Name: Lemon Chicken Orzo Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
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 powder); 4 garlic cloves, minced (or 1 tsp 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 (¼ cup juice); 1 teaspoon chicken bouillon/better than bouillon; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp pepper; 1/2 cup shredded mozzarella; 1/4 cup feta; 1/4 cup chopped basil; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh parsley

There’s something so bright and comforting about a one-pan meal like this Lemon Chicken Orzo Skillet Recipe. It’s got that perfect balance of creamy orzo, tender chicken, and fresh lemon zing that just makes dinner feel special — without any fuss.

A creamy risotto dish fills a large round white pan with light golden tones and small pieces of cooked chicken mixed throughout the thick rice. On top, three grilled lemon slices with charred marks rest near the center, surrounded by sprinkled white cheese crumbles and chopped green herbs. A small cluster of fresh basil leaves adds a pop of bright green near the lemon slices, and a gold spoon is placed on the left side of the pan. The pan sits on a white marbled surface with a few scattered green leaves around. 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

I can’t tell you how many times this Lemon Chicken Orzo Skillet Recipe has saved me when I needed a quick, hearty dinner that still felt a little fancy. It’s so satisfying, and the creamy lemon flavor keeps everyone asking for seconds.

One-Pan Wonder: Everything cooks right in the skillet, meaning less cleanup and more time to relax.
Bright & Creamy: The lemon juice and zest bring freshness, balanced by a creamy orzo texture that’s almost risotto-like.
Flexible Ingredients: You can easily swap veggies, protein, or cheeses to fit what you have on hand or what everyone likes.
Comfort & Ease: A comforting weeknight meal that doesn’t feel like takeout — but comes together in about 30 minutes.

A close-up image of creamy orzo pasta layered in a white bowl with a slightly rough edge; the orzo is light beige with small visible herbs mixed throughout, giving it a speckled green and black look. On top, there is a sprinkle of finely chopped fresh green herbs and small bits of white cheese, adding color contrast. To the side, a slice of grilled lemon with a golden-brown charred texture is resting over the orzo. The background shows a white marbled surface, adding a soft, clean look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s ingredients mix together with really simple, wholesome flavors that delight every time. The orzo cooks right in the aromatic broth, soaking up lemon and herbs, while the chicken adds satisfying protein.

Flat lay of raw chopped chicken breast pieces seasoned with paprika and pepper, a small white bowl of olive oil, a small white bowl of butter, a small white bowl of minced fresh garlic cloves, a small white bowl of diced onion, a heap of uncooked orzo pasta, two fresh medium zucchinis, one large lemon sliced in half with visible zest, a small white bowl of evaporated milk, a small white bowl of cornstarch, a small white bowl of low sodium chicken broth, a small white bowl with a lump of chicken bouillon powder, a small white bowl of shredded mozzarella cheese, a small white bowl of crumbled feta cheese, fresh basil leaves, fresh dill sprigs, fresh parsley sprigs, all arranged symmetrically on simple white ceramic plates and bowls placed 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: I prefer chicken breasts because they cook quickly and stay tender when cut into bite-sized pieces.
Paprika, salt, and pepper: These basic seasonings add a subtle smoky warmth and enhance the chicken’s flavor.
Olive oil: Perfect for searing chicken and building those savory pan flavors.
Butter: Adds richness and helps soften the onions and garlic.
Onion and garlic: Aromatics that kick off the flavor base—fresh over powder whenever you can.
Orzo pasta: Its tiny, rice-like shape cooks beautifully in the skillet and creates that creamy risotto feel.
Zucchini or summer squash (optional): Grated veggies sneak in some extra texture and nutrition without overpowering the dish.
Evaporated milk and chicken broth: Together they create a creamy yet light cooking liquid for the orzo.
Cornstarch: Thickens the cooking liquid, helping the orzo reach that luscious consistency.
Lemon zest and juice: The stars of the show—bright, fresh, and zingy flavors that lift the whole dish.
Chicken bouillon/better than bouillon: Adds depth and umami, making the broth super flavorful.
Dried thyme and fresh herbs (dill, parsley, basil): Layer the herbal notes for extra aroma and freshness.
Mozzarella and feta cheese: The mozzarella melts creamy, while the feta adds a sharp, salty contrast.

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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

What I love most is how you can switch things up without losing the heart of the dish. Feel free to make it your own by adding or swapping ingredients based on what you have or prefer.

Protein Swap: I’ve tried this with shredded rotisserie chicken on lazy days, and it works beautifully—you just stir it in at the end to warm through.
Veggie Boost: Sometimes I toss in mushrooms or peas for extra greens and variety. Just add delicate veggies like spinach after the orzo is cooked.
Cheese Change-Up: Swapping feta for Parmesan or mozzarella for cheddar gives a whole new flavor vibe—try whatever cheese you love melting into pasta!
Herbs: Fresh herbs are key, but when I’m out, dried works too. Just adjust quantities since dried herbs pack more punch.

