Creamy Lemon Chicken Orzo
Creamy Lemon Chicken Orzo
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Orzo and Sauce
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 3 cups chicken broth
- 5 ounces fresh spinach
- 1/2 cup plain Greek yogurt
- 1 lemon, juiced and zested
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Pat the chicken thigh pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the minced shallot to the same skillet and cook for 2-3 minutes, stirring frequently, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 4 min
- 4
Stir in the uncooked orzo pasta and cook for 1-2 minutes, stirring constantly, until lightly toasted.
⏱️ 2 min
- 5
Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min
- 6
Remove the skillet from the heat. Stir in the fresh spinach a handful at a time, allowing it to wilt into the hot orzo. Continue stirring until all the spinach is incorporated and wilted.
⏱️ 3 min
- 7
Stir in the Greek yogurt, lemon zest, lemon juice, and 1/2 cup grated Parmesan cheese. Mix until well combined and creamy. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 4 min
- 8
Return the cooked chicken to the skillet and gently fold it into the creamy orzo. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Chicken Orzo
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Orzo and Sauce
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 3 cups chicken broth
- 5 ounces fresh spinach
- 1/2 cup plain Greek yogurt
- 1 lemon, juiced and zested
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Pat the chicken thigh pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the minced shallot to the same skillet and cook for 2-3 minutes, stirring frequently, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 4 min - 4
Stir in the uncooked orzo pasta and cook for 1-2 minutes, stirring constantly, until lightly toasted.
⏱️ 2 min - 5
Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min - 6
Remove the skillet from the heat. Stir in the fresh spinach a handful at a time, allowing it to wilt into the hot orzo. Continue stirring until all the spinach is incorporated and wilted.
⏱️ 3 min - 7
Stir in the Greek yogurt, lemon zest, lemon juice, and 1/2 cup grated Parmesan cheese. Mix until well combined and creamy. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 4 min - 8
Return the cooked chicken to the skillet and gently fold it into the creamy orzo. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
⏱️ 5 min