Lemon Chicken Orzo
A comforting yet fresh-tasting dinner featuring tender chicken, creamy sauce, and tangy lemon, all cooked in one skillet.
Equipment
- Large Skillet
Ingredients
- 2 medium chicken breasts pounded to about half an inch thick
- 1 tsp garlic powder
- 2 tsp Italian seasoning divided
- to taste salt and pepper
- to taste olive oil for cooking
- 2 tbsp unsalted butter for richness
- 1 small yellow onion diced finely
- 4 cloves garlic minced
- 1 cup orzo pasta
- 2 cups chicken broth to cook the pasta
- 2 cups baby spinach packed
- 0.75 cup heavy cream plus extra if desired
- 0.5 cup freshly grated parmesan cheese
- 1 medium lemon zested and juiced
- to taste lemon slices for garnish
- to taste chopped Italian parsley for garnish
Instructions
- Season chicken breasts with olive oil, garlic powder, half the Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 6 minutes on each side until fully cooked. Remove and let rest for 10 minutes before slicing.
- In the same skillet, melt butter and sauté diced onions until softened. Add minced garlic and remaining Italian seasoning, cooking for about a minute.
- Stir in orzo and toast lightly for 2 minutes. Pour in chicken broth, season with salt and pepper, bring to a boil, then reduce heat and simmer covered for about 12 minutes until tender.
- Uncover and stir in baby spinach until wilted. Add heavy cream and parmesan cheese, stirring until creamy.
- Fold in lemon zest and juice to taste. Slice rested chicken and serve over orzo. Garnish with lemon slices and parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days.