Lemon Chicken Orzo
Creamy lemon chicken orzo with tender chicken, spinach, and parmesan in a rich sauce, ready in 30 minutes.
Ingredients
- 2 medium chicken breasts pounded to 1/2 inch thick evenly
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning divided
- Salt and pepper
- Olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion small-diced
- 4 cloves garlic minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups baby spinach packed
- 3/4 cup heavy cream plus more to taste
- 1/2 cup freshly grated parmesan cheese
- 1 medium lemon plus more to taste (zested and juiced)
- Lemon slices for garnish
- Chopped Italian parsley for garnish
Instructions
Season Chicken Breasts:
Coat the chicken breasts with a drizzle of olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, roughly 1/2 teaspoon kosher salt per breast, and black pepper.Cook and Rest Chicken:
Over medium heat, warm a generous amount of olive oil in a large skillet. Cook the chicken for about 6 minutes per side until the center is fully cooked. Take the chicken out and let it rest for 10 minutes before slicing.Sauté Onion and Garlic:
In the same skillet, melt the unsalted butter. Cