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One-Pan Creamy Lemon Chicken Orzo

A close-up of creamy lemon chicken orzo pasta mixed with spinach and topped with bright yellow lemon zest.
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Make this bright, satisfying One-Pan Creamy Lemon Chicken Orzo for a quick weeknight dinner. This recipe delivers bright lemon flavor and tender chicken in a creamy sauce using simple, accessible ingredients.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup orzo pasta, uncooked
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • Zest of 1 large lemon
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken pieces with salt, pepper, and garlic powder.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the uncooked orzo pasta and toast it for 1 minute.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
  6. Reduce the heat to medium-low, cover the skillet, and cook for 10 minutes, stirring occasionally to prevent sticking.
  7. Stir in the heavy cream, lemon juice, and lemon zest. Return the cooked chicken to the skillet.
  8. Continue to cook, uncovered, for another 5 to 7 minutes, or until the orzo is tender and the sauce has thickened to your liking.
  9. Remove the skillet from the heat. Stir in the Parmesan cheese and the chopped spinach until the spinach wilts into the sauce.
  10. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley.

Notes

  • For a Mediterranean twist, add 1/4 cup of sun-dried tomatoes (drained and chopped) along with the chicken broth.
  • If you prefer shredded chicken, cook the chicken breasts whole in the broth until done, then shred them before adding them back in step 6.
  • Use low-sodium broth to better control the final salt level of this dish.

Nutrition

Find it online: https://kingscook.com/lemon-chicken-orzo-pasta-recipe/