Creamy Chicken Orzo with Spinach and Lemon
This creamy chicken orzo is an easy one-pan dinner that is ready in about 30 minutes. Tender chicken, creamy orzo, fresh spinach, and bright lemon come together for a cozy yet fresh weeknight meal with minimal cleanup.
Servings: 4 servings
Calories: 507.75kcal
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper to taste
- 1 shallot minced
- 2 cloves garlic minced
- 1 cup orzo
- 2 cups chicken broth
- ½ cup heavy cream For dairy-free, use full-fat coconut milk.
- Zest of 1 lemon
- 2-3 tablespoon fresh lemon juice
- 1 ½ cups chopped fresh baby spinach
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Lemon wedges for serving
Instructions
- Heat the 1 tablespoon olive oil in a large deep skillet or braiser over medium heat. Season the chicken with salt and pepper. Sear the chicken until golden brown on all sides, about 2–3 minutes. Transfer the chicken to a plate and set aside.2 tablespoons olive oil, 1 pound boneless, Salt and black pepper
- In the same skillet, add the remaining olive oil and shallot. Cook for 2–3 minutes until softened. Add the garlic and cook for 30–60 seconds, just until fragrant.1 shallot, 2 cloves garlic
- Stir in the orzo and cook for 1–2 minutes to lightly toast it in the pan.1 cup orzo
- Pour in the chicken broth, heavy cream, and additional salt and black pepper. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 10–12 minutes, stirring two or three times, until the orzo is tender and most of the liquid is absorbed.2 cups chicken broth, ½ cup heavy cream
- Stir in the lemon zest, lemon juice, spinach, and Parmesan. Return the cooked chicken and any juices on the plate to the skillet. Simmer uncovered for 2–3 minutes, stirring, until the spinach is wilted.Zest of 1 lemon, 2-3 tablespoon fresh lemon juice, 1 ½ cups chopped fresh baby spinach, ½ cup grated Parmesan cheese
- Remove from the heat. Let it sit for 2–3 minutes; the sauce will continue to thicken as it rests. Taste and add more lemon juice, salt, or pepper if needed.
- Serve warm, topped with fresh basil or parsley and extra lemon wedges.Fresh basil or parsley, Lemon wedges
Video
Notes
- Orzo continues to absorb liquid as it sits. If the sauce thickens too much, stir in a splash of warm chicken broth or cream just before serving.
- Freshly grated Parmesan melts best and gives the sauce a smooth, creamy texture. Pre-shredded cheese may clump.
- For a quicker option, use cooked rotisserie chicken and stir it in at the end instead of searing raw chicken.
Nutrition
Serving: 1serving | Calories: 507.75kcal | Carbohydrates: 33.38g | Protein: 32.63g | Fat: 26.79g | Saturated Fat: 11.04g | Polyunsaturated Fat: 2.63g | Monounsaturated Fat: 10.32g | Trans Fat: 0.02g | Cholesterol: 154.57mg | Sodium: 1066.68mg | Potassium: 531.38mg | Fiber: 1.7g | Sugar: 3.13g | Vitamin A: 1630.76IU | Vitamin C: 7.21mg | Calcium: 169.78mg | Iron: 2.01mg
