Description
Creamy Lemon Chicken Orzo is a flavorful and comforting one-pan dish featuring tender chicken breasts, creamy orzo pasta, fresh spinach, and a bright lemony sauce. This easy-to-make meal combines zesty, savory, and creamy elements ideal for a satisfying dinner that feels both elegant and homey.
Ingredients
Units
Scale
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
Sauce and Orzo
- 1 tbsp salted butter
- 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
- Prepare the Chicken: Pound the chicken breasts thin to ensure even cooking. Rub them with olive oil and season thoroughly with Kinder’s Grilled Chicken Seasoning or your preferred chicken seasoning blend.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the seasoned chicken breasts and cook until they are cooked through and golden on both sides. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic, herbs de Provence, and red pepper flakes, cooking for another minute until fragrant.
- Toast the Orzo: Add the orzo pasta to the skillet with the aromatics. Stir and toast the orzo for 2 to 3 minutes, coating it well with the butter and seasonings.
- Add Liquids and Simmer: Pour in the chicken broth (or white wine), heavy cream, and lemon juice. Increase the heat and bring the mixture to a boil. Cover the skillet and reduce heat to a simmer. Cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Finish the Dish: Stir in the baby spinach until wilted and then add the freshly grated Parmesan cheese. Taste and season with salt and pepper as needed.
- Serve: Slice the cooked chicken and place it on top of the creamy orzo. Garnish with fresh parsley and lemon slices if desired. Serve hot.
Notes
- Protein swaps: Substitute chicken with shrimp, salmon, or rotisserie chicken for variety.
- Vegetable add-ins: Enhance the dish by adding sun-dried tomatoes, asparagus, or roasted red peppers.
- Cheese alternatives: Use Asiago, Romano, or Boursin cheese for a different creamy flavor.
- Make it lighter: Replace heavy cream with half-and-half or add extra broth for a lighter sauce.
- Extra lemony kick: Add lemon zest along with juice for more citrus brightness.
- Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat gently on stove or microwave, adding chicken broth or cream to maintain creaminess.
- Freezing is not recommended due to cream separation; best enjoyed fresh or within a few days.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
