Description
This Creamy Lemon Chicken Orzo is a delightful 30-minute one-pot meal featuring tender, seasoned chicken breasts served over a luscious, lemon-infused orzo pasta with spinach and Parmesan cheese. It’s a perfect balance of creamy, tangy, and savory flavors that come together effortlessly on the stovetop for a comforting and elegant dinner.
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 & 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
- 1/2 cup heavy cream
- Juice of 1 lemon
- 2 cups baby spinach
- 2 oz freshly grated Parmesan cheese
- Salt and pepper, to taste
Garnish
- Fresh parsley, optional
- Lemon slices, optional
Instructions
- Prepare and Season Chicken: Pound the chicken breasts thin to ensure even cooking. Rub each breast with olive oil and generously season with Kinder’s Grilled Chicken Seasoning or your preferred chicken seasoning blend.
- Cook Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the seasoned chicken breasts and cook thoroughly until they are no longer pink inside, about 4-5 minutes per side depending on thickness. Remove chicken from skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add the diced yellow onion and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in minced garlic, Herbs de Provence, and red pepper flakes, cooking for an additional 1 minute to release their aroma.
- Toast Orzo: Add the orzo pasta to the skillet and stir constantly for 2-3 minutes to lightly toast the pasta, enhancing its nutty flavor.
- Add Liquids and Simmer: Pour in the chicken broth (or white wine if preferred), heavy cream, and fresh lemon juice. Stir to combine and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid has mostly absorbed.
- Finish with Greens and Cheese: Stir in the baby spinach and freshly grated Parmesan cheese until the spinach wilts and the cheese melts, creating a creamy sauce. Taste the dish and add salt and pepper as needed to balance the flavors.
- Serve: Slice the cooked chicken breasts and arrange them on top of the orzo. Garnish with chopped fresh parsley and lemon slices if desired. Serve immediately while hot for the best flavor.
Notes
- Pounding the chicken ensures even cooking and tender texture.
- To make this dish lighter, substitute heavy cream with half-and-half.
- White wine can be used instead of chicken broth for extra flavor.
- Add crushed red pepper flakes cautiously for desired heat.
- Use freshly grated Parmesan for best taste and texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth or cream.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
