Name: Lemon Chicken Orzo Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound chicken breasts, chopped into large bite size pieces; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1 small onion, diced (or 1 teaspoon onion powder); 4 garlic cloves, minced (or 1 teaspoon 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 (1/4 cup juice); 1 teaspoon chicken bouillon or better than bouillon; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup shredded mozzarella; 1/4 cup feta cheese; 1/4 cup chopped basil; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh parsley

There’s something about the bright, zesty flavor of lemon paired with tender chicken and creamy orzo that just hits the comfort food sweet spot. This Lemon Chicken Orzo Skillet Recipe brings all that goodness together in one pan for an easy, satisfying dinner you’ll want on repeat.

A close-up of a creamy risotto dish in a white pan with a light beige color base mixed with small pieces of chicken or meat. On top, there are three grilled lemon slices with a slightly charred brown crust, sprinkled with crumbled white cheese and chopped fresh green herbs. A few basil leaves sit near the lemon slices, adding bright green color. A gold spoon rests on the left side, partly in the risotto. The background is a white marbled surface with scattered green herb leaves. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Chicken Orzo Skillet Recipe
Top Tip
How to Serve Lemon Chicken Orzo Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chicken Orzo Skillet Recipe

Why You'll Love This Recipe

This Lemon Chicken Orzo Skillet Recipe is one of those dishes that’s both cozy and fresh at the same time. I love how everything cooks in one skillet, which means fewer dishes and more time to dig in. It’s ready in about 30 minutes — perfect for weeknights or anytime you want a fuss-free, flavorful meal.

One-Pan Wonder: Cooking everything together lets the flavors meld beautifully while saving you cleanup time.
Bright & Creamy: The lemon adds a lively zing that balances the creamy orzo and tender chicken perfectly.
Customizable: You can easily swap veggies, proteins, or cheeses to make it your own kitchen masterpiece.
Comfort Food Magic: It’s comforting without being heavy—ideal when you want something both satisfying and fresh.

The image shows a close-up view of creamy orzo pasta in a white bowl, with a rich texture and light golden color mixed with small green herb pieces scattered on top. There are some small crumbles of white cheese and finely chopped fresh herbs like parsley or basil on the surface, adding green and white spots to the creamy yellow base. In the background, a charred grilled lemon half is visible, with caramelized dark lines contrasting with the bright yellow of the lemon. The bowl rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines simple, fresh ingredients that work in harmony to create a luscious, tangy, and savory dish. The chicken and orzo make it filling, while the lemon zest and juice brighten everything up. Don’t skip the evaporated milk—it adds creaminess without heaviness.

Flat lay of fresh, large raw chicken breasts chopped into bite-sized pieces, a small pile of bright orange paprika powder, a small heap of coarse salt crystals, whole black peppercorns scattered nearby, two tablespoons of golden olive oil in a small white ceramic bowl, a small white ceramic bowl with creamy butter cubes, one small white onion peeled and diced, four fresh garlic cloves peeled and minced, uncooked orzo pasta in a neat mound, two medium zucchini with vibrant green skin, grated finely, one lemon cut in half showing juicy pulp and a small white ceramic bowl with bright yellow lemon zest, a small white ceramic bowl filled with smooth evaporated milk, a small white ceramic bowl holding translucent cornstarch powder, a simple white ceramic bowl with rich, low sodium chicken broth, a small white ceramic bowl with crumbled chicken bouillon cube, a small white ceramic bowl of shredded white mozzarella cheese, a small white ceramic bowl of crumbled white feta cheese, fresh green basil leaves scattered neatly, a small bunch of fresh dill, and a small bunch of fresh curly parsley, all arranged symmetrically and balanced 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

