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Creamy One-Pan Lemon Chicken Orzo Recipe

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4.2 from 4 reviews

This creamy one-pan lemon chicken orzo is a quick and flavorful meal combining tender, seasoned chicken with perfectly cooked orzo pasta, vibrant spinach, and a rich, tangy lemon and Parmesan sauce. Prepared entirely on the stovetop, it delivers a comforting and satisfying dinner in just 20 minutes, ideal for busy weeknights.

Ingredients

Chicken and Seasonings

  • 1.5 Pounds Boneless, Skinless Chicken Breast, cut into cubes
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Cumin
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper

Cooking Oils and Aromatics

  • 2 Tablespoons Olive Oil
  • 1 Small Yellow Onion, finely diced
  • 4-5 Cloves Garlic, mashed

Broth and Condiments

  • 2 1/2 Cups Chicken Broth
  • 3 Teaspoons Dijon Mustard

Pasta and Vegetables

  • 1 Cup Orzo
  • 2 Large Handfuls of Fresh Spinach

Dairy and Citrus

  • 1/2 Cup Full-Fat Coconut Milk or Heavy Cream
  • 3 Lemons (1 lemon zested, juice of 2 lemons approximately 1/4-1/3 cup, and 1 lemon sliced thin)
  • 3/4 Cup Parmesan Cheese, freshly grated

Instructions

  1. Prepare Chicken: Pat the chicken breasts dry with a paper towel and cut them into cubes. In a bowl, toss the chicken with paprika, cumin, kosher salt, and ground black pepper until fully coated.
  2. Heat Oil: Warm a skillet over medium heat and add 1 tablespoon of olive oil.
  3. Cook Chicken: Add the seasoned chicken to the hot oil and cook for 4-5 minutes until the edges begin to brown and cook through.
  4. Set Chicken Aside: Remove the chicken from the pan and set it aside while you prepare the rest of the dish.
  5. Prepare Onion and Garlic: Add another tablespoon of olive oil to the pan. Add the finely diced onion and mashed garlic.
  6. Cook Onion and Garlic: Sauté the onion and garlic for 2-3 minutes, scraping the sides of the pan to prevent burning and develop flavor.
  7. Add Mustard and Broth: Stir in the chicken broth and Dijon mustard, mixing well to combine.
  8. Add Orzo: Add the orzo pasta to the skillet, stirring to combine with the broth mixture.
  9. Cook Orzo: Cook uncovered, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid.
  10. Add Spinach and Cream: Stir in the fresh spinach, coconut milk or heavy cream, lemon zest, lemon juice, and grated Parmesan cheese.
  11. Stir Ingredients: Mix everything well for about a minute until the spinach wilts and the sauce becomes creamy.
  12. Adjust Seasoning: Taste the mixture and adjust kosher salt and black pepper as needed.
  13. Add Chicken Back: Return the chicken to the pan and stir it into the orzo mixture. Cook for a few more minutes to ensure the chicken is heated through and the orzo is fully cooked.
  14. Plate and Serve: Once cooked through, serve the creamy lemon chicken orzo garnished with lemon slices and additional Parmesan if desired. Enjoy immediately.

Notes

  • Use full-fat coconut milk for a dairy-free version instead of heavy cream.
  • Adjust lemon juice and zest to your taste for more or less tanginess.
  • Be sure to stir the orzo frequently to prevent sticking and burning on the bottom of the pan.
  • Using freshly grated Parmesan cheese gives the best flavor and creamy texture.
  • This recipe is best served immediately but can be refrigerated for up to 2 days.

Find it online: https://recipeplenty.com/creamy-one-pan-lemon-chicken-orzo-recipe/