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Lemon Cream Sauce Smothered Chicken and Orzo: Lightly seasoned chicken seared until golden with nutty browned butter, garlic, thyme, and fresh basil. The chicken is finished in a yummy lemon pan sauce with orzo pasta and fresh parmesan. This cozy skillet dinner is delicious and simple to make!
I set out to create a warming, but light dish—something comforting for the colder days most of us are still experiencing but a little lighter and fresher for the longer spring days ahead.
For the sauce, I used a mix of chicken bone broth, dry white wine, and, of course, fresh lemon juice! Whole milk and parmesan cheese make this sauce deliciously creamy.
The idea here is you want the orzo to sit in the lemon cream sauce, and you want the sauce to thicken up just enough so that the chicken can really be “smothered” in it. It’s so delicious this way!
This dish feels cozy yet light. Perfect for upcoming spring days!
These are all the Details
Ingredients
- thinly sliced chicken breasts or small chicken thighs
- all purpose flour
- paprika
- dried thyme
- salted butter
- garlic
- Chili flakes
- chicken broth
- white wine – or you can use additional broth
- chopped kale or baby spinach
- dry orzo pasta
- whole milk – or use canned coconut milk
- parmesan cheese
Special Tools
If you have one, I highly recommend a cast iron oven-safe skillet!
Steps
Step 1: season the chicken
Before you begin cooking, season and flour the chicken. Start by seasoning the chicken with salt and pepper. Then, dredge the chicken through a mix of paprika, half of the dried thyme, and a scoop of flour. Press the flour mix onto the cutlets to fully coat.
If you need to be gluten-free, be sure to use gluten-free flour or an all-purpose gluten-free flour blend.
The flour creates a coating that allows the sauce to thicken and become crisp.
Step 2: sear the chicken
Find a big skillet. I always use cast iron. Cook the chicken with a sliver of butter. Pan-sear the chicken until the crust is golden and the butter browns around it.
Add more butter, garlic, dried thyme, and chili flakes. Cook until you can really smell that garlic.
Step 3: make the lemon pan gravy
Next, add the wine. Cook for a few minutes, then add the broth. Next, add the kale or spinach and season with salt and pepper.
Let the broth simmer for 5 minutes.
Step 4: add the orzo
Add the orzo and milk to the pan. Cook for 5 or 10 minutes, then stir in the lemon juice and parmesan. Top the dish with basil.
Step 5: bake and finish
Take the skillet off the burner and put it in the oven to finish cooking and melt the cheese even more. When the cheese has melted, remove the dish from the oven.
You should hopefully have some sauce surrounding the chicken and the orzo. Add lots of fresh basil. It’s going to look delish and smell even better.
All will enjoy the simple skillet chicken and orzo – it’s such a crowd-pleaser!
Looking for other simple dinners? Here are my favorites:
Crockpot Thai Short Ribs with Coconut Rice
Baked Chipotle Cheddar Sweet Potato Chowder
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
Smothered Chicken in Mushroom Wine Pan Sauce
Lastly, if you make this Lemon Cream Sauce Smothered Chicken and Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemon Cream Sauce Smothered Chicken and Orzo
Servings: 6
Calories Per Serving: 385 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 pounds thin-cut chicken breasts
- salt and black pepper
- 1/4 cup all-purpose flour
- 1/2 teaspoon paprika
- 2 teaspoons dried thyme
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- chili flakes
- 2 cups broth
- 1 cup dry white wine
- 1/2-1 cup whole milk
- 1/3 cup lemon juice
- 2 cups chopped kale or spinach
- 1 cup orzo
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh basil
Instructions
- 1. Preheat the oven to 425° F. 2. Season the chicken with salt and pepper. Place the flour, paprika, and 1 teaspoon thyme in a shallow bowl. Dredge the chicken through the flour and toss to coat, using most of the flour.3. Arrange 1 tablespoon of butter and the chicken in a large skillet set over medium-high heat. Sear on both sides until golden, 3-5 minutes per side. Add 2 more tablespoons of butter. Allow the butter to brown around the chicken. Add the garlic, 1 teaspoon of thyme, chili flakes, and a pinch each of salt and pepper.4. Add the wine and the broth. Mix in the kale. Simmer for 5 minutes. Add the milk and orzo. Cook for 5 minutes. Stir in the lemon juice. Sprinkle over the parmesan and basil. Bake for 10 minutes, until the cheese is melted and the sauce is thickening. Top with fresh basil. 5. Serve the chicken, orzo, and sauce with crusty bread for mopping up all that delicious creamy sauce. YUM!
