One-Pan Lemon Cream Chicken Orzo
This One-Pan Lemon Cream Chicken Orzo is a 30-minute weeknight dinner made in one skillet. Creamy, lemony, cozy, veggie-packed, and perfect for busy families.
Creator: Leslie Stokes
This lemon cream chicken orzo is one of those recipes that started as a “what do I even have in my fridge” kind of dinner and turned into a family favorite.
It was one of those nights where:
The kids were starving
I didn’t feel like cleaning a million dishes
I wanted something cozy but still fresh
I had chicken, a random box of orzo, a lemon that needed to be used, and a handful of veggies. I threw it all into one pan and hoped for the best—and somehow it turned into one of those dinners where everyone kept going back for “just one more bite.”
Now it’s in regular rotation because:
It feels fancy without being complicated
It works for busy nights
And it’s one of those meals that makes you feel like you tried… even if you barely did
Why This Works for a Busy Night
One pan = minimal cleanup
About 30 minutes start to finish
Feels restaurant-y but uses pantry staples
Veggie built right in
Kid-approved, husband-approved, busy-mom-approved
This is the kind of dinner you make when you’re tired of thinking about dinner but still want something that feels special. It’s cozy, creamy, lemony, and the kind of meal everyone goes quiet for while eating.
Veggie Swaps
Use whatever you have:
Broccoli florets
Green beans
Peas
Mushrooms
Bell peppers
Kale instead of spinach
Roasted veggies stirred in at the end
This is a fridge-clean-out kind of dinner.
Tips for this dinner + storage
Stores in airtight containers 3–4 days
Reheat with a splash of broth or milk
Great for lunch leftovers
Not freezer-friendly (cream sauces don’t love freezing)
I hope this meal prep helps you! Don’t forget to follow along on social meadia for more Meal Prep + healthy recipes!
One-Pan Lemon Cream Chicken Orzo
Ingredients
- 1½ lbs boneless skinless chicken thighs or breasts
- 1 tbsp olive oil
- Salt and pepper
- 1 tsp Italian seasoning
- 3 cloves garlic minced
- 1½ cups orzo
- 3 cups chicken broth
- ½ cup heavy cream or half & half
- Zest + juice of 1 lemon
- 1 cup diced zucchini or chopped asparagus
- 2 packed cups baby spinach
- ½ cup grated Parmesan cheese
Let's Make It
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet. Sear chicken 3–4 minutes per side until golden. Remove to a plate.
- In the same pan, add garlic and orzo. Toast about 30 seconds.
- Pour in broth, scraping up browned bits. Bring to a simmer.
- Nestle chicken back into the pan. Simmer uncovered 10–12 minutes, stirring occasionally.
- Stir in cream, lemon zest, lemon juice, and zucchini/asparagus. Cook 3–5 minutes until orzo is tender.
- Fold in spinach until wilted. Finish with Parmesan. Adjust salt and pepper.
Nutrition Facts
Calories: ~520
Protein: ~38g
Carbs: ~38g
Fat: ~24g
Fiber: ~3g
(Will vary based on exact ingredients and portions used.)
Grab my What We Had For Dinner Cookbook for more recipes just like this one!
