Description
Creamy Lemon Chicken Orzo is a comforting and flavorful one-pan dinner featuring tender, seasoned chicken breasts served over a luscious orzo pasta cooked in a creamy lemon-infused sauce with spinach and Parmesan cheese. This easy skillet meal combines savory herbs, zesty lemon, and rich cream for a perfectly balanced dish that’s quick to prepare.
Ingredients
Units
Scale
Chicken
- 2 boneless, skinless chicken breasts, pounded thin
- 1-2 tsp Kinder's Grilled Chicken Seasoning or any favorite chicken seasoning
- 1 tbsp olive oil
- 2 tbsp salted butter, divided
Orzo and Sauce
- 1 small yellow onion, diced
- 5-6 garlic cloves, minced
- 1/2 tsp Herbs De Provence or Italian seasoning
- Pinch of red pepper flakes
- 1 cup orzo pasta
- 2 cups chicken broth or white wine
- 1/2 cup heavy cream
- Juice of 1 lemon
- 2 cups baby spinach
- 2 oz freshly grated Parmesan cheese
- Salt and pepper to taste
For Garnish
- Fresh parsley, optional
- Lemon slices, optional
Instructions
- Prepare Chicken: Pound the chicken breasts thin to ensure even cooking. Rub them with olive oil and season generously with Kinder’s Grilled Chicken Seasoning or your preferred blend.
- Cook Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Cook the chicken breasts thoroughly until no longer pink inside, then remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add diced onion and cook for about 5 minutes until softened. Stir in the minced garlic, Herbs De Provence, and red pepper flakes, cooking for an additional minute to release their fragrance.
- Toast Orzo: Add the orzo pasta to the skillet and stir continuously for 2 to 3 minutes to toast the grains lightly, enhancing their nutty flavor.
- Add Liquids and Simmer: Pour in the chicken broth (or white wine), heavy cream, and fresh lemon juice. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12 minutes while stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Finish the Dish: Stir in baby spinach and grated Parmesan cheese until the spinach wilts and the cheese melts. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve: Slice the cooked chicken and arrange it on top of the creamy orzo. Garnish with fresh parsley and lemon slices if desired. Serve hot for a comforting meal.
Notes
- Protein swaps: Try shrimp, salmon, or rotisserie chicken as alternatives for a different protein option.
- Vegetable add-ins: Enhance the dish with sun-dried tomatoes, asparagus, or roasted red peppers for added flavor and color.
- Cheese alternatives: Substitute Parmesan with Asiago, Romano, or creamy Boursin cheese for extra richness.
- Make it lighter: Use half-and-half instead of heavy cream or increase broth quantity for a lighter sauce consistency.
- Extra lemony kick: Add lemon zest along with juice to boost the citrus flavor.
- Storage: Keep leftovers in an airtight container in the refrigerator up to 3 days.
- Reheating: Warm gently on stove or microwave adding chicken broth or cream to restore creaminess.
- Freezing: Not recommended due to cream separation; best consumed fresh or refrigerated leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
