Lemon Chicken Orzo Recipe
This bright and creamy Lemon Chicken Orzo is a great dinner option when you want something easy, but different. The pasta and chicken are covered in a lemon Parmesan sauce that’s almost addictive!
Servings: 4
Calories: 516kcal
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 ½ pounds chicken breasts about 2 breasts, cut into thin strips
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes optional for heat
- 1 cup dry orzo
- 3 cups low sodium chicken broth
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly cracked black pepper or to taste
- Zest of 1 lemon
- Juice of 1 large lemon
- ½ cup finely grated parmesan
- ½ cup heavy cream
- 2 cups loosely packed baby spinach
- 2 tablespoons chopped fresh parsley
Instructions
- Heat a large (12”) skillet over medium-high heat. Add olive oil and butter. Cook until the butter melts and begins to foam. Add the chicken strips, in batches to avoid overcrowding, and cook until lightly golden on both sides. Remove the chicken and set aside.
- Reduce the heat to medium and add the onion. Cook until softened, about 4-5 minutes. Then stir in the garlic, paprika, and red pepper flakes (if using). Cook just until fragrant.
- Stir in the orzo and let it toast for about a minute. Add the chicken broth, salt, pepper, lemon zest, and lemon juice. Return the chicken and any juices to the skillet and stir, scraping up any browned bits from the bottom of the pan.
- Cover and simmer, stirring occasionally, over medium-low heat until the orzo is tender and most of the liquid is absorbed, about 10 minutes.
- Remove the lid and stir in the parmesan and heavy cream. Fold in the spinach and let it wilt gently into the pasta. Taste and adjust seasoning. Finish with fresh parsley. Allow to rest for about 5 minutes to thicken up.
- Serve with green salad, roasted asparagus or broccoli, and garlic bread.
Video
Notes
- Avoid adding extra liquid or overcooking the orzo because it can easily become very mushy.
- If you notice that your lemon orzo contains too much liquid, allow it to simmer uncovered to help evaporate some of the excess liquid.
- Feel free to use boneless, skinless chicken thighs instead of chicken breasts in this lemon orzo recipe.
Nutrition
Calories: 516kcal | Carbohydrates: 37g | Protein: 50g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 168mg | Sodium: 831mg | Potassium: 1059mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2254IU | Vitamin C: 11mg | Calcium: 183mg | Iron: 2mg