Creamy Lemon Orzo with Chicken Recipe
Introduction
This creamy lemon orzo with chicken is a comforting yet fresh dish that combines tender chicken, bright lemon, and rich creamy sauce. Perfect for a weeknight dinner, it’s easy to prepare and full of flavor.
Ingredients
- 1½ pounds chicken breast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 16 ounces orzo
- 1 tablespoon butter
- 3 cups chicken broth
- 1½ cup heavy cream
- ¼ cup fresh lemon juice
- ¼ cup parmesan cheese
- 8 ounces fresh spinach
- Lemon zest for garnish
Instructions
- Step 1: Cut the chicken into 1-inch cubes. Season with salt, pepper, and garlic powder.
- Step 2: Heat a large skillet over medium-high heat. Add olive oil and, once hot, spread the chicken in a single layer. Cook for 3-4 minutes, then stir and cook for another 3-4 minutes. Remove and set aside. It’s okay if the chicken isn’t fully cooked yet as it will finish cooking later.
- Step 3: Add butter and orzo to the skillet. Stir the orzo until it becomes lightly browned and toasty. Add chicken broth, heavy cream, and lemon juice. Stir to release any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the orzo is tender.
- Step 4: Remove the cover and stir in parmesan cheese, chicken pieces, and fresh spinach. Cook, stirring regularly, until the spinach wilts and the chicken is cooked through.
- Step 5: Garnish with lemon zest and serve immediately for best flavor and texture.
Tips & Variations
- For extra brightness, add a pinch of red pepper flakes with the lemon juice.
- Substitute baby kale for spinach if preferred; allow longer cooking time for wilting.
- Use low-sodium chicken broth to better control the salt level in the dish.
- Make it vegetarian by swapping chicken for mushrooms or chickpeas and using vegetable broth.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to restore the creamy texture if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta instead of orzo?
Yes, small pasta shapes like acini di pepe or small shells work well. Adjust cooking time as needed since different pastas cook at different rates.
Is it necessary to use heavy cream in this recipe?
Heavy cream adds richness and creaminess, but you can substitute with half-and-half or a mixture of milk and cream for a lighter version. The texture and flavor will be slightly less rich.
PrintCreamy Lemon Orzo with Chicken Recipe
This Creamy Lemon Orzo with Chicken is a delightful one-pan meal that combines tender, seasoned chicken with rich, creamy orzo pasta infused with fresh lemon juice and parmesan cheese. The addition of spinach adds a fresh, vibrant touch, making it an easy, comforting dish perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1½ pounds chicken breast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Orzo and Sauce
- 16 ounces orzo
- 1 tablespoon butter
- 3 cups chicken broth
- 1½ cup heavy cream
- ¼ cup fresh lemon juice
- ¼ cup parmesan cheese
- 8 ounces fresh spinach
- lemon zest, for garnish
Instructions
- Prepare the chicken: Cut the chicken breasts into 1-inch cubes and season evenly with salt, pepper, and garlic powder to infuse flavor into the meat.
- Cook the chicken: Heat a large skillet over medium-high heat and add the olive oil. Once hot, arrange the chicken cubes in a single layer. Cook for 3-4 minutes without stirring to get a good sear, then stir and cook an additional 3-4 minutes. Remove the chicken from the skillet and set aside. It doesn’t need to be fully cooked at this stage as it will finish cooking later.
- Toast the orzo: In the same skillet, add the butter and orzo. Stir the orzo continuously until it becomes lightly browned and toasty, enhancing its nutty flavor. Then, pour in the chicken broth, heavy cream, and fresh lemon juice, stirring well to combine and scraping the skillet bottom to loosen any flavorful bits.
- Simmer the orzo: Bring the mixture to a boil, then reduce heat to low and cover the skillet. Let it simmer gently for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Finish the dish: Remove the lid and stir in the parmesan cheese, cooked chicken cubes, and fresh spinach. Continue cooking while stirring regularly until the spinach wilts and the chicken is completely cooked through.
- Serve: Garnish with fresh lemon zest for a bright, citrusy aroma, and serve the dish immediately while creamy and warm.
Notes
- If the chicken is not fully cooked after searing, it will finish cooking in the simmering step, so don’t worry about fully cooking it initially.
- Use fresh lemon juice and zest for the best bright, citrus flavor.
- You can substitute fresh spinach with baby kale or Swiss chard for a different leafy green texture.
- For a lighter version, you may replace heavy cream with half-and-half or a creamy non-dairy alternative.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to prevent the cream from splitting.
Keywords: Creamy lemon orzo, chicken dinner, one-pan meal, creamy pasta, lemon chicken, spinach orzo, quick dinner recipe
