Lemon Chicken Orzo Pasta
This Lemon Chicken Orzo Pasta is a cozy, one pan meal that's bursting with a fresh lemon flavor, tender chicken, spinach, and cheesy orzo. It's the kind of weeknight dinner that feels special enough for guests but easy enough for any night of the week!
Ingredients
Chicken:
- 2 tablespoons olive oil
- 1 pound chicken tenders (or 2 medium chicken breasts, sliced in half lengthwise to form 4 pieces)
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Orzo and Cream Sauce:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 3 teaspoons minced garlic (or 3 garlic cloves, finely chopped)
- 1 cup uncooked orzo pasta
- 2 cups low-sodium chicken broth
- 1½ teaspoons Italian seasoning
- Zest and juice from one lemon
- ¾ cup heavy whipping cream
- ¾ cup grated parmesan cheese
- 3 cups fresh baby spinach
Instructions
- Heat a large skillet over medium-high heat until hot and then add olive oil. Add chicken to skillet and season with garlic powder, Italian seasoning, salt, and pepper. Cook and brown chicken for 4-6 minutes on each side, or until cooked through.
- Remove chicken from pan, let rest for 3-4 minutes, and then cut into bite-sized pieces and set aside.
- Scrape the bottom of skillet to get the browned bits off from bottom of pan. Add butter and melt over medium heat. Add onion and saute for 3-4 minutes, or until it start to soften. Add minced garlic and cook for 1 minute. Stir in orzo and toss to coat in the butter mixture.
- Add chicken broth and Italian seasoning to the same skillet. Stir well to combine, then bring mixture to a boil over medium heat. Reduce heat to low, cover pan, and simmer for 8-10 minutes, stirring occasionally, or until the orzo is tender and cooked through and most of liquid is absorbed.
- Stir in heavy cream, lemon zest, and lemon juice. Remove skillet from heat and stir in parmesan cheese and spinach. Add the chicken back to the skillet and stir to combine. Serve immediately.
Video
Notes
- Tip: It is important to stir the pasta occasionally as it cooks, otherwise it may stick to the pan and the parts not submerged in the liquid will remain hard.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
- To Reheat: warm in the microwave in 30-second intervals, stirring in between, until heated through. You can add a splash of milk or broth if the sauce thickens too much.
- To Freeze: Store in a freezer-safe container or bag in the freezer for up to two months. When ready to serve, let thaw completely in the refrigerator. You can reheat this on the stove or in the microwave with a splash of milk or chicken broth to help the sauce become creamy.
- I like to serve this dish with these biscuits, garlic bread, or skillet cornbread.
- See my tips and tricks for making this Lemon Chicken Orzo Pasta above the recipe box.