Chicken breasts: Tender, mild-flavored, and easy to cook quickly; bite-sized pieces help them cook evenly.
Paprika, salt, pepper: Classic seasonings that bring warmth and depth to the chicken.
Olive oil: For searing the chicken to get a nice golden crust without sticking.
Butter: Adds richness and helps soften the onions and garlic beautifully.
Onion (or powder): Builds a savory base and adds a subtle sweetness.
Garlic (or powder): Essential for that aromatic punch.
Orzo pasta: Quick-cooking and absorbs flavors well, providing a lovely creamy texture.
Zucchini and/or yellow squash (optional): Adds moisture, nutrition, and a subtle fresh flavor without overpowering.
Evaporated milk: Thickens the sauce while keeping it silky without using heavy cream.
Cornstarch: Ensures a nice thickened sauce that's not runny.
Chicken broth: Deepens the savory flavor and cooks the orzo perfectly.
Lemon zest and juice: Key flavor boosters—adding freshness and tang.
Chicken bouillon or better than bouillon: Elevates the savory, meaty notes—don’t skip this!
Dried thyme: Earthy herb that complements lemon and chicken splendidly.
Mozzarella & feta cheese: Mozzarella melts beautifully for creaminess, feta adds tang and bite.
Fresh herbs (basil, dill, parsley): Finish the dish with vibrant, fresh herbal notes.

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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.

Make It Your Way

I love experimenting with this Lemon Chicken Orzo Skillet Recipe by swapping proteins and veggies depending on what’s in my fridge. Feel free to make it your own — I promise it’s just as delicious no matter how you tweak it.

Swap Protein: One of my favorite twists is using shredded rotisserie chicken for a super quick version; it’s just as flavorful and even less prep.
Add Veggies: Toss in mushrooms or spinach to bulk it up and sneak in extra greens. I’ve even added roasted red peppers for a smoky touch.
Change Cheese: Parmesan instead of feta gives it a cheesier feel. Once, I tried smoked gouda, and it was a fun surprise!
Makes It Vegan: Try chickpeas instead of chicken, use vegetable broth, and swap cheese for vegan alternatives to enjoy a plant-based spin.

Step-by-Step: How I Make Lemon Chicken Orzo Skillet Recipe

Step 1: Season and Sear the Chicken

Start by patting your chicken dry—this is key to getting a nice sear. Season the chunks with paprika, salt, and pepper right on the cutting board to keep it simple. Heat up olive oil in your skillet until shimmering, then add the chicken in a single layer. Cook until the pieces are mostly opaque, about 4-5 minutes—don’t worry they won’t be fully cooked yet. Removing the chicken now allows us to build flavor in the pan for the orzo next.

Step 2: Sauté Aromatics & Orzo

In the same pan with those flavorful chicken drippings, melt the butter and toss in diced onions. Sauté for about 4 minutes until softened and fragrant. Add the orzo next, stirring for about 2 minutes so it starts to toast lightly—a step that adds a subtle nuttiness and keeps it from turning mushy.

Step 3: Add Zucchini and Garlic

Now stir in the grated zucchini and minced garlic. They cook quickly, so about 2 minutes is perfect to let the zucchini soften slightly and the garlic blossom without burning. This is when the pan fills with the most amazing aromas—seriously, it’s already hard to resist!

Step 4: Build the Creamy Lemon Broth

Pour in the evaporated milk and the chicken broth mixed with cornstarch (whisk it beforehand so there are no lumps). Add the lemon zest, lemon juice, a bit of chicken bouillon (or better than bouillon, which I swear makes a big difference), thyme, salt, and pepper. Give everything a good stir so the flavors combine and then nestle your partially cooked chicken back into the skillet.

Step 5: Simmer Until Orzo is Tender

Cover and bring the skillet to a gentle simmer, then lower heat to medium-low. Let it cook about 8-10 minutes, stirring every couple of minutes to keep the orzo from sticking and burning on the bottom. The consistency you’re aiming for is creamy but not dry — like risotto. If it’s drying out and the orzo still isn’t tender, just add a bit more broth or water while cooking.

Step 6: Melt Cheese and Finish with Herbs

Turn off the heat and stir in shredded mozzarella so it melts into a gooey, luscious layer. Next, fold in feta for tang, then toss in fresh basil, dill, and parsley. Give it a taste and adjust the lemon juice, salt, or pepper as you like — sometimes I add a splash more lemon at the end for that extra bright punch.

