Go Back

Creamy Lemon Chicken Orzo

Tender chicken and orzo pasta in a rich, creamy lemon sauce with fresh spinach - a perfect one-pot Mediterranean dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless chicken breasts cut into pieces
  • 1.5 cups orzo pasta
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 3 cloves garlic minced
  • 2 lemons zested and juiced
  • 3 cups baby spinach fresh
  • 0.5 cup Parmesan cheese grated
Seasonings & Oil
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes optional
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Cutting board
  • Sharp knife

Method
 

  1. Season chicken pieces with salt, pepper, and half the oregano.
  2. Heat olive oil in large skillet over medium-high heat. Cook chicken until golden brown, about 3-4 minutes per side. Remove and set aside.
  3. Reduce heat to medium, add butter. Sauté garlic and red pepper flakes for 30 seconds.
  4. Add chicken broth, scraping up browned bits. Stir in orzo pasta.
  5. Bring to gentle boil, then reduce to simmer. Cover and cook 8-10 minutes, stirring occasionally.
  6. Stir in heavy cream, lemon zest, and lemon juice until combined.
  7. Add spinach and stir until wilted. Return chicken to pan.
  8. Remove from heat, stir in Parmesan cheese. Let rest 3-5 minutes before serving.

Notes

For best results, use freshly grated Parmesan cheese and fresh lemon juice. Can be stored in refrigerator for up to 3 days. Reheat gently with a splash of broth or cream.