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 (OR 1 teaspoon EACH dried)

Bright, creamy, and packed with fresh flavors, this Lemon Chicken Orzo Skillet Recipe is the kind of dish that feels like a warm hug on a plate. It's one-pan magic that brings together tender chicken, zesty lemon, and comforting orzo into a perfect weeknight meal 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

I've made this Lemon Chicken Orzo Skillet Recipe countless times, and what always wows me is how quickly it comes together without skimping on layers of flavor. It’s accessible, satisfying, and has that perfect balance of creamy and bright.

One-pan wonder: Everything cooks in a single skillet, saving you time on cleanup and adding flavor as the ingredients mingle.
Lemon zing: The lemon juice and zest give the dish a fresh, vibrant lift that brightens every bite.
Comfort and creaminess: Evaporated milk and cheeses create a rich, luscious texture without being heavy.
Customizable: You can easily swap proteins, add veggies, or switch up cheeses to make it your own.

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 Lemon Chicken Orzo Skillet Recipe shines because of its thoughtfully balanced ingredients. Each element plays a role — from tender chicken to lemon’s freshness, to the creamy orzo that soaks up all those flavors. Here’s why I love these ingredients together and some tips for picking the best ones.

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: Lean and tender, they cook quickly. Patting dry before seasoning helps get a nice sear.
Paprika, salt, pepper: Simple spices that bring out the chicken’s flavor without overwhelming.
Olive oil: Perfect for searing chicken; adds subtle richness and prevents sticking.
Butter: Adds creaminess and depth to the orzo base when melted in the pan.
Onion and garlic: The aromatic foundation — fresh or powder options work depending on what you have.
Orzo pasta: Tiny, rice-shaped pasta that cooks fast and gives a lovely risotto-like texture.
Zucchini/summer squash (optional): Adding grated veggies sneaks in fiber without altering the dish’s creaminess.
Evaporated milk: It’s the secret to creamy without heavy cream — creamy, smooth, and less rich.
Cornstarch: Helps thicken the skillet mixture, turning it luxuriously saucy.
Chicken broth (low sodium): Builds savory depth and keeps the orzo from drying out.
Lemon juice & zest: The star of the show — bright, fresh, and tangy flavor.
Chicken bouillon or Better than Bouillon: Elevates the savoriness, boosting overall taste without overpowering.
Dried thyme: Adds a subtle earthy herbal note that complements lemon beautifully.
Mozzarella and feta cheeses: Mozzarella melts beautifully for creaminess, while feta adds tang and texture.
Fresh herbs (basil, dill, parsley): They add fresh, aromatic finishing touches that take the dish over the top.

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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 mixing it up by swapping in different proteins or adding extra veggies to this Lemon Chicken Orzo Skillet Recipe. It really is a flexible base for a quick, comforting meal you can tailor to your cravings or what's in your fridge.

Swap protein: One of my go-tos is using rotisserie chicken for an ultra-quick spin, or sometimes I stir in sautéed shrimp for a seafood twist that’s equally delicious.
Add veggies: Throw in bell peppers or mushrooms with the onion for extra texture and earthiness, or stir peas and spinach in at the end for a vibrant pop of color and nutrition.
Change the cheese: If you’re feeling adventurous, Parmesan instead of feta or Gouda instead of mozzarella completely changes the flavor vibe — all tasty in their own way!

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

Step 1: Season and Sear the Chicken

First things first: pat your chopped chicken dry before seasoning with salt, paprika, and pepper. This helps the chicken get a nice golden crust instead of steaming. Heat olive oil over medium-high heat in a large skillet or braiser. Sear the chicken chunks just until mostly opaque but not fully cooked—you'll finish cooking them in the orzo later. Remove the chicken and set it aside to keep those juices in the pan.

Step 2: Build the Flavor Base

Melt butter in the same skillet with the chicken drippings—this is flavor gold! Add diced onions and sauté for about 4 minutes until translucent and soft. Then toss in the orzo and cook for a couple of minutes to lightly toast it, which adds a subtle nuttiness. Next, add the grated zucchini and garlic, cooking for another 2 minutes to soften everything and release those wonderful aromas.

Step 3: Add the Liquids and Seasonings

Pour in the evaporated milk and then whisk together the chicken broth with cornstarch to avoid lumps, adding that mixture to the pot. Stir in the lemon zest and juice, chicken bouillon, dried thyme, salt, and pepper. This combination creates a creamy, tangy base that's just irresistible. Return the chicken to the skillet and stir everything together.

