Description
Creamy Lemon Chicken Orzo is a flavorful and comforting dish featuring tender, seasoned chicken breasts served atop a creamy orzo pasta cooked with garlic, herbs, spinach, and a bright lemony cream sauce. This easy skillet meal combines rich, savory, and fresh citrus flavors perfect for a satisfying dinner.
Ingredients
Units
Scale
Chicken
- 2 boneless, skinless chicken breasts, pounded thin
- 1-2 tsp Kinder's Grilled Chicken Seasoning or any favorite chicken seasoning
- 1 tbsp olive oil
- 1 tbsp salted butter (divided)
Orzo and Sauce
- 1 tbsp salted butter (divided)
- 1 small yellow onion, diced
- 5-6 garlic cloves, minced
- 1/2 tsp herbs de Provence or Italian seasoning
- Pinch of red pepper flakes
- 1 cup orzo pasta
- 2 cups chicken broth or white wine
- 1/2 cup heavy cream
- Juice of 1 lemon
- 2 cups baby spinach
- 2 oz freshly grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley (optional)
- Lemon slices (optional)
Instructions
- Prepare the Chicken: Pound the chicken breasts thin for even cooking. Rub them with olive oil and season both sides with Kinder’s Grilled Chicken Seasoning or your preferred blend.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Cook the chicken breasts thoroughly until golden and cooked through, about 4-6 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add the diced onion and cook for 5 minutes until softened and translucent. Stir in minced garlic, herbs de Provence, and red pepper flakes; cook for an additional 1 minute until fragrant.
- Toast the Orzo: Add the orzo pasta to the skillet and stir frequently for 2-3 minutes to lightly toast the pasta, enhancing its flavor.
- Simmer the Orzo: Pour in the chicken broth, heavy cream, and lemon juice. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Stir occasionally to prevent sticking and cook until orzo is tender and most liquid is absorbed.
- Finish the Sauce: Stir in the baby spinach and grated Parmesan cheese until the spinach wilts and the cheese melts, creating a creamy sauce. Taste and season with salt and pepper as needed.
- Serve: Slice the cooked chicken and place on top of the creamy orzo. Garnish with fresh parsley and lemon slices if desired. Serve hot for a delicious meal.
Notes
- This recipe works well with protein substitutes like shrimp, salmon, or rotisserie chicken for variety.
- Customize by adding vegetables such as sun-dried tomatoes, asparagus, or roasted red peppers for extra flavor and texture.
- Try cheese variations like Asiago, Romano, or Boursin to intensify creaminess and taste.
- For a lighter version, replace heavy cream with half-and-half or increase broth for a thinner sauce.
- Add lemon zest along with juice to boost lemon flavor for a more vibrant citrus kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or cream to restore creaminess.
- This dish is not recommended for freezing as the cream sauce can separate; best enjoyed fresh or within a few days.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
