spice blend is herby, slightly earthy and pairs great with the creamy lemon orzo!
For the Creamy Lemon Orzo:
- Yellow Onion: About 1 large yellow onion, diced.
- Garlic: Fresh minced, of course.
- Lemon Zest: For that bright, concentrated lemon flavor! Be careful to avoid the pith (white part) as that will make your orzo bitter.
- Orzo: I used Barilla, but feel free to experiment with a gluten free orzo, such as Jovial or DeLallo. Cook time may vary if you use a different brand of orzo.
- Chicken Bone Broth: Bone broth is an easy way to increase the protein and nutrients in this dish. Either chicken bone broth or beef bone broth work. You can also substitute standard broth/stock for a more budget-friendly option.
- Dijon Mustard: This is an optional, but encouraged, ingredient that adds depth of flavor to the creamy lemon chicken and orzo.
- Chickpeas: To add in some extra protein & fiber, toss in a can of chickpeas or white beans! Chickpeas stay a little firmer, which I prefer, but cannellini or great northern beans will also work, just note that the mouthfeel may be a bit more mealy.
- Spinach: At the very end, we will wilt in some fresh baby spinach which adds color and lots of vitamins and minerals!
- Heavy Cream: The finishing touch is some heavy cream, which balances everything out. You can substitute full-fat canned coconut milk or a dairy-free heavy cream alternative.
- Parmesan Cheese: I actually prefer parmigiano reggiano because it’s so much more flavor, but regular parmesan is fine here too! Be sure to freshly & finely grate it (I use a microplane zester) so that it easily melts into the sauce.
- Lemon Juice: Juice from 1 whole lemon!
- Red Pepper Flakes, Kosher Salt & Black Pepper: Kick up the flavor a notch with red pepper flakes, kosher salt & black pepper to taste.
How To Make this Easy One Pan Lemon Chicken and Orzo
Prep the Chicken Thighs:
First, pat your chicken thighs dry very well with paper towels. Then, add them to a bowl with the oil and seasonings & toss to coat. Set aside while you chop & prep the other ingredients.
Pan-Sear the Chicken:
Next, bring a 12″ cast-iron pan (or similar sized stainless steel pan) to medium heat. Allow the pan to thoroughly preheat for several minutes until nice and hot. Then, add chicken thighs and cook until golden, about 5 minutes. Flip, and continue cooking until done through, about 3 more minutes. Transfer chicken thighs to a plate and loosely tent with aluminum foil to keep them warm.
Saute Aromatics, Toast Orzo:
Reduce heat to medium and add a bit more oil as needed. Then, add onion & season with kosher salt. Sauté, stirring occasionally, for about 4 minutes, or until starting to turn translucent. Add in garlic and lemon zest, stir, and cook for 30 more seconds. Then, add in the orzo and toast for 2-3 more minutes, stirring occasionally.
Deglaze, Let Simmer until Tender:
Next, deglaze the pan with chicken bone broth, scraping up any browned bits at the bottom of the pan. Then, stir in the dijon mustard, red pepper flakes & beans. Allow the broth to come up to a gentle boil, then cover the pan with a lid and reduce heat to low. Let simmer for ~12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan.
Finish with Heavy Cream & Spinach, Nestle in Chicken:
Once the orzo is tender, turn off the heat and add in the heavy cream, parmesan, lemon juice, spinach and more kosher salt & black pepper as needed. Stir to combine. Nestle in the chicken thighs, then place the lid back on and let it sit for 3 minutes, or until the spinach is wilted and the chicken is warm. Optionally, garnish with chopped parsley and enjoy!
Frequently Asked Questions:
- Can I use chicken breast instead? Chicken breast will definitely work, just be sure to either buy thinly sliced, or butterfly/beat it down until 1/4-1/2″ thick. Cook time will vary depending on the thickness.
