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Lemon Chicken Orzo Recipe

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4.3 from 13 reviews

This Lemon Chicken Orzo recipe is a bright and flavorful one-pan meal featuring tender chicken breasts cooked to perfection and served atop creamy, cheesy orzo pasta infused with fresh lemon zest and spinach. Ready in just 30 minutes, it’s a comforting yet light dish perfect for weeknight dinners or casual gatherings.

Ingredients

Chicken

  • 2 medium chicken breasts (pounded to 1/2 inch thick evenly)
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning (divided)
  • Salt and pepper
  • Olive oil (for cooking)

Orzo and Sauce

  • 2 tablespoons unsalted butter
  • 1 small yellow onion (small-diced)
  • 4 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 2 cups baby spinach (packed)
  • ¾ cup heavy cream (plus more to taste)
  • ½ cup freshly grated parmesan cheese
  • 1 medium lemon (zested and juiced, plus more to taste)

Garnish

  • Lemon slices for garnish
  • Chopped Italian parsley for garnish

Instructions

  1. Season the Chicken: Drizzle the chicken breasts with olive oil and season them evenly with garlic powder, 1 teaspoon Italian seasoning, kosher salt (about ½ teaspoon per breast), and ground black pepper to taste.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for about 6 minutes on each side or until fully cooked through. Remove from the skillet and let rest for 10 minutes before slicing.
  3. Sauté Aromatics: In the same skillet, melt the unsalted butter. Add the diced onion and sauté until softened. Then stir in the minced garlic and the remaining 1 teaspoon of Italian seasoning, cooking for another minute until fragrant.
  4. Cook Orzo: Stir in the orzo pasta and toast it for approximately 2 minutes. Pour in the chicken broth, season with salt and pepper to taste, and bring the mixture to a low boil. Reduce heat to a simmer, cover the skillet, and cook for 12 minutes until the orzo is tender.
  5. Add Spinach and Cream: Remove the lid and stir in the packed baby spinach, heavy cream, and freshly grated parmesan cheese. Mix until the spinach is wilted and the sauce is creamy.
  6. Finish with Lemon: Incorporate the lemon zest and freshly squeezed lemon juice to brighten the flavors, adjusting to taste.
  7. Serve: Plate the creamy lemon orzo and top it with the sliced chicken breasts. Garnish with lemon slices and chopped Italian parsley for a fresh finish.

Notes

  • Pound the chicken breasts evenly to ensure even cooking.
  • Letting the chicken rest helps retain its juices and enhances tenderness.
  • The orzo absorbs the broth, so be sure to cover and simmer for best texture.
  • Adjust lemon juice and zest according to your preferred level of acidity and brightness.
  • For a lighter version, substitute heavy cream with half-and-half or a milk alternative, but this will alter creaminess.
  • Fresh parsley and lemon slices add a vibrant look and fresh flavor; don’t skip the garnish!

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