Top Tip

From my experience making this Lemon Chicken Orzo Skillet Recipe, a few little moves really make a big difference in flavor and texture. Here’s what I’ve learned that helps it come out perfect every time.

Don’t skip drying the chicken: Moisture on the chicken prevents that nice sear and can cause it to steam instead of brown, which changes flavor.
Toast the orzo: It might feel like an extra step, but I promise this nutty boost is worth the couple minutes and helps keep the orzo from clumping.
Use chicken bouillon: I tasted this recipe without it and it felt flat; a teaspoon or an equivalent cube really brings out a deeper, savory richness.
Stir frequently during simmering: This keeps the orzo from sticking to the pan’s bottom and helps develop a creamy risotto-like texture.

How to Serve Lemon Chicken Orzo Skillet Recipe

Garnishes

I usually sprinkle extra fresh herbs like basil and parsley on top before serving. A little extra crumbled feta adds tang and a lovely creamy contrast. Sometimes I zest a little more lemon on top if I want to punch up the brightness even more — that fresh citrus aroma at the table is irresistible!

Side Dishes

Because this skillet is so flavorful and filling, I like pairing it with light sides — a crisp green salad with a lemon vinaigrette complements it beautifully. Roasted asparagus or garlic sautéed green beans also work well if you want some extra veggies on the plate.

Creative Ways to Present

For casual dinners, I serve straight from the skillet—there’s something cozy about sharing that way. But for special occasions, try plating it in shallow bowls garnished with edible flowers or microgreens for a fancy touch. I’ve also stuffed leftover orzo into roasted bell peppers for a fun family-friendly presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where it keeps well for up to five days. The orzo tends to soak up the sauce as it rests, so it thickens quite a bit, but it still tastes fantastic!

Freezing

I’ve found that freezing this particular skillet isn’t ideal because the creamy texture doesn’t hold up well after thawing. The orzo can get mushy and the sauce separates slightly, so it’s best enjoyed fresh or refrigerated.

Reheating

Leftovers reheat best on the stove over low heat with a splash of broth or milk added to loosen the sauce and get that creamy texture back. If you’re using a microwave, heat in short bursts and stir often, adding liquid as needed to keep it smooth.

Frequently Asked Questions:

Can I use other types of pasta instead of orzo?

Orzo's small, rice-like shape works best for this recipe because it cooks quickly and absorbs the lemony broth perfectly, creating a creamy texture similar to risotto. Larger pasta shapes might not cook evenly or soak up the sauce the same way, but you could experiment with small pastas like acini di pepe for a slightly different twist.

What if I don’t have evaporated milk?

If you don’t have evaporated milk, you can use half-and-half or whole milk. Just keep in mind the sauce might be a little less creamy, so you might want to add a teaspoon of cornstarch or reduce the liquid a bit to thicken it up.

Can I make this recipe dairy-free?

Absolutely! To make the Lemon Chicken Orzo Skillet Recipe dairy-free, swap the butter with olive oil or a plant-based butter, use a dairy-free milk alternative like oat or almond milk (unsweetened), and omit the cheeses or use dairy-free cheese substitutes. The flavor will still be fresh and delicious.

How can I tell when the orzo is perfectly cooked?

The orzo should be tender but still have a slight bite—not mushy. When cooking, stir frequently and taste test after about 8 minutes of simmering. If it’s still too firm, continue cooking a few more minutes, adding liquid as needed. It’s very similar to making risotto, so trust your taste buds.

Final Thoughts

This Lemon Chicken Orzo Skillet Recipe is truly a weeknight hero in my kitchen — quick, creamy, and bursting with bright lemon goodness that never fails to lift my mood. It’s a dish I feel great serving to friends or family, especially when I want something easy yet impressive. I hope you enjoy making it as much as I do — it’s one of those recipes that feels like a warm hug after a busy day.