- Can I make this gluten free? Dairy free? To make this gluten free, all you need to do is substitute a gluten free orzo like this one from Jovial or DeLallo. Cook time may vary slightly. And this can easily be made dairy free by substituting a dairy-free heavy cream alternative, such as Country Crock Plant Cream or full-fat canned coconut milk, and omitting the parmesan.
- What can I use instead of chickpeas/white beans? If you’re not a bean fan, just leave them out! This creamy lemon chicken and orzo will still be delicious. But, if you want to add some fiber to this recipe, try incorporating frozen cauliflower rice at step 4 instead.
How Should I Store Leftovers?
Allow the lemon chicken orzo to cool down, then transfer it to an airtight container and store in the fridge for 3-4 days. Re-heat your portion in the microwave for about 1-1.5 minutse, or until warmed through. Enjoy!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Orzo Recipes?
- One Pan Cajun Salmon Orzo
- Creamy Corn Orzo with Shrimp
- Spring Chickpea Orzo Salad with Lemon Leek Dressing
- Cacio e Pepe Orzo with Chicken
- One Pan Buffalo Chicken Orzo
Creamy Lemon Chicken and Orzo
Equipment
- microplane zester
- medium bowl
- 12" cast iron pan with lid
- spatula
- plate
- aluminum foil
Ingredients
For the Chicken:
- 1-1.25 lbs boneless, skinless chicken thighs
- 2 tbsp avocado oil or olive oil
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Creamy Lemon Orzo:
- ½ large yellow onion diced
- 4 large garlic cloves minced
- zest from 1 lemon
- 1 cup dry orzo
- 2 cups chicken bone broth
- 1 can chickpeas or cannellini beans (15oz, drained & rinsed) — SEE NOTE*
- ½ tbsp dijon mustard (optional)
- red pepper flakes to taste
- 3 oz baby spinach
- ½ cup heavy cream
- ½ cup finely grated parmesan cheese (0.5oz)
- juice from 1 lemon
- kosher salt & black pepper to taste
Instructions
- First, pat your chicken thighs dry very well with paper towels. Then, add them to a bowl with the oil and seasonings & toss to coat. Set aside while you chop & prep the other ingredients.1-1.25 lbs boneless, skinless chicken thighs, 2 tbsp avocado oil, 1 tsp dried oregano, ½ tsp paprika, ½ tsp garlic powder, ½ tsp kosher salt, ¼ tsp black pepper
- Next, bring a 12" cast-iron pan (or similar sized stainless steel or nonstick pan) to medium-high heat. Allow the pan to thoroughly preheat for several minutes until nice & hot. Then, add chicken thighs and cook until golden, about 5 minutes. Flip, and continue cooking until done through, about 3 more minutes. Transfer chicken thighs to a plate and loosely tent with aluminum foil to keep them warm.
- Reduce heat to medium and add a bit more oil as needed. Then, add onion & season with kosher salt. Saute, stirring occasionally, for about 4 minutes, or until starting to turn translucent. Add in garlic and lemon zest, stir, and cook for 30 more seconds. Then, add in the orzo and toast for 2-3 more minutes, stirring occasionally.½ large yellow onion, 4 large garlic cloves, zest from 1 lemon, 1 cup dry orzo
- Deglaze the pan with chicken bone broth, scraping up any browned bits at the bottom of the pan. Then, stir in the dijon mustard, red pepper flakes & beans. Allow the broth to come up to a gentle boil, then cover the pan with a lid and reduce heat to low. Let simmer for ~12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan.2 cups chicken bone broth, 1 can chickpeas or cannellini beans, ½ tbsp dijon mustard, red pepper flakes
- Once the orzo is tender, turn off the heat and add in the heavy cream, parmesan, lemon juice, spinach and more kosher salt & black pepper as needed. Stir to combine. Nestle in the chicken thighs, then place the lid back on and let it sit for 3 minutes, or until the spinach is wilted and the chicken is warm. Optionally, garnish with chopped parsley and enjoy!3 oz baby spinach, ½ cup heavy cream, juice from 1 lemon, kosher salt & black pepper, ½ cup finely grated parmesan cheese
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.