Description
A creamy and tangy Lemon Chicken Orzo recipe that combines tender pan-seared chicken breasts with flavorful orzo pasta cooked in a luscious lemon-parmesan cream sauce, accented by fresh spinach and herbs. Ready in just 30 minutes, this comforting skillet dish is perfect for a quick weeknight dinner.
Ingredients
Chicken
- 2 medium chicken breasts (pounded to 1/2 inch thick evenly)
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning (divided)
- Salt and pepper
- Olive oil (for cooking)
Orzo and Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion (small-diced)
- 4 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups baby spinach (packed)
- ¾ cup heavy cream (plus more to taste)
- ½ cup freshly grated parmesan cheese
- 1 medium lemon, zested and juiced (plus more to taste)
Garnish
- Lemon slices
- Chopped Italian parsley
Instructions
- Season the Chicken: Drizzle olive oil over the chicken breasts, then season evenly with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, about ½ teaspoon Kosher salt per breast, and ground black pepper.
- Cook the Chicken: Heat a large skillet over medium heat with a few generous drizzles of olive oil. Cook the chicken for about 6 minutes on each side until fully cooked through. Remove from the skillet and let rest for 10 minutes before slicing.
- Sauté Aromatics: In the same skillet, melt 2 tablespoons of unsalted butter. Add the diced onions and sauté until softened. Add minced garlic and the remaining 1 teaspoon Italian seasoning, cooking for another minute until fragrant.
- Add Orzo and Broth: Stir in 1 cup of orzo pasta and cook for about 2 minutes. Pour in 2 cups of chicken broth, then season with salt and pepper to taste. Bring the mixture to a low boil, reduce heat to a simmer, cover, and cook for 12 minutes until the orzo is tender.
- Finish the Sauce: Remove the lid and stir in 2 cups packed baby spinach, ¾ cup heavy cream, and ½ cup freshly grated parmesan cheese. Stir until the spinach wilts and the sauce is creamy and smooth.
- Add Lemon: Incorporate lemon zest and freshly squeezed lemon juice to taste to brighten the dish.
- Serve: Plate the creamy orzo and top with sliced chicken breasts. Garnish with lemon slices and chopped Italian parsley for a fresh finish.
Notes
- For extra lemon flavor, add more lemon zest or juice according to your preference.
- Pound the chicken breasts evenly to ensure even cooking.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- To make it lighter, reduce the amount of heavy cream or substitute with half-and-half.
- Leftover chicken and orzo can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American