This post was originally published on March 18, 2025
Chicken was way overcooked.
Hi Mary,
I appreciate you making this dish and sharing your feedback, so sorry to hear your chicken was dry. If I can help in anyway, please let me know! xx
Really good, I used a bit less lemon juice and was happy I did. Next time I will use a little more orzo bc I love it.
Thank you so much, Marilyn:) So glad to hear you enjoyed this dish, I appreciate you making it! Happy Friday! xx
My chicken was dry and my orzo was undercooked, following the recipe exactly. The timing is off for this one. Consider adjusting? The flavors had potential, but this was too much wine also.
Hi Dana,
Thanks for trying this recipe and sharing your feedback. So sorry to hear this was not enjoyed. xx
I made this and we loved it! I used oat milk (for the record) and it turned out great.
Thanks for the recipe!
Hey Deb,
That’s awesome!! Thank you so much for making this recipe and your feedback, love to hear it was enjoyed! xx
I noticed in your IG stories you sprinkled the flour over the chicken with the spices, but in the instructions above you say to dredge the chicken through the flour. Does it matter which method I use?
Hey Fran,
Either one is just fine:) I hope you love this dish, please let me know if you give it a try! xx
So delicious! My pregnant neighbor who can’t eat anything right now devoured it!
Hey Julie,
That’s awesome!! Thank you so much for making this recipe and your feedback, love to hear it was enjoyed! xx
Why the range for the milk? What quantity did you use?
Hi Sasha,
It just depends how creamy you want it, I like to start with 1/2 and add more as needed:) I hope you love this recipe! xx
You have soooo many chicken and orzo recipes. Which one is best?
Hey Dylan,
It’s really hard to say and really depends what flavors you are looking for and the season:) Here are some of my faves:
https://fett-weg.today/pesto-marry-me-chicken-and-orzo/%3C/a%3E%3Cbr /> https://fett-weg.today/herb-butter-chicken-and-orzo/%3C/a%3E%3Cbr /> https://fett-weg.today/spinach-and-artichoke-chicken-orzo/%3C/a%3E%3Cbr /> I hope this helps! xx
Made this as written, using 1/2 cup milk and 1 lb of thighs (only cooking for 2). Still used 1 C of Orzo. It came out perfect.
I thought the lemon was a little too much but that’s just nit picking. Have one large thigh and sauce left over so a lite dinner or lunch is next. Wouldn’t change a thing.
Hey Paul,
Fantastic!! So glad to hear you enjoyed this recipe, thank you so much for making it and your comment! xx
If we didn’t want to use milk, would we just use more broth? (I realize it won’t be “creamy”)
Hi Kim,
Sure, I don’t see why not! Let me know if you give this dish a try, I hope you love it! xx
Hi, just curious if you’re changing to posting main meals on Tuesdays? I’ve always looked forward to baking on Tuesdays but lately it seems like you’re doing less baking and more cooking!
Hey Ashley,
Nope, not forever:) Just changing things up a little. Let me know if you give this recipe a try! xx
Isn’t that a lot of cooking for the chicken???
Hi Kathy,
I did not have any issues with my chicken being dry or over cooked, but you can certainly reduce to your liking. Please let me know if you give this recipe a try! xx
Thank you I will!!!
Have you used almond milk?
Hi Carol,
I haven’t, but I don’t see why that wouldn’t work for you. You could also use coconut milk. Please let me know if you have any other questions! xx
Can you use white cooking wine in place of white wine? I don’t drink, or use an extra cup of chicken broth?
Hey Sheila,
Yes, either one is great! I hope you love this recipe, please let me know if you give it a try! xx
What’s all the black stuff in it?
Hi Francis,
My guess is you are looking at the kale:) Please let me know if you have any other questions! xx
Good morning! If someone preferred jasmine rice over the orzo….should we make the rice first and add it in place of the orzo? I am not sure about the liquid quantity, if the recipe is designed to cook the orzo in the oven, absorbing the liquid. Thanks!
Hey Sarah,
I would cook the dish on the stove an additional 20-25 minutes, covered. You may also need more water as well. I hope this helps! xx