Creamy Lemon Orzo with Chicken
Creamy lemon orzo with chicken is a 30-minute one-pan meal featuring tender chicken, orzo pasta, and a rich parmesan cream sauce.
Ingredients
- 1½ lb thin chicken breasts
- ½ tsp sea salt, cracked pepper, garlic powder and paprika (more or less to preference)
- 1½ T olive oil
- 3-4 garlic cloves (minced)
- ⅓ c white wine (use broth in place of wine if desired)
- 3 c low sodium chicken broth
- 2 tsp Italian seasoning
- ¼ tsp crushed red pepper (optional)
- 1½ c orzo (uncooked)
- 1 c heavy cream
- ⅔ c parmesan cheese (grated)
- 3 T tomato paste
- 2 handfuls baby spinach
Instructions
Season and Pound Chicken:
Pound chicken to ½-inch thickness or slice in half lengthwise. Dry thoroughly. Coat evenly with sea salt, pepper, garlic powder, and paprika (adjust to taste).Sear Chicken Until Golden:
Set a large deep skillet over medium-high heat until very hot. Add 1 T olive oil; once it shimmers, lay chicken in a single layer. Cook 1-2 minutes per side until golden and crisp. Transfer to a plate.Sauté Garlic in Oil:
Lower heat to medium. Add a drizzle of olive oil and the minced garlic; cook for 1 minute, stirring, until aromatic.Deglaze and Add Orzo:
Pour in white wine and scrape the pan to release browned bits. Add chicken broth, Italian seasoning, and orzo; stir. Bring to a gentle boil.Simmer Chicken with Orzo:
Place chicken back in the skillet, cover, and simmer 10-15 minutes until chicken hits 165°F (75°C) and orzo is al dente with most liquid gone. Stir occasionally; turn down heat if boiling too hard.Stir in Cream and Spinach:
Reduce heat to low. Mix in heavy cream, tomato paste, and parmesan (remove chicken briefly if needed). Stir until smooth. Add spinach and stir until wilted.Serve Immediately:
Take off heat and serve.