Description
Creamy Lemon Chicken Orzo is a comforting one-pan meal featuring tender pounded chicken breasts cooked to perfection, combined with toasted orzo pasta simmered in a luscious sauce of chicken broth, heavy cream, and fresh lemon juice. Finished with baby spinach and freshly grated Parmesan, this dish offers a bright, creamy, and satisfying dinner perfect for busy weeknights or cozy gatherings.
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 if preferred)
- 1/2 cup heavy cream
- Juice of 1 lemon
Finishing Ingredients
- 2 cups baby spinach
- 2 oz freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley and lemon slices, optional for garnish
Instructions
- Prepare the 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 choice of chicken seasoning.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of the butter in a skillet over medium heat. Add the seasoned chicken breasts and cook thoroughly until no longer pink inside, about 4-5 minutes per side. Remove chicken from the skillet and set it aside to rest.
- Sauté Aromatics: In the same skillet, melt the remaining 1 tablespoon of butter. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic, Herbs de Provence, and red pepper flakes, cooking for an additional 1 minute to release their fragrance.
- Toast the Orzo: Add the orzo pasta to the skillet and stir for 2-3 minutes to lightly toast it, enhancing its flavor and texture.
- Simmer the Sauce: Pour in the chicken broth (or white wine), heavy cream, and freshly squeezed lemon juice. Bring the mixture to a boil, then cover and reduce the heat to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Add Spinach and Cheese: Stir in the baby spinach and freshly grated Parmesan cheese until the spinach wilts and the cheese melts into the creamy sauce. Taste and season with salt and pepper as needed.
- Serve: Slice the cooked chicken breasts and arrange them atop the creamy orzo mixture. Garnish with fresh parsley and lemon slices for a bright, fresh finish. Serve immediately while hot.
Notes
- Protein substitutes: Swap chicken with shrimp, salmon, or use rotisserie chicken for an easy variation.
- Vegetable additions: Add sun-dried tomatoes, asparagus, or roasted red peppers for extra flavor and color.
- Cheese alternatives: Try Asiago, Romano, or Boursin cheese to make the sauce more creamy and flavorful.
- Lighter option: Use half-and-half instead of heavy cream or add extra chicken broth to thin the sauce slightly.
- Extra lemony flavor: Incorporate lemon zest along with lemon juice for enhanced citrus brightness.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove over low heat or microwave, adding a splash of chicken broth or cream to restore creaminess.
- Freezing not recommended: Cream-based dishes can separate when frozen, so enjoy 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
