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Creamy Lemon Chicken Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 37 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

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 Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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