Some meals just have a way of making you feel at home the moment they hit the table. Garlic Butter Lemon Chicken Orzo is one of those dishes—simple yet full of inviting warmth. It’s the kind of dinner that wraps you in comfort without demanding hours in the kitchen.

I remember the first time I made this dish on a hectic weekday evening. The kitchen filled with the aroma of garlic sizzling in butter, mingling with the fresh zing of lemon. As the orzo cooked, it soaked up the fragrant sauce, turning creamy and tender. When I finally sat down to eat, the first bite was a perfect balance of buttery richness and a lively citrus note that woke up my senses. It was just what I needed—a satisfying meal that felt like a gentle hug after a busy day.

One-pan convenience means less cleanup and more time to relax.
The lemon butter sauce brightens up the tender chicken and creamy orzo, making every bite flavorful.
Quick to prep and cook, ideal for busy weeknights.
Fresh parsley adds a pop of color and a touch of herbal freshness.
The balance of garlic and lemon creates a comforting yet vibrant profile that appeals to a wide range of palates.

Even if you’re new to cooking or short on time, this dish comes together with ease and delivers a satisfying, restaurant-quality experience. It’s a reliable go-to when you want something homemade without the fuss.

Garlic Butter Lemon Chicken Orzo

Total Time: 35 minutes
Yield: 4

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Description

A flavorful and comforting one-pan meal featuring tender chicken breasts cooked in a garlic butter lemon sauce served over creamy orzo pasta.

Ingredients

2 tablespoons unsalted butter
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
4 cloves garlic, minced
1 cup orzo pasta
2 cups low-sodium chicken broth
1/2 cup freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

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Instructions

In a large skillet, melt 1 tablespoon of butter over medium heat.
Add the chicken pieces to the skillet and season with salt and black pepper.
Cook the chicken for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Add the orzo pasta to the skillet and stir to coat it in the garlic butter.
Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Return the cooked chicken to the skillet and stir to combine with the orzo.
Cook for an additional 2-3 minutes until the chicken is heated through.
Remove from heat and sprinkle with chopped fresh parsley before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes

FAQ

Can I substitute the chicken breasts for another protein?
Absolutely. This recipe works well with chicken thighs or even shrimp if you prefer. Just adjust cooking times accordingly.

Is orzo the only pasta option?
Orzo is ideal for its creamy texture and quick cooking, but small pasta shapes like acini di pepe or small shells can work too.

Can I make this gluten-free?
Yes, by using a gluten-free orzo alternative or another small gluten-free pasta.

How can I store leftovers?
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave.

Give this cozy, flavorful meal a try tonight. It’s a simple way to bring warmth and brightness to your dinner table without extra fuss.