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Homemade Creamy Lemon Orzo with Chicken photo
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Creamy Lemon Orzo with Chicken

A creamy, lemony one-pan orzo with tender chicken and spinach ready in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1.5 pounds chicken breast cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 16 ounces orzo
  • 1 tablespoon butter
  • 3 cups chicken broth
  • 1.5 cups heavy cream
  • 0.25 cup fresh lemon juice
  • 0.25 cup Parmesan cheese freshly grated
  • 8 ounces fresh spinach
  • lemon zest for garnish, amount to taste

Instructions

  • Cut the chicken breasts into 1-inch cubes and season evenly with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder.
  • Heat a large skillet over medium-high heat and add 2 tablespoons olive oil.
  • When the oil is hot, add the chicken in a single layer and cook without moving for 3–4 minutes, then stir and cook another 3–4 minutes until lightly browned; remove chicken to a plate (it may not be fully cooked through).
  • Lower the heat to medium, add 1 tablespoon butter to the skillet and then add the 16 ounces orzo; stir frequently until the orzo becomes lightly browned and toasty, about 2–3 minutes.
  • Add 3 cups chicken broth, 1½ cups heavy cream, and ¼ cup fresh lemon juice to the skillet. Stir well, scraping any browned bits from the bottom. Bring to a boil.
  • Reduce heat to low, cover the skillet, and simmer for 10–12 minutes, stirring once or twice, until the orzo is tender.
  • Remove the lid and stir in ¼ cup grated Parmesan, the cooked chicken pieces, and 8 ounces fresh spinach. Cook, stirring regularly, until the spinach is wilted and the chicken is cooked through, about 2–3 minutes.
  • Remove from heat, garnish with lemon zest to taste, and serve immediately.

Equipment

  • Large Skillet
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Spatula or Wooden Spoon

Notes

  • You can substitute vegetable broth for chicken broth.
  • Leftovers keep in the refrigerator for 3–4 days.
  • The dish can be frozen after cooking for later use.
  • Reheat in short microwave bursts, stirring between intervals.
  • To double the recipe, use a very large skillet.