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Creamy Lemon Chicken Orzo Recipe

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4.2 from 30 reviews

Creamy Lemon Chicken Orzo is a delicious and comforting one-pan skillet dish featuring tender, seasoned chicken breasts served over creamy orzo pasta cooked with garlic, herbs, spinach, and a bright lemon cream sauce. This easy stovetop meal perfectly balances rich, savory flavors with fresh citrus notes for a satisfying and flavorful dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts, pounded thin
  • 1-2 tsp Kinder’s Grilled Chicken Seasoning or any favorite chicken seasoning
  • 1 tbsp olive oil
  • 1 tbsp salted butter (divided)

Orzo and Sauce

  • 1 tbsp salted butter (divided)
  • 1 small yellow onion, diced
  • 5-6 garlic cloves, minced
  • 1/2 tsp herbs de Provence or Italian seasoning
  • Pinch of red pepper flakes
  • 1 cup orzo pasta
  • 2 cups chicken broth or white wine
  • 1/2 cup heavy cream
  • Juice of 1 lemon
  • 2 cups baby spinach
  • 2 oz freshly grated Parmesan cheese
  • Salt and pepper to taste

Garnish

  • Fresh parsley (optional)
  • Lemon slices (optional)

Instructions

  1. Prepare the Chicken: Pound the chicken breasts thin to ensure even cooking. Rub both sides with olive oil and season thoroughly with Kinder’s Grilled Chicken Seasoning or your preferred seasoning blend.
  2. Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the chicken breasts and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic, herbs de Provence, and a pinch of red pepper flakes; cook for an additional minute until fragrant.
  4. Toast the Orzo: Add the orzo pasta to the skillet. Stir frequently for 2-3 minutes to lightly toast the pasta, which enhances its flavor and texture.
  5. Simmer the Orzo: Pour in the chicken broth (or white wine), heavy cream, and lemon juice. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
  6. Finish the Sauce: Stir in baby spinach and freshly grated Parmesan cheese. Cook until the spinach wilts and the cheese melts, forming a creamy, rich sauce. Season with salt and pepper to taste.
  7. Serve: Slice the cooked chicken breasts and place them on top of the creamy orzo. Garnish with fresh parsley and lemon slices if desired. Serve immediately while hot.

Notes

  • Pounding the chicken breasts thin helps them cook evenly and quickly.
  • You can substitute chicken broth with dry white wine for a different flavor profile.
  • Adjust the amount of lemon juice based on your preference for citrus brightness.
  • Using freshly grated Parmesan gives a better flavor and creamier texture than pre-grated cheese.
  • Optional garnishes like parsley and lemon slices add freshness and presentation appeal.
  • To make it lower fat, substitute heavy cream with half-and-half or a lighter cream alternative.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Find it online: https://ellarecipe.com/creamy-lemon-chicken-orzo-recipe/