Lemon Chicken Orzo
This delicious creamy lemon chicken orzo is the perfect weeknight meal! It's packed with bright and citrusy flavors, and it's creamy and cheesy.
Servings: 4 people
Calories: 528kcal
Ingredients
- 2 medium chicken breasts pounded to ½-inch thick evenly
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning divided
- Salt and pepper
- Olive oil
- 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, do not use milk or half-and-half
- ½ cup freshly grated parmesan cheese
- 1 medium lemon zested and juiced, plus more to taste
- Lemon slices for garnish
- Chopped Italian parsley for garnish
Instructions
- Season chicken with a few drizzles of olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, Kosher salt (about ½ teaspoon per breast), and ground black pepper.
- Cook chicken: In a large skillet, heat a few generous drizzles of olive oil over medium heat. Cook the chicken, about 6 minutes per side, or until fully cooked through in the center. Remove from the skillet and let it rest for 10 minutes. Then, slice.
- Sauté aromatics: In the same skillet, melt the unsalted butter. Then, sauté onions until softened. Next, add the minced garlic and the remaining 1 teaspoon of Italian seasoning, and sauté for another 1 minute until fragrant.
- Add and cook orzo: Add the orzo and stir to coat for about 2 minutes to lightly toast it, followed by the chicken broth. Season with salt and pepper to taste. Bring to a low boil, then reduce to a simmer. Cover and cook for 10-12 minutes.
- Finish: Once the orzo is tender, uncover and stir in the spinach and heavy cream until combined. Finish with lemon zest and freshly squeezed lemon juice (to taste). Off the heat, stir in the parmesan cheese until incorporated.
- Serve with the sliced chicken on top, and garnish with lemon slices and Italian parsley.
Video
Notes
- Use heavy cream. Avoid milk or half-and-half. Heavy cream holds up better when combined with lemon juice, while with milk and half-and-half, the sauce is more likely to curdle.
- Do not overcook the orzo pasta. It only needs about 10 to 12 minutes, or it can get too soft and mushy.
- Remember to zest lemon before squeezing. I know I always forget!
- Freshly grated parmesan cheese is preferred for best texture. Pre-packaged cheese often contains starches that make it gritty.
- Storage: Place in an airtight container and refrigerate for up to 3 days.
- Meal prep option: This dish reheats very well. Divide up into containers and keep refrigerated for 3 to 4 days. Reheat in the microwave oven.
- Reheating: Place in a stovetop saucepan or microwave oven. If pasta is sticking together, splash some heavy cream to loosen up.
- Can I make it with rice? Yes! Use 1 cup of long-grain rice and 2½ cups of broth. Add the rice to the sautéed aromatics, cover, and cook for 18-20 minutes before proceeding with the rest of the recipe.
- Chicken breasts: Chicken thighs or rotisserie chicken.
- Baby spinach: Kale.
- Veggie add-ins: Peas, asparagus, broccoli, cherry tomatoes.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 528kcal | Carbohydrates: 39g | Protein: 24g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 750mg | Potassium: 576mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2389IU | Vitamin C: 22mg | Calcium: 207mg | Iron: 2mg