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Creamy Lemon Chicken Orzo

Creamy lemon chicken orzo cooks in one skillet with tender chicken, spinach, and a bright finish of lemon zest and juice. The orzo simmers in chicken broth until tender, then cream and Parmesan make the dish silky.
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Prep Time 15 minutes
Cook Time 22 minutes
Standing 2 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 yellow onion small, finely chopped
  • 3 cloves garlic minced
  • 1.5 cups orzo
  • 3 cups low-sodium chicken broth
  • 0.5 tsp dried oregano
  • 0.5 cup heavy cream
  • 2 cups baby spinach
  • 0.33 cup Parmesan cheese finely grated
  • 1 lemon finely grated zest and juice

Equipment

  • 1 12-inch deep skillet

Method
 

  1. Toss the chicken with the salt and pepper to coat evenly.
  2. Heat the olive oil in a 12-inch deep skillet over medium-high heat.
  3. Add the chicken and cook for 4 to 5 minutes, turning occasionally, until browned; transfer it to a plate.
  4. Reduce the heat to medium and melt the butter in the skillet.
  5. Cook the onion for 3 to 4 minutes until softened.
  6. Add the garlic and cook for 30 seconds.
  7. Stir in the orzo and cook for 1 minute.
  8. Add the broth and oregano, then return the chicken and any juices to the skillet and bring to a boil.
  9. Cover, reduce the heat to low, and simmer for 10 to 12 minutes, stirring every few minutes, until the orzo is tender and the chicken reaches 165°F in the thickest pieces.
  10. Remove the skillet from the heat and stir in the heavy cream, spinach, Parmesan, lemon zest, and lemon juice until the spinach wilts, about 1 to 2 minutes.
  11. Let stand for 2 minutes to thicken before serving.

Notes

For tender chicken, cut the pieces evenly and check that the thickest pieces reach 165°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy orzo can change texture. For a dairy-free variation, use dairy-free cream and Parmesan-style cheese.