Creamy Lemon Chicken Orzo
Creamy Lemon Chicken Orzo
Ingredients
For the Chicken and Orzo
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 1/2 cups orzo pasta
- 5 ounces fresh spinach
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Creamy Lemon Sauce
- 1/2 cup heavy cream
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 2
Reduce heat to medium. Add the chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 3
Pour in the chicken broth and bring to a simmer. Stir in the orzo pasta, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and cook for 8-10 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking. If the liquid absorbs too quickly, add a splash more broth or water.
⏱️ 10 min
- 4
Once the orzo is cooked, stir in the heavy cream, lemon zest, and lemon juice. Add the cooked chicken back to the skillet. Stir in the fresh spinach a handful at a time, allowing it to wilt into the orzo.
⏱️ 5 min
- 5
Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning as needed.
⏱️ 2 min
- 6
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Chicken Orzo
For the Chicken and Orzo
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 1/2 cups orzo pasta
- 5 ounces fresh spinach
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Creamy Lemon Sauce
- 1/2 cup heavy cream
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 2
Reduce heat to medium. Add the chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 3
Pour in the chicken broth and bring to a simmer. Stir in the orzo pasta, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and cook for 8-10 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking. If the liquid absorbs too quickly, add a splash more broth or water.
⏱️ 10 min - 4
Once the orzo is cooked, stir in the heavy cream, lemon zest, and lemon juice. Add the cooked chicken back to the skillet. Stir in the fresh spinach a handful at a time, allowing it to wilt into the orzo.
⏱️ 5 min - 5
Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning as needed.
⏱️ 2 min - 6
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min