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Creamy Lemon Chicken and Orzo Recipe

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4.3 from 4 reviews

Creamy Lemon Chicken and Orzo is a flavorful one-pan dish featuring tender, pan-seared chicken thighs cooked with aromatic herbs, lemon zest, and garlic. The chicken simmers alongside toasted orzo pasta, chickpeas, and spinach in a rich, creamy sauce made with chicken bone broth, heavy cream, and parmesan cheese. This hearty, comforting meal is perfect for a satisfying dinner ready in just 45 minutes.

Ingredients

Chicken & Seasoning

  • 1–1.25 lbs boneless, skinless chicken thighs
  • 2 tbsp avocado oil (or olive oil)
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Vegetables & Aromatics

  • ½ large yellow onion, diced
  • 4 large garlic cloves, minced
  • Zest from 1 lemon
  • 3 oz baby spinach

Orzo & Beans

  • 1 cup dry orzo
  • 2 cups chicken bone broth
  • 1 can chickpeas or cannellini beans (15 oz, drained & rinsed)

Additional Flavorings & Dairy

  • ½ tbsp dijon mustard (optional)
  • Red pepper flakes, to taste
  • ½ cup heavy cream
  • ½ cup finely grated parmesan cheese (about 0.5 oz)
  • Juice from 1 lemon
  • Kosher salt & black pepper, to taste

Instructions

  1. Prepare Chicken: Pat chicken thighs dry thoroughly with paper towels. Place them in a bowl and toss with avocado oil, dried oregano, paprika, garlic powder, kosher salt, and black pepper to evenly coat. Set aside while prepping other ingredients.
  2. Sear Chicken: Heat a 12-inch cast-iron, stainless steel, or nonstick pan over medium-high heat until thoroughly hot. Add the chicken thighs and cook without moving them until golden brown, about 5 minutes. Flip and cook for an additional 3 minutes until cooked through. Remove chicken to a plate and loosely tent with aluminum foil to keep warm.
  3. Sauté Aromatics: Lower heat to medium. Add a bit more oil to the pan if needed. Add diced onion and season with kosher salt. Sauté, stirring occasionally, until onions become translucent, about 4 minutes. Stir in minced garlic and lemon zest, cooking for 30 seconds more. Add dry orzo to the pan and toast it, stirring frequently, for 2-3 minutes until lightly golden.
  4. Simmer Orzo & Beans: Deglaze the pan by pouring in chicken bone broth, scraping up any browned bits from the bottom with a wooden spoon. Stir in dijon mustard (if using), red pepper flakes, and drained chickpeas or cannellini beans. Bring to a gentle boil, then cover with a lid and reduce heat to low. Let simmer for about 12 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
  5. Finish the Dish: Turn off the heat. Stir in heavy cream, grated parmesan cheese, lemon juice, baby spinach, and adjust seasoning with kosher salt and black pepper to taste. Mix until creamy and well combined. Nestle the cooked chicken thighs back into the pan, cover, and let sit for 3 minutes until the spinach wilts and the chicken warms through. Optionally, garnish with chopped parsley before serving.

Notes

  • You can substitute chickpeas with cannellini beans for a creamier texture.
  • If you prefer a lighter version, reduce the heavy cream amount or substitute with half-and-half.
  • Use fresh lemon zest and juice for the brightest flavor.
  • Adjust red pepper flakes to your preferred spice level.
  • Use bone broth for deeper flavor but chicken broth or stock are acceptable substitutes.
  • Make sure to toast the orzo to prevent it from becoming mushy during simmering.
  • Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.

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