Lemon Chicken Orzo is a comforting one-pan meal made with tender chicken, creamy orzo, fresh spinach, and plenty of zesty lemon flavor. It’s a fast weeknight dinner that’s ready in 30 minutes with minimal cleanup.
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Holly’s Recipe Highlights: Lemon Chicken Orzo
- Flavor: Rich and creamy with chicken, orzo, fresh spinach, and a zesty lemon that keeps the flavors light and fresh.
- Why Make It: This one-pan dinner cooks right in the skillet with the broth, lemon, and cream.
- Serving Suggestions: Serve as-is or with homemade garlic bread and a fresh summer salad.
Total Time: 30 Mins Servings: 4 Cooking Method: Stovetop
Ingredients for Lemon Chicken Orzo
- Chicken: Chicken cutlets cook quickly and evenly, making them perfect for this recipe. You can slice boneless chicken breasts horizontally to create your own cutlets.
- Italian Seasoning: Adds plenty of savory herb flavor without the need to measure multiple dried herbs.
- Orzo: This cooks directly in the broth and releases starch as it simmers, creating a rich, creamy texture.
- Cream: Heavy cream gives the orzo a rich, silky texture. Half-and-half can be used, but the sauce will be a bit lighter.
- Spinach: Baby spinach wilts quickly and blends easily into the sauce. Chopped kale can be used instead, but it will need a few extra minutes to soften.
- Parmesan Cheese: Stir it in off the heat or at the end so it melts smoothly.
How to Make Lemon Chicken Orzo
- Sear the chicken, then set aside (full recipe below).
- Cook the onions, garlic, and seasoning. Then simmer the orzo with broth, lemon juice, and zest.
- Simmer with cream and spinach.
- Stir in the Parmesan and top with sliced chicken.
Save the Extras
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over medium-low heat or in the microwave. The orzo will thicken as it sits, so stir in a splash of broth or cream when reheating.
- Freeze leftovers for up to 2 months. Thaw overnight in the refrigerator and reheat with extra broth to loosen the sauce.
More Cozy Chicken Skillet Dinners
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Equipment
Ingredients
- 1 pound chicken cutlets
- 1½ teaspoons Italian seasoning divided
- ¾ teaspoon salt divided
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
- ½ medium onion finely chopped
- 4 cloves garlic minced
- 1½ cups orzo
- 3 cups reduced sodium chicken broth more as needed
- 4 tablespoons fresh lemon juice about 1 large lemon
- 2 teaspoons lemon zest
- ½ cup heavy whipping cream
- 5 ounces baby spinach
- ½ cup shredded Parmesan cheese
- chopped fresh parsley , basil, or extra lemon wedges for garnish (optional)
Instructions
- Season chicken with 1 teaspoon Italian seasoning, ½ teaspoon salt, and black pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook 2 to 3 minutes per side or until cooked through. Transfer to a plate and cover to keep warm.
- Reduce the heat to medium. Add the remaining 1 tablespoon of oil and onion to the skillet. Cook onion for 2 minutes or until slightly softened. Stir in the garlic and remaining ½ teaspoon of Italian seasoning. Cook 30 seconds.
- Add orzo, broth, lemon juice, and lemon zest. Simmer, uncovered for 12 minutes.
- Stir in the cream and spinach, and cook for an additional 1 to 2 minutes or until the orzo is tender. Additional broth or water can be added if needed.
- Stir in the parmesan cheese and any drippings from the chicken on the plate.
- Slice chicken and place on top of the orzo, cover and let sit 3 minutes.
- Garnish with herbs or additional lemon wedges and serve.
Notes
The orzo will thicken upon resting.
Orzo can vary slightly from brand to brand. Add more liquid (water or broth) and adjust cooking time if needed. Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Orzo can vary slightly from brand to brand. Add more liquid (water or broth) and adjust cooking time if needed. Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Nutrition Information
Calories: 603 | Carbohydrates: 51g | Protein: 42g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 862mg | Potassium: 995mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3907IU | Vitamin C: 21mg | Calcium: 251mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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