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 or 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 comforting about a bubbling, all-in-one skillet meal like this Lemon Chicken Orzo Skillet Recipe. The bright lemon flavor combined with tender chicken and creamy orzo creates a perfect weeknight dinner that feels both fresh and satisfying — trust me, you’ll want to make it again and again.

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 quickly became a favorite in my kitchen because it brings so much flavor with minimal fuss. It’s like a warm hug on a plate, with the creaminess of orzo and that bright hit of lemon that perks up every bite.

One-Pot Convenience: You get the whole meal cooked in one skillet, which means fewer dishes for you.
Balanced Flavors: The tangy lemon contrasts beautifully with savory chicken and rich cheeses.
Customizable: Whether you want to add veggies, swap cheeses, or use different proteins, this recipe is super flexible.
Fast and Filling: Ready in about 30 minutes, it’s perfect for busy nights when you still want something homemade and delicious.

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

Let’s talk about what goes into this dish and why they’re a winning combo. The tender chicken soaks up paprika’s subtle smoky note, while the orzo pasta acts like a creamy canvas. That lemon zest and juice shine through, cutting through the richness and adding brightness. The cheeses melt in to create a luscious, cozy finish.

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’re quick to cook and pair beautifully with lemon and herbs.
Paprika, salt & pepper: Simple seasoning that amps up the chicken’s flavor without overpowering the dish.
Olive oil & butter: Olive oil helps brown the chicken, butter adds richness to the orzo base.
Onion & garlic: These aromatics form the flavor foundation—whether fresh or powdered, they’re essential.
Orzo pasta: Small, rice-shaped pasta that cooks quickly and creates a creamy texture similar to risotto.
Grated zucchini/summer squash (optional): Sneaky veggies that add moisture and nutrition without changing the flavors.
Evaporated milk: Provides a velvety texture while keeping the sauce light and creamy.
Cornstarch: Thickens the sauce so it clings beautifully to every bite of orzo and chicken.
Chicken broth: The liquid base packed with umami, especially when combined with chicken bouillon.
Lemon zest & juice: The star player—fresh lemon makes the whole skillet sing with brightness.
Chicken bouillon: Boosts savory depth, elevating the whole flavor profile.
Dried thyme: Adds an earthy, herbaceous note that complements the lemon and chicken.
Mozzarella & feta cheese: The combo of creamy mozzarella and tangy feta gives a perfect melty and tangy contrast.
Fresh basil, dill & parsley: Fresh herbs at the end add a fragrant punch and a pop of color.

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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

One of the best things about this Lemon Chicken Orzo Skillet Recipe is how adaptable it is. I like to change it up depending on what’s in my fridge or my mood, and you absolutely should, too!

Variation: I once swapped chicken breasts for sausage and jazzed it up with some red pepper flakes — loved the spicy kick it added.
Veggie boost: In cooler months, I swap zucchini for sautéed mushrooms and spinach, which brings in a lovely earthy flavor.
Cheese swaps: Try parmesan instead of feta or pepper jack for a spicier twist — it’s a simple way to reinvent the dish.
Protein options: Leftover roasted chicken or even shrimp tossed in at the end works beautifully if you want variety without extra cooking.

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

Step 1: Season and Sear the Chicken

First things first—pat your chicken dry right on the cutting board and season it generously with salt, paprika, and pepper. Dry chicken browns better and gives you those lovely golden bits full of flavor. Heat olive oil in a large braiser or Dutch oven over medium-high heat, then add the chicken pieces. I like to cook them just until the majority turns opaque but not fully cooked — that way, they stay juicy when simmered later. Remove the chicken and set aside.

Step 2: Sauté the Aromatics and Orzo

Drop butter into the same pan with the chicken drippings — this combo amps up flavor. Add diced onion and cook for about 4 minutes until translucent and soft. Toss in your orzo pasta and stir for a couple minutes to toast it lightly. This step adds a subtle nuttiness and keeps orzo from turning mushy. If you’re using grated zucchini or summer squash, add it now along with the minced garlic and cook another 2 minutes. It’s amazing how these veggies melt into the dish without overpowering it.

