Description
A creamy and flavorful Lemon Chicken Orzo recipe featuring tender chicken breasts, orzo pasta, fresh spinach, and Parmesan cheese simmered in a luscious lemon-infused cream sauce. Perfect for a comforting weeknight dinner.
Ingredients
Units
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Chicken
- 2 boneless, skinless chicken breasts, pounded thin
- 1-2 tsp Kinder's Grilled Chicken Seasoning or any of your favorite chicken seasoning
- 1 tbsp olive oil
- 2 tbsp salted butter, divided
Orzo and Sauce
- 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 chicken breasts thin to ensure even cooking. Rub them with olive oil and season evenly with Kinder’s Grilled Chicken Seasoning or your preferred seasoning blend.
- Cook the chicken: Heat the olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the seasoned chicken and cook thoroughly until no longer pink inside, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Sauté the aromatics: In the same skillet, melt the remaining 1 tablespoon of butter. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic, herbs de Provence, and red pepper flakes, cooking for an additional 1 minute until fragrant.
- Toast the orzo: Add the orzo pasta to the skillet and stir it for 2-3 minutes, allowing it to toast slightly and absorb flavors.
- Simmer the orzo: Pour in the chicken broth (or white wine), heavy cream, and lemon juice. Stir to combine, then bring the mixture to a boil. Cover the skillet and reduce heat to a simmer. Cook for 12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
- Finish the dish: Stir in the baby spinach and freshly grated Parmesan cheese until the spinach wilts and the cheese is melted. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Slice the cooked chicken and arrange on top of the creamy orzo. Garnish with fresh parsley and lemon slices if desired. Serve hot and enjoy!
Notes
- Protein swaps: This recipe works beautifully with shrimp, salmon, or rotisserie chicken.
- Vegetable add-ins: Try adding sun-dried tomatoes, asparagus, or roasted red peppers for a different twist.
- Cheese alternatives: Asiago, Romano, or a touch of Boursin cheese can make the sauce extra creamy and flavorful.
- Make it lighter: Use half-and-half instead of heavy cream or add extra broth for a thinner sauce.
- Extra lemony kick: Add lemon zest along with the juice for more citrus brightness.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove over low heat or in the microwave, adding a splash of broth or cream to restore creaminess.
- Freezing is not recommended due to cream separation; best enjoyed fresh or refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg