Description
This Lemon Chicken Orzo is a flavorful and creamy one-pan dish featuring tender chicken breasts, zesty lemon, and a comforting mixture of orzo pasta, spinach, and parmesan. Perfect for a quick weeknight dinner, it combines fresh citrus with savory herbs for a well-balanced and satisfying meal.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 medium chicken breasts - pounded to 1/2 inch thick
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning - divided
- Salt and pepper to taste
Cooking Base
- Olive oil as needed
- 2 tablespoons unsalted butter
- 1 small yellow onion - small-diced
- 4 cloves garlic - minced
Pasta and Broth
- 1 cup orzo pasta
- 2 cups chicken broth
Vegetables and Cream
- 2 cups baby spinach - packed
- 3/4 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
Finish and Garnish
- 1 medium lemon, zested and juiced
- Lemon slices for garnish
- Chopped Italian parsley for garnish
Instructions
- Season the Chicken: Coat the chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper, ensuring all sides are evenly seasoned.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken about 6 minutes per side until fully cooked. Remove and rest for 10 minutes, then slice.
- Sauté Aromatics: In the same skillet, add butter. Once melted, sauté onions until softened, about 3-4 minutes. Add minced garlic and remaining Italian seasoning, cooking for another minute until fragrant.
- Cook the Orzo: Stir in orzo pasta, cooking for about 2 minutes to toast slightly. Pour in chicken broth, season with salt and pepper, then bring to a low boil. Cover and simmer for 12 minutes until orzo is tender.
- Add Vegetables and Cream: Uncover the skillet, stir in spinach, heavy cream, and parmesan cheese. Cook until spinach wilts and mixture is heated through, about 2-3 minutes.
- Finish with Lemon: Zest the lemon over the dish and squeeze in lemon juice to taste. Adjust seasoning if needed.
- Serve: Plate the orzo mixture topped with sliced chicken, garnished with lemon slices and chopped parsley.
Notes
- Do not overcook the orzo pasta to avoid mushiness; 10-12 minutes is ideal.
- Be sure to zest the lemon before juicing for maximum flavor extraction.
- Freshly grated parmesan cheese yields the best texture and flavor.
- This dish reheats well; add a splash of heavy cream to loosen pasta when reheating.
- Feel free to add vegetables like peas, asparagus, or cherry tomatoes for variation.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
