Description

This creamy lemon orzo with chicken is a comforting and flavorful one-pan meal featuring tender chicken breast, lightly toasted orzo pasta simmered in a luscious blend of chicken broth, heavy cream, and fresh lemon juice. Fresh spinach and parmesan cheese add brightness and richness, while lemon zest on top brings a perfect citrusy finish.

Ingredients

Scale

Chicken

1½ pounds chicken breast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons olive oil

Orzo and Cooking Liquids

16 ounces orzo
1 tablespoon butter
3 cups chicken broth
1½ cups heavy cream
¼ cup fresh lemon juice

Additions

¼ cup parmesan cheese
8 ounces fresh spinach
lemon zest (for garnish)

Instructions

Prepare and season chicken: Cut the chicken into 1-inch cubes. Season the chicken with salt, pepper, and garlic powder thoroughly to ensure even flavor coverage.
Cook the chicken: Heat a large skillet over medium-high heat. Add olive oil and spread the chicken in a single layer. Cook undisturbed for 3-4 minutes to brown, then stir and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside. Note that the chicken may not be fully cooked at this stage.
Toast the orzo and add liquids: In the same skillet, add butter and the orzo. Stir the orzo gently until it becomes lightly browned and toasty, about 2-3 minutes. Add chicken broth, heavy cream, and fresh lemon juice. Stir well, scraping the bottom of the skillet to release any stuck bits.
Simmer the orzo: Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer gently for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
Finish with cheese, chicken, and spinach: Remove the cover, stir in parmesan cheese, cooked chicken bites, and fresh spinach. Continue cooking on low heat, stirring regularly until the spinach wilts and the chicken is fully cooked through.
Garnish and serve: Garnish the creamy orzo with freshly grated lemon zest and serve immediately while hot and creamy.

Notes

Lightly toasting the orzo before adding liquids enhances its nutty flavor.
You can use low-fat cream if preferred, but heavy cream creates the signature rich texture.
If fresh spinach is unavailable, baby spinach works well as a substitute.
Leftovers can be stored in the refrigerator for up to 2 days and reheated gently with a splash of broth or water.
Adjust lemon juice quantity to your taste for more or less citrus brightness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: cream, chicken, lemon, orzo, one skillet, easy dinner, creamy pasta, spinach, parmesan