Description
Creamy Lemon Chicken Orzo is a quick and flavorful one-pot meal combining tender, seasoned chicken breasts with toasted orzo pasta, fresh spinach, and a bright lemon-infused creamy sauce, all ready in just 30 minutes. This dish balances comforting creaminess with fresh citrus notes, making it perfect for a weeknight dinner.
Ingredients
Units
Scale
Chicken
- 2 Boneless, Skinless Chicken Breasts, pounded thin
- 1-2 tsp Kinder's Grilled Chicken Seasoning or any of your favorite chicken seasoning
- 1 tbsp Olive Oil
- 2 tbsp Salted Butter, divided
Vegetables and Aromatics
- 1 small Yellow Onion, Diced
- 5-6 Garlic Cloves, minced
- 1/2 tsp Herbs De Provence or Italian Seasoning
- Pinch of Red Pepper Flakes
- 2 cups Baby Spinach
Pasta and Dairy
- 1 cup Orzo Pasta
- 2 cups Chicken Broth or white wine if you prefer
- 1/2 cup Heavy Cream
- 2 oz Freshly Grated Parmesan Cheese
Other
- Juice of 1 Lemon
- Salt and Pepper to taste
- Fresh Parsley and Lemon Slices (optional, for garnish)
Instructions
- Prepare Chicken: Pound the chicken breasts thin for even cooking, rub 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 skillet over medium heat. Add the seasoned chicken breasts and cook thoroughly until no longer pink inside, then remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the remaining 1 tablespoon butter. Add diced onion and cook for about 5 minutes until softened. Stir in minced garlic, Herbs de Provence, and red pepper flakes, cooking for an additional 1 minute until fragrant.
- Toast Orzo: Add the orzo pasta to the skillet and stir continuously for 2-3 minutes to lightly toast the pasta, enhancing its nutty flavor.
- Simmer Pasta: Pour in chicken broth, heavy cream, and lemon juice. Bring the mixture to a boil, then cover the skillet and reduce heat to a simmer. Cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
- Finish and Season: Stir in fresh baby spinach and grated Parmesan cheese, allowing the spinach to wilt. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Slice the cooked chicken breasts and arrange on top of the creamy orzo. Garnish with fresh parsley and lemon slices if desired. Serve hot for a balanced and satisfying meal.
Notes
- Pounding the chicken thin helps it cook evenly and quickly.
- You can substitute chicken broth with white wine for a slightly different flavor profile.
- Adjust the amount of red pepper flakes to control the spiciness.
- Fresh spinach can be replaced with kale or swiss chard for variation.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg
