Go Back Email Link
–+ servings
Sliced, seasoned lemon chicken served over orzo pasta with spinach and cheese, garnished with a lemon slice on a white plate.

Easy Lemon Chicken and Orzo

No ratings yet
This Lemon Chicken and Orzo Recipe is a weeknight winner that comes together in just 40 minutes using one skillet. Golden seared chicken sits over creamy parmesan orzo with bright lemon and tender spinach.
Prep Time : 10 minutes
Cook Time : 29 minutes
Servings: 5 servings
Course: Main Dish
Calories: 613kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 4 to 5 Chicken breasts, thin boneless skinless
  • 1 teaspoon Garlic powder
  • 2 teaspoons Italian seasoning, divided
  • 1 teaspoon Salt and pepper,
  • 2 tablespoons Olive oil
  • 2 tablespoons unsalted butter
  • ½ Medium yellow onion, diced
  • 4 cloves Garlic, minced
  • 1 cup Orzo
  • 2 cups Chicken broth
  • 2 cups Baby spinach
  • ¾ cup Heavy cream
  • ½ cup Parmesan cheese, freshly shredded and more for garnish
  • 1 Lemon, zested and juiced
  • Fresh parsley, for garnish

Instructions
 

  • Season the chicken breasts on both sides with garlic powder, 1 teaspoon of Italian seasoning, and salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat until shimmering.
  • Add the seasoned chicken breasts to the skillet and cook for 3 to 5 minutes per side, until golden brown and the internal temperature reaches 165 degrees F.
  • Transfer the chicken breasts to a plate and set aside.
  • Add the butter to the same skillet and melt over medium heat. Using a wooden spoon, gently scrape the bottom of the skillet to release the browned bits and incorporate them into the butter.
  • Add the diced onion to the skillet and cook over medium heat, stirring occasionally, for 3 to 4 minutes, until softened and translucent.
  • Add the minced garlic and the remaining 1 teaspoon of Italian seasoning to the skillet, and cook for 1 to 2 minutes, stirring constantly, until fragrant.
  • Add the orzo to the skillet and cook for 1 to 2 minutes, stirring frequently, until the orzo is lightly toasted and golden. Pour the chicken broth into the skillet and bring to a boil over medium-high heat.
  • Reduce the heat to medium-low and simmer, stirring occasionally, for 10 to 12 minutes, until the orzo is tender and most of the liquid has been absorbed.
  • Add the baby spinach to the skillet and stir to combine.
  • Pour the heavy cream into the skillet and cook for 2 to 3 minutes, stirring gently, until the spinach is fully wilted and the cream is warmed through.
  • Remove the skillet from the heat and stir in the lemon zest and lemon juice.
  • Sprinkle the shredded parmesan cheese over the orzo and stir gently to combine.
  • Transfer the cooked chicken breasts to a cutting board and slice against the grain.
  • Arrange the sliced chicken over the orzo in the skillet, and garnish with additional parmesan cheese, fresh parsley, and lemon slices, if desired.

Christina's Notes

  • Pound evenly: Pound thick chicken breasts to an even thickness before searing so they cook through without drying out.
  • Toast first: Cook the orzo in the skillet for 1 to 2 minutes before adding broth — it adds a nutty flavor you'll notice in every bite.
  • Lemon off heat: Stir in the lemon zest and juice after removing the pan from heat to keep the citrus flavor bright and fresh.
  • Fresh parmesan only: Use freshly shredded parmesan rather than pre-shredded — it melts smoothly into the sauce without clumping.
  • Store with broth: When storing leftovers, add a small splash of chicken broth to the container so the orzo stays loose and creamy when reheated.

MY NOTES

QR Code

NEED MORE INFO? Scan the QR code to go to the online recipe.

Recipe compliments of www.ITISAKEEPER.com