Creamy Lemon Chicken Orzo
This creamy lemon chicken orzo is bright, silky, and comforting, featuring tender chicken and orzo in a silky lemon-parmesan sauce with fresh spinach.
Ingredients
For the Base
- 1 lb chicken breast, diced Use boneless skinless chicken thighs for a richer flavor.
- 2 tbsp olive oil
- to taste N/A salt
- to taste N/A pepper
For the Orzo & Sauce
- 1 cup orzo pasta Can substitute with small pasta shapes.
- 4 cups chicken broth Low-sodium for a lighter option.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1/4 cup lemon juice, freshly squeezed
- 1 tbsp lemon zest
- 3 cloves garlic, minced
For Finish
- 2 cups spinach, fresh
- 1/2 cup Parmesan cheese, grated
To Serve (optional)
- to taste N/A Extra Parmesan and fresh herbs
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
- Add the diced chicken breast, season with salt and pepper, and cook until golden brown and no longer pink, about 5-7 minutes.
- Stir in the minced garlic and let it sizzle for about 1 minute until fragrant.
Cooking
- Gradually add the 4 cups chicken broth and bring the pot to a boil.
- Lower the heat, add the 1 cup of orzo pasta, and stir gently.
- Simmer uncovered for about 10 minutes, stirring occasionally, until the orzo is tender and most of the broth is absorbed.
- Incorporate 1 cup heavy cream, 1/4 cup lemon juice, and 1 tablespoon lemon zest into the pot.
- Stir until the sauce is creamy and well blended with the orzo and chicken.
- Fold in 2 cups fresh spinach and 1/2 cup grated Parmesan cheese until the spinach wilts and the cheese melts.
Notes
The dish can be served with a simple green salad, crusty bread, or roasted vegetables. Make-ahead tips include prepping chicken and cheese in advance, storing separately.