Step 3: Build the Lemon-Infused Sauce

Stir in evaporated milk, which lends creaminess without the heaviness of cream. Whisk your chicken broth with cornstarch until smooth, then pour it into the pot along with lemon zest, lemon juice, chicken bouillon, thyme, salt, and pepper. Stir everything together, then gently nestle that partially cooked chicken back in. Cover and bring to a simmer. Lower the heat to medium-low and let it cook for 8-10 minutes, stirring every few minutes to keep the orzo from sticking to the bottom. If the orzo is still a bit firm but the liquid is mostly gone, add a splash more broth — this helps get that perfect risotto-like texture.

Step 4: Finish with Cheese and Fresh Herbs

Once the orzo is tender and creamy, stir in mozzarella so it melts into gooey goodness. Follow that with tangy feta and a generous handful of chopped basil, dill, and parsley. Taste and adjust lemon juice, salt, or pepper to your liking. If you want it saucier, just add a bit more broth or milk. That final step of fresh herbs really brightens the whole skillet — trust me, don’t skip it!

Top Tip

Through lots of trial and error, I’ve learned that small adjustments make a big difference with this Lemon Chicken Orzo Skillet Recipe. Here are the nuggets I want you to know so you get perfect results every time.

Pat Dry Your Chicken: Moist chicken steams instead of browns, so drying it before seasoning is key for that golden crust.
Don’t Rush the Simmer: Stirring every few minutes keeps the orzo from sticking and helps it develop that creamy texture — patience pays off here!
Use Chicken Bouillon: I tried skipping it, and the dish lacked punch — the bouillon adds depth and really elevates the flavors.
Fresh Herbs Last: Add fresh basil, dill, and parsley just before serving to keep their bright flavors front and center.

How to Serve Lemon Chicken Orzo Skillet Recipe

Garnishes

I love topping this dish with extra fresh basil and a little sprinkle of crumbled feta. Sometimes, I sprinkle just a touch of lemon zest more on top before serving for an extra citrus zing. A drizzle of good quality olive oil at the end adds that silky finish I adore.

Side Dishes

Since this skillet is already a complete meal, I usually pair it with a simple side salad (think mixed greens with a light vinaigrette) or some roasted veggies like asparagus or green beans tossed in garlic butter. Crusty bread is also a great option if you want something to soak up the delicious sauce.

Creative Ways to Present

For a special occasion, I’ve served this Lemon Chicken Orzo Skillet in individual shallow ramekins, topped with a sprig of dill and a lemon wheel. It makes it feel a bit more festive and personalized. You can also garnish with edible flowers (like nasturtiums) for a beautiful touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover Lemon Chicken Orzo in an airtight container in the fridge for up to five days. It holds up surprisingly well but does thicken as it chills, so adding a little broth when reheating helps bring back that creamy texture.

Freezing

Freezing this dish isn’t my favorite because the orzo and cheese can get a bit grainy and watery after thawing. If you do freeze it, thaw overnight in the fridge and reheat gently, adding broth as needed.

Reheating

I usually reheat leftovers gently on the stovetop over low heat, stirring often and adding a splash of chicken broth or milk to keep things creamy. You can also microwave small portions—heat for 1 minute, stir, then continue in 15-second bursts until warm.

Frequently Asked Questions:

Can I use brown rice or another grain instead of orzo?

Orzo is key to the creamy, risotto-like texture of this dish. Brown rice or other grains won’t absorb the liquid and cook the same way, so I don’t recommend substituting them for this particular recipe.

What can I substitute for evaporated milk?

If you don’t have evaporated milk, you can use regular milk or half-and-half, but be aware that the sauce might be a bit less thick and creamy. A splash of cream also works well for a richer texture.

Can I make this recipe vegetarian?

You can make a vegetarian version by swapping the chicken broth for vegetable broth and omitting the chicken. To add protein, consider mushrooms, beans, or a plant-based meat substitute. Just be sure to adjust cooking times as veggies might release more moisture.

How do I prevent the orzo from sticking or burning?

Stirring the orzo every couple of minutes during simmering is crucial to prevent sticking and burning. Also, make sure to use enough liquid — if the orzo is still firm but the sauce is absorbed, add more broth to keep the mixture creamy and smooth. Using a heavy-bottomed pan like a Dutch oven helps distribute heat evenly.

Final Thoughts

This Lemon Chicken Orzo Skillet Recipe holds a special place in my weeknight lineup because it’s such an easy way to enjoy big flavors without a huge time investment. The vibrant lemon, comforting creaminess, and tender chicken make it feel like a treat every time. I hope you give it a try — I know you’ll appreciate how it fills your kitchen with sunshine and makes mealtime something to look forward to.