Lemon Chicken Orzo – Creamy One Pan Dinner
Lemon Chicken Orzo combines seasoned chicken with creamy Parmesan orzo, spinach, and fresh lemon.The orzo cooks directly in chicken broth for extra flavor and a creamy texture.Finish with lemon zest, juice, Parmesan, and sliced chicken for an easy one-pan dinner.
Ingredients
- 2 medium chicken breasts pounded evenly to 1/2-inch thickness
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning divided
- Salt to taste
- Ground black pepper to taste
- Olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1 cup orzo pasta
- 2 cups halal chicken broth
- 2 cups packed baby spinach
- 3/4 cup heavy cream plus more if desired
- 1/2 cup freshly grated Parmesan cheese
- 1 medium lemon zested and juiced
- Lemon slices for garnish
- Chopped Italian parsley for garnish
Instructions
- Pat the chicken breasts dry and drizzle them lightly with olive oil. Season both sides with garlic powder, 1 teaspoon Italian seasoning, salt, and black pepper.
- Heat a few generous drizzles of olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for approximately 5–6 minutes per side, depending on thickness, until browned and completely cooked through. Chicken should reach a safe internal temperature of 165°F (74°C).
- Transfer the chicken to a clean plate and allow it to rest for about 10 minutes before slicing.
- Reduce the heat slightly and melt the butter in the same skillet.
- Add the diced onion and sauté until softened and translucent.
- Stir in the minced garlic and remaining teaspoon of Italian seasoning. Cook for about 1 minute, until fragrant.
- Add the dry orzo and stir it through the buttery onion mixture for approximately 2 minutes.
- Pour in the chicken broth and season lightly with salt and pepper. Bring to a gentle boil.
- Reduce the heat to a simmer, cover, and cook for approximately 10–12 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
- Uncover the skillet and stir in the baby spinach. Allow it to wilt into the hot pasta.
- Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan until the sauce becomes smooth and creamy.
- Add fresh lemon zest and lemon juice to taste. Stir gently until incorporated.
- Arrange the sliced chicken over the Lemon Chicken Orzo and garnish with lemon slices and chopped Italian parsley.
- Serve warm with additional Parmesan or lemon juice if desired.
Notes
For additional vegetables, try adding peas, asparagus, mushrooms, or chopped zucchini. Kale can also replace the baby spinach, although it may require slightly more cooking time.
Boneless, skinless chicken thighs can replace chicken breasts for a richer result. Adjust the cooking time as needed.
If you want an even stronger lemon flavor, add additional zest rather than excessive juice. Lemon zest delivers concentrated citrus aroma without thinning the creamy sauce.