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 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 ½ 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 ¼ cup lemon 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 crumbled feta cheese; 1/4 cup chopped fresh basil; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh parsley

Jump to Recipe· 4.4 from 137 reviews

If you’re looking for a comforting, fresh, and super flavorful one-pan meal, you’re going to fall head over heels for this Lemon Chicken Orzo Skillet Recipe. I absolutely love how this dish comes together in just about 30 minutes, delivering tender chicken, creamy orzo, and a bright zing of lemon—all in one skillet. Whether it’s a busy weeknight or a casual weekend dinner, this recipe is a total winner that your whole family will rave about!

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Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks in a single skillet, which means less cleanup and more time to relax.
Bright and Creamy Flavor: The lemon adds a fresh zing while the evaporated milk creates a rich, creamy texture you’ll crave.
Family Favorite: My family always asks for this one, especially since it’s packed with veggies like zucchini hidden in the orzo.
Quick to Make: From chopping to table in just about 30 minutes—perfect for busy evenings or last-minute guests.

Lemon Chicken Orzo Skillet Recipe - Recipe Step

Ingredients You’ll Need

I love how the ingredients in this Lemon Chicken Orzo Skillet Recipe come together for a balance of fresh, creamy, and savory flavors. Plus, many of these are pantry staples you might already have, which is always a win when you want a quick, satisfying meal.

Lemon Chicken Orzo Skillet Recipe - Ingredients

Chicken breasts: Boneless and skinless work best for quick cooking and easy chopping.
Paprika, salt, and pepper: Simple seasonings that bring out the flavor of the chicken beautifully.
Olive oil: For a nice sear and juicy chicken pieces.
Butter: Adds richness to the orzo base and helps sauté the aromatics.
Onion: Dice fresh for the best flavor, but onion powder works in a pinch.
Garlic: Fresh minced garlic gives that wonderful depth—garlic powder is a decent backup.
Orzo pasta: This little pasta cooks quickly and gives you that creamy risotto-like texture.
Zucchini or yellow summer squash: I love grating these into the orzo—it adds moisture, nutrients, and sneaky veggies for the kids.
Evaporated milk: Key to making the sauce creamy without heaviness; it adds subtle sweetness.
Cornstarch: Helps thicken the sauce perfectly, no clumps.
Low sodium chicken broth: Adds savory depth without too much salt—low sodium lets you control seasoning better.
Lemon zest and juice: This is where the magic happens—fresh lemon brightens the whole dish.
Chicken bouillon or Better Than Bouillon: A little boost of concentrated flavor.
Dried thyme, salt, and pepper: Earthy, herbal notes that round out the taste.
Mozzarella cheese: Melts into creamy, gooey goodness right at the end.
Feta cheese: Adds a tangy, salty punch that pairs wonderfully with lemon.
Fresh basil, dill, and parsley: Chopped fresh herbs brighten the dish and add freshness; dried herbs can be used if needed.

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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.

Variations

One of the things I love about this Lemon Chicken Orzo Skillet Recipe is how easy it is to tweak to your liking. I often experiment with the herbs and veggies to match what’s fresh or what my family prefers—you should definitely make it your own!

Additions: Sometimes I toss in sliced mushrooms or spinach for an extra veggie boost—the flavors blend beautifully.
Protein swaps: Turkey breast or chicken thighs also work well; just adjust cooking time to make sure the meat is cooked through.
Dairy options: If you want it dairy-free, try coconut milk instead of evaporated milk and skip the cheese, or use a vegan cheese alternative.
Fresh vs dried herbs: When fresh herbs aren’t on hand, dried versions totally work—just reduce the amount since dried herbs are more concentrated.
Spicier kick: For a little heat, I like to sprinkle some crushed red pepper flakes while cooking the chicken.

How to Make Lemon Chicken Orzo Skillet Recipe

Step 1: Season and Brown the Chicken

The very first step is to get your chicken ready—pat it dry right on the cutting board, then sprinkle on half a teaspoon each of salt, paprika, and pepper. This little seasoning mix really brings out the flavor when searing. Heat two tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat, then add your chicken pieces. Cook them just until they turn mostly opaque but aren’t cooked entirely through—I usually give them about 3-4 minutes, turning occasionally. This way, they finish cooking with the orzo later and stay juicy. Once done, remove the chicken and set aside on a plate.

Step 2: Sauté the Aromatics and Orzo

In the same pot with the chicken drippings, melt two tablespoons of butter over medium-high heat to give your dish extra richness. Toss in your diced onion (or onion powder if you’re in a rush) and sauté for about 4 minutes until tender and fragrant. Then add the orzo pasta, stirring for about 2 minutes so it starts to toast slightly. This step adds a lovely nuttiness. Next, stir in the grated zucchini and minced garlic, cooking for another 2 minutes or until the onions are fully softened. This is when the kitchen starts to smell fantastic!

