Description
Creamy Lemon Chicken Orzo is a comforting and flavorful one-pan meal featuring tender, seasoned chicken breasts served over a luscious, creamy orzo pasta infused with garlic, herbs, lemon, and spinach. This easy stovetop recipe combines rich buttery flavors with bright citrus notes, perfect for a satisfying dinner that comes together quickly and tastes impressive.
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
- 1 tbsp salted butter
Orzo and Sauce
- 1 tbsp salted butter
- 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
Garnish
- Fresh parsley, optional
- Lemon slices, optional
Instructions
- Prepare Chicken: Pound the chicken breasts thin to ensure even cooking. Rub each breast with olive oil and sprinkle evenly with Kinder’s Grilled Chicken Seasoning or your preferred seasoning blend.
- Cook Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the seasoned chicken breasts and cook through until no longer pink inside, about 4-5 minutes per side depending on thickness. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the remaining 1 tablespoon of butter. Add the diced onion and sauté for 5 minutes until softened and translucent. Stir in minced garlic, Herbs De Provence, and red pepper flakes, cooking for an additional 1 minute until fragrant.
- Toast Orzo: Add the orzo pasta to the skillet and stir continuously for 2-3 minutes, toasting it lightly and enhancing its nutty flavor.
- Simmer Orzo: Pour in the chicken broth (or white wine), heavy cream, and freshly squeezed lemon juice. Bring mixture to a boil, then cover and reduce heat to a gentle simmer. Cook for 12 minutes, stirring occasionally, until the orzo is tender and creamy.
- Add Spinach and Cheese: Stir in the baby spinach and freshly grated Parmesan cheese. Mix well until the spinach wilts and the cheese melts into the sauce. Taste and season with salt and freshly ground pepper as needed.
- Serve: Slice the cooked chicken breasts and place them on top of the creamy lemon orzo. Garnish with fresh parsley and lemon slices if desired. Serve immediately while hot.
Notes
- Protein swaps: Try shrimp, salmon, or rotisserie chicken instead of chicken breasts for variety.
- Vegetable add-ins: Sun-dried tomatoes, asparagus, or roasted red peppers make excellent additions for extra flavor and texture.
- Cheese alternatives: Substitute Parmesan with Asiago, Romano, or Boursin cheese for a different creamy taste.
- Make it lighter by using half-and-half instead of heavy cream or add more broth for a thinner sauce.
- Add lemon zest along with the juice for a stronger citrus flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream to restore creaminess.
- This dish is not ideal for freezing due to cream separation; best enjoyed fresh or within a few days.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