Step 4: Simmer and Stir

Cover the skillet and bring everything to a gentle simmer, reducing the heat to medium-low. Let it cook for 8 to 10 minutes, stirring every couple of minutes to prevent sticking and to help the orzo cook evenly. If the liquid absorbs too quickly before the orzo is tender, add a splash more broth. The final texture should resemble a creamy risotto—not too dry, but not soupy either.

Step 5: Stir in Cheese and Fresh Herbs

Once the orzo is tender, stir in shredded mozzarella until it melts into luscious creaminess, followed by crumbled feta for tang and depth. Finally, toss in fresh chopped basil, dill, and parsley for that bright, herby finish. Taste and adjust seasoning with more lemon juice, salt, or pepper as needed. If you want extra creaminess, feel free to add a splash of broth, milk, or cream now!

Top Tip

I’ve noticed that the secret to the best Lemon Chicken Orzo Skillet Recipe lies in balancing the lemon and creaminess while stirring frequently to keep the orzo from sticking. Here are a few pointers I’ve picked up making this dish:

Pat chicken dry: Helps get a golden sear for better flavor and texture.
Whisk broth & cornstarch: Prevents clumps and thickens the sauce smoothly.
Stir often during simmer: Critical to avoid sticking and get creamy, risotto-like orzo.
Don’t skip the bouillon: It’s a flavor booster that really makes the dish sing.

How to Serve Lemon Chicken Orzo Skillet Recipe

Garnishes

I always finish this dish with a sprinkle of extra fresh herbs like basil and dill — it adds such a fresh aroma and elegance. Sometimes I’ll toss on a few slices of lemon zest or a tiny crumble of feta on top for that wow factor. A drizzle of good olive oil just before serving never hurts either!

Side Dishes

Since this skillet meal is pretty filling on its own, I like light, crisp sides: a green salad with lemon vinaigrette, roasted asparagus, or crunchy garlic bread to sop up any remaining sauce. It also pairs beautifully with simple steamed green beans or a medley of roasted root vegetables.

Creative Ways to Present

For special occasions, I’ve served this Lemon Chicken Orzo in individual ramekins garnished with microgreens and a lemon twist. It’s a fun way to dress up a simple skillet meal and impress guests without added fuss. You could even use colorful serving bowls to highlight the bright yellows and greens!

Make Ahead and Storage

Storing Leftovers

I store any leftover Lemon Chicken Orzo Skillet in airtight containers in the fridge for up to five days. It tastes even better the next day when the flavors meld, but keep an eye on the orzo—it can thicken as it cools.

Freezing

Honestly, I don’t recommend freezing this one. The creamy texture with cheese and evaporated milk doesn’t freeze and thaw well — it tends to get grainy and separate. It’s best saved fresh or enjoyed within a few days.

Reheating

To reheat leftovers, I gently warm small portions in the microwave, stirring every 30 seconds to keep it creamy. For larger portions, reheating on the stove with a splash of broth or milk really brings back that luscious texture. Stir constantly and heat on low to prevent sticking or drying out.

Frequently Asked Questions:

Can I use different pasta instead of orzo?

Orzo’s small size and quick cooking time make it perfect for this recipe because it creates that creamy, risotto-like texture. Pasta shapes like small elbows or acini di pepe can work, but larger pasta won’t absorb the sauce as well or cook evenly in this skillet method.

What can I substitute for evaporated milk?

If you don’t have evaporated milk, full-fat coconut milk or a mix of regular milk and a little heavy cream can work. Avoid water or very low-fat milks as they won’t provide the same creamy richness.

Is this recipe suitable for meal prep?

Definitely! You can prep the chicken, vegetables, and even zest and juice the lemon a day or two ahead. The cooked dish also reheats well for lunches and dinners throughout the week, just remember to add a splash of broth or milk when reheating to keep it creamy.

Can I make this dairy-free?

You can substitute butter for dairy-free margarine or olive oil, use dairy-free milk alternatives like oat or almond milk for the evaporated milk substitute, and skip the cheeses or try dairy-free cheese options. Keep in mind that the texture and creaminess might be slightly different, but it will still taste delicious.

Final Thoughts

This Lemon Chicken Orzo Skillet Recipe is one of those dependable weeknight meals that never disappoints. It’s a wonderful mix of comforting and bright, creamy and tangy, simple yet full of personality. I always feel like I’m treating my family to something special, even when I’m short on time. You should definitely give it a try — I’m confident it’ll become a staple in your kitchen as well!