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Lemon Chicken Orzo Recipe

A creamy, one-pan lemon chicken orzo with seared chicken, lemony Parmesan orzo, and spinach. Ready in about 40 minutes.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 629kcal
Author: Lucy Brewer

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 2 tablespoons unsalted butter
  • 1 cup diced Vidalia onion
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 teaspoon Italian seasoning
  • 1 cup uncooked orzo
  • ½ cup dry white wine
  • 1 ½ cups chicken broth
  • 1 lemon, zested and juiced
  • 2 lemons, sliced and seeded
  • ½ cup heavy cream
  • 2 cups loosely chopped baby spinach
  • ¾ cup freshly grated Parmesan cheese

Instructions

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Season 4 boneless, skinless chicken breasts with salt and pepper on both sides, then add them to the skillet. Cook for about 5 to 7 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside.
    Two seasoned chicken breasts are cooking in a black cast iron skillet, with small bowls of salt and pepper beside the pan on a tiled surface.
  • In the same skillet, melt 2 tablespoons unsalted butter. Stir in 1 cup diced Vidalia onion and cook for 3 to 4 minutes, until softened. Add 1 tablespoon minced garlic (about 3 cloves) and 1 teaspoon Italian seasoning and cook for another 30 seconds, until fragrant.
    Chopped onions and seasonings cooking in a black cast iron pan with a wooden spoon, on a tiled surface next to small bowls of salt and pepper.
  • Stir in 1 cup uncooked orzo and let it toast for a minute or two, coating it in the butter and aromatics. Pour in 1/2 cup dry white wine and deglaze the pan, scraping up the browned bits. Let the wine simmer for a few minutes.
    A black skillet with sautéed chopped onions and dry orzo pasta, next to small wooden bowls of salt and pepper on a tiled surface.
  • Pour in 1 1/2 cups chicken broth, the juice from one lemon, and the seeded lemon slices. Stir gently and bring to a gentle simmer. Cook for 10 to 12 minutes, until the orzo is almost tender.
    A black pot with uncooked orzo, chopped onions, and broth on a tiled surface, with small bowls of salt and pepper beside it.
  • Stir in 1/2 cup heavy cream and the lemon zest. Add 2 cups loosely chopped baby spinach and 3/4 cup freshly grated Parmesan cheese, and cook just until the spinach wilts and the sauce is creamy.
    A skillet filled with creamy pasta topped with fresh spinach leaves and grated cheese, placed on a tiled surface next to small bowls of salt and pepper.
  • Remove the lemon slices. Slice the cooked chicken and place it on top of the orzo. Serve right away with extra Parmesan and a squeeze of fresh lemon if desired.
    A skillet filled with creamy orzo, spinach, asparagus, and sliced cooked chicken breast, garnished with lemon wedges. Plates, utensils, and ingredients are arranged nearby.
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