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Creamy lemon chicken orzo pasta topped with sliced seared chicken breast, lemon wedges, and fresh thyme, served in a white braiser on a wooden surface.

Lemon Chicken Orzo Pasta Recipe

This elegant lemon chicken orzo pasta combines golden-seared chicken cutlets with a silky garlic-lemon orzo, finished with Parmesan for a creamy, restaurant-worthy meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 398kcal
Author: Sandra

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts (about 1½ lbs total), sliced into cutlets
  • 1 teaspoon kosher salt You can substitute coarse sea salt.
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

For the Orzo:

  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped shallot about 1/4 of a medium shallot
  • 2 garlic cloves minced
  • ½ cup dry white wine or substitute broth + 1 tsp white wine vinegar (Note 1)
  • 1 cup orzo pasta (Note 2)
  • 1¾ cups low-sodium chicken broth plus extra as needed (Note 3)
  • 1 teaspoon lemon zest (Note 4)
  • 2 tablespoon fresh lemon juice from about 1 medium lemon
  • ½ cup freshly grated Parmesan cheese (Note 5)
  • 2 tablespoon half-and-half or heavy cream (Note 6)
  • 1 tablespoon unsalted butter optional; (Note 7)
  • 2 tablespoon chopped fresh parsley or thyme

Instructions

  • Slice each 2 boneless, skinless chicken breasts horizontally to create 4 thin cutlets. (Note 8)
    Dry brine: Season both sides of each cutlet evenly with 1 teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon black pepper.
    Place chicken on a plate or rack and refrigerate uncovered for at least 1 hour (up to 4 hours for best results). (Note 9)
    Let sit at room temperature for 15–20 minutes before cooking.
    Short on time? Skip the dry brine and season just before cooking. The chicken will still taste great—just a bit less juicy and flavorful. (Note 10)
  • Heat 1 tablespoon olive oil in a large skillet over medium heat.
  • Sear chicken cutlets for 2–3 minutes per side, until cooked through. To prevent overcooking, remove from heat at about 160 F (70 C). Residual heat will bring it to a safe internal temperature of 165 F (74 C).
    No thermometer? Cut into one cutlet. The juices should run clear and the center should be opaque white.
    Transfer cooked chicken to a plate and tent loosely with foil.
  • In the same pan, reduce heat to medium-low. Add 1 tablespoon olive oil, 1 tablespoon finely chopped shallot, and 2 garlic cloves (minced). Sauté for 1–2 minutes until softened.
  • Deglaze with ½ cup dry white wine, scraping up browned bits. Simmer for 1–2 minutes to reduce slightly.
  • Stir in 1 cup orzo pasta for 1 minute to coat the grains and boost flavor. (Note 11)
  • Add 1¾ cups low-sodium chicken broth, 1 teaspoon lemon zest, and 2 tablespoon fresh lemon juice. Stir well.
  • Cover and simmer for 8–10 minutes, stirring every couple of minutes to prevent clumping.
    Check consistency: If orzo absorbs all liquid before fully cooked, add extra broth a splash at a time. (Note 12)
  • Once orzo is al dente and most liquid is absorbed, stir in ½ cup freshly grated Parmesan cheese, 2 tablespoon half-and-half or heavy cream, and1 tablespoon unsalted butter (if using). Stir until creamy.
  • Slice or halve the chicken, return to the pan, and let rest off heat for 2–3 minutes.
    Finish with 2 tablespoon chopped fresh parsley or thyme and an extra squeeze of lemon juice if desired. (Note 13)

Notes

  1. Dry white wine adds depth of flavor. Avoid sweet wines. Substitute broth plus vinegar for a non-alcoholic option.
  2. Orzo is a rice-shaped pasta. Look for it near other dried pasta.
  3. Keep extra broth nearby in case the orzo thickens too quickly. Different brands absorb liquid differently.
  4. Zest your lemon before juicing for ease.
  5. Use freshly grated Parmesan for the best melt and flavor.
  6. Half-and-half provides light creaminess; use heavy cream for a richer result.
  7. The butter is optional. It adds extra richness and flavor but isn’t needed for creaminess.
  8. Thin cutlets cook faster and more evenly.
  9. 1 to 4 hours of dry brining is ideal. Longer than 4 hours won’t improve results significantly.
  10. Skipping the brine? Season immediately before cooking.
  11. Orzo should look creamy, not dry or sticky. Add broth as needed to adjust.
  12. Adjust lemon to taste at the end for a bright, fresh finish.

Nutrition

Calories: 398kcal | Carbohydrates: 33g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 888mg | Potassium: 456mg | Fiber: 1g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 5mg | Calcium: 181mg | Iron: 1mg