Step 3: Create the Creamy Lemon Sauce

This part really brings the dish together. Pour in the evaporated milk, stirring to combine. In a separate measuring cup, whisk together the chicken broth and cornstarch until smooth, then add this mixture along with lemon zest, lemon juice, chicken bouillon, dried thyme, salt, and pepper. Give everything a good stir, then nestle the browned chicken back into the pot. The lemon juice here is key to brightening the creamy sauce—don’t skip it!

Step 4: Simmer Until Perfectly Tender

Cover your pot and bring it to a gentle simmer. I usually reduce the heat to medium-low once it starts bubbling and let it cook for about 8 to 10 minutes. Stir every couple minutes—that’s my trick to prevent the orzo from sticking or burning at the bottom—then replace the lid. The orzo will soak up the flavorful liquid, turning this into a creamy risotto-like texture. If it looks a bit dry before the orzo is fully tender, feel free to add a splash more broth. The goal is creamy, not soupy.

Step 5: Finish with Cheese and Fresh Herbs

Once the orzo is tender and the chicken is cooked through, stir in the shredded mozzarella until it melts into creamy goodness. Immediately follow it with crumbled feta and chopped fresh basil, dill, and parsley. These final ingredients add a gorgeous pop of flavor and freshness—that blend of melted mozzarella and tangy feta is something my family goes crazy for! At this point, taste the dish and adjust the seasoning with extra lemon juice, salt, or pepper if needed. If you want it saucier, just stir in a bit more broth, milk, or cream—super easy and satisfying.

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Pro Tips for Making Lemon Chicken Orzo Skillet Recipe

Pat Dry Chicken Thoroughly: Dry chicken sears better and gets that lovely golden crust instead of steaming.
Stir Often While Simmering: Orzo can stick and burn quickly—stir every 2-3 minutes to keep the texture velvety smooth.
Balance the Lemon: Fresh lemon juice is bright but can overwhelm—add gradually and taste as you go.
Don’t Overcook the Chicken: Browning halfway saves it from drying out as it finishes cooking gently with the orzo.

How to Serve Lemon Chicken Orzo Skillet Recipe

Lemon Chicken Orzo Skillet Recipe - Serving

Garnishes

I love finishing this dish with a sprinkle of extra fresh herbs—especially basil and parsley—because they add a lively pop of green and freshness. For a little extra zing, sometimes I add a few thin lemon slices or a light dusting of extra feta on top. It not only looks great but amps up the flavors perfectly.

Side Dishes

While this skillet recipe is satisfying on its own, I often pair it with a crisp green salad dressed with a simple vinaigrette or some roasted asparagus. Garlic bread or warm pita on the side is also fantastic for soaking up any leftover creamy sauce—that’s one of my family’s favorite ways to eat it!

Creative Ways to Present

For special occasions, I like to present the skillet right at the table, letting guests serve themselves—there’s something cozy about that! You can also divide it into small ramekins, top each with extra cheese and broil for a golden crust. This little touch makes it feel like a fancy homemade comfort food dish perfect for dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Lemon Chicken Orzo Skillet Recipe keep really well in an airtight container in the fridge for up to 3 days. I’ve found that the flavors even deepen after a day, so it might actually taste better the next day! Just give it a good stir before reheating to blend everything back together.

Freezing

If you want to freeze leftovers, portion the leftovers into freezer-safe containers and freeze for up to 2 months. I learned that the texture of the zucchini changes a bit after freezing, so I prefer fresh when possible, but the flavors hold up nicely overall.

Reheating

I usually reheat the leftovers gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce back up. Microwave works too—just heat in short bursts and stir in between to avoid drying out or overcooking the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add a bit more richness and stay juicy. Just brown them the same way, but keep an eye on cooking time—they might need a minute or two longer to cook through completely.
What can I substitute for evaporated milk?

If you don’t have evaporated milk, whole milk mixed with a tablespoon of butter works well. Coconut milk is a great non-dairy option but will add a subtle coconut flavor.
Can I make this recipe vegetarian?

Yes! Substitute the chicken with hearty vegetables like mushrooms or chickpeas, and use vegetable broth in place of chicken broth. Skip the chicken bouillon or swap for a vegetable alternative.
Why does the orzo sometimes stick to the pan?

Orzo can stick if it’s left unattended during simmering. Be sure to stir it every few minutes and keep the heat medium-low to avoid burning while it’s absorbing the liquid.

Final Thoughts

This Lemon Chicken Orzo Skillet Recipe has become one of my absolute go-tos because it’s comforting, full of fresh brightness, and so easy to customize. I love sharing it with friends and family, and every time someone tries it, they ask for seconds (or the recipe!). I’m confident you’ll enjoy making—and eating—it just as much as I do. Give it a whirl, and you might just find a new favorite weeknight dinner!