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

Step 1: Season and Sear the Chicken

I always start by patting the chopped chicken dry—this helps it brown beautifully. Then I sprinkle on the salt, paprika, and pepper right on the cutting board to evenly coat every piece. Heat olive oil over medium-high, and cook the chicken just until it’s mostly opaque—don’t worry about fully cooking it here, since it’ll finish later in the sauce. Set it aside once it’s browned for a flavorful base.

Step 2: Build Your Flavor Base with Onions, Garlic, and Orzo

Use the same pan drippings for extra flavor—melt your butter in there, then sauté diced onion for about 4 minutes until soft and sweet. Toss in the orzo and give it a quick toast for 2 minutes, which really brings out its nutty notes. Add grated zucchini and garlic next and cook for another couple of minutes. This combination gives the dish a fresh but rich foundation.

Step 3: Create the Creamy, Lemon-Infused Sauce

Whisk together your chicken broth and cornstarch until smooth (this prevents lumps) and add it to the skillet along with evaporated milk, lemon zest, lemon juice, chicken bouillon, thyme, salt, and pepper. Stir everything together, then nestle the chicken back into the sauce.

Step 4: Simmer to Perfection

Cover the skillet, bring it to a simmer and then reduce the heat to medium-low. Let it cook for about 8-10 minutes, stirring every couple of minutes to keep that orzo from sticking or burning on the bottom. If it looks too dry before the orzo is tender, add a bit more broth. The finished texture should be creamy, with some liquid held nicely around the orzo.

Step 5: Stir in Cheeses and Fresh Herbs

Once the orzo is tender, mix in shredded mozzarella until melted. Then fold in feta and chopped fresh herbs like basil, dill, and parsley. Give it a final taste and adjust with extra lemon juice, salt, or pepper if needed. If you want it saucier, feel free to stir in a splash more broth or cream.

Top Tip

Making this Lemon Chicken Orzo Skillet Recipe countless times has taught me that controlling the heat and stirring regularly are key. Orzo can stick quickly but giving it gentle love keeps it creamy and perfect every time.

Pat Your Chicken Dry First: This simple step makes browning easier and adds flavor depth.
Toast the Orzo: Cooking the orzo briefly in butter before adding liquid highlights its nutty flavor.
Whisk Broth and Cornstarch Well: Prevents lumps in the sauce for a silky finish.
Stir Often During Simmering: Keeps the orzo from sticking and helps you gauge liquid levels as the dish thickens.

How to Serve Lemon Chicken Orzo Skillet Recipe

Garnishes

I love finishing this dish with an extra sprinkle of chopped basil and a bit more crumbled feta for that tangy punch. Sometimes a light drizzle of good-quality olive oil adds a silky richness, too. It looks so inviting and adds fresh flavor pops.

Side Dishes

This skillet dish pairs wonderfully with a simple green salad or roasted vegetables. I especially like serving it alongside garlic-roasted asparagus or crisp green beans to balance the creamy orzo.

Creative Ways to Present

For special occasions, I sometimes serve it in individual cast-iron skillets or bake it topped with extra cheese until bubbly and golden — almost like a casserole. It makes for a cozy presentation that feels more celebratory.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and enjoy them for up to 5 days. The orzo holds up well, but I find the texture is best within the first couple of days.

Freezing

This Lemon Chicken Orzo Skillet Recipe isn’t my favorite candidate for freezing because the orzo tends to get mushy. I usually recommend enjoying fresh or refrigerated leftovers instead.

Reheating

To reheat, I gently warm leftovers on the stove with a splash of broth or milk to bring back the creamy texture. For quick meals, the microwave also works—just heat in short bursts and stir in between.

Frequently Asked Questions:

Can I use different pasta instead of orzo in the Lemon Chicken Orzo Skillet Recipe?

You can substitute orzo with other small pasta shapes like acini di pepe or even small elbow macaroni, but keep in mind the cooking time may vary slightly. Orzo’s rice-like size makes it ideal for the creamy, risotto-like texture this recipe aims for.

Is it okay to skip the evaporated milk and use regular milk or cream instead?

Yes! Evaporated milk adds creaminess without extra sweetness. If you prefer, you can use whole milk or a splash of cream for a richer dish, but adjust the amount of cornstarch slightly to maintain the right thickness.

Can I make the Lemon Chicken Orzo Skillet Recipe ahead of time?

Absolutely. You can prepare the chicken, zest and juice the lemon, and prep your aromatics and veggies ahead, storing each separately in the fridge. The skillet meal itself reheats wonderfully, making it perfect for meal prep or busy nights.

What fresh herbs work best in the Lemon Chicken Orzo Skillet Recipe?

Fresh dill, parsley, and basil are my go-to herbs for this dish because they complement lemon beautifully and add bright, herbaceous notes. If you don’t have those on hand, dried thyme as called for in the recipe helps add depth.

Final Thoughts

This Lemon Chicken Orzo Skillet Recipe has become one of my absolute favorites for busy nights when I want something that feels both comforting and a little fresh. It’s approachable, forgiving, and full of flavor — just the way I like it when cooking at home. I hope you’ll love making it as much as I do. It’s definitely a recipe to keep in your back pocket!