Lemon Chicken Orzo
Lemon Chicken Orzo is a creamy, cozy one-pot dinner that still feels fresh and light enough for a weeknight.
Ingredients
- 1 pound chicken breast
- 1 tablespoon olive oil
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 5 garlic cloves, minced
- 1 cup orzo
- 2 cups chicken broth
- ½ cup heavy cream
- 1 lemon, juiced & zested
- 2 cups fresh spinach
- ½ cup parmesan cheese, grated
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Season the chicken breast with Italian seasoning, salt, and pepper, then add it to the skillet. Cook for 5-6 minutes per side, or until browned and cooked through.
- Remove the chicken from the pan and set it aside to rest.
- Add the minced garlic to the same pan and cook for 1 minute, stirring often.
- Stir in the orzo and chicken broth. Bring to a gentle boil, then reduce the heat to a simmer.
- Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- While the orzo cooks, slice the chicken.
- Stir in the heavy cream, lemon juice, lemon zest, spinach, and parmesan cheese.
- Add the sliced chicken back to the pan and cook for 2-3 minutes, until the spinach is wilted, the sauce is creamy, and the chicken is warmed through. Taste and adjust the salt, pepper, or lemon juice if needed before serving.
Nutrition
Notes
- Brown the chicken first: Cooking the chicken whole before slicing helps keep it juicy and gives the dish better flavor from the browned bits left in the pan.
- Stir the orzo while it cooks: Orzo can stick to the bottom of the pan, so stir it occasionally as it simmers.
- Watch the liquid: If the orzo absorbs the broth too quickly before it is tender, add an extra splash of chicken broth and keep cooking until softened.
- Add the lemon at the end: Stirring in the lemon juice and zest near the end keeps the flavor fresh and prevents it from cooking down too much.
- Use gluten-free orzo carefully: Gluten-free orzo can soften faster than regular orzo, so check it early and cook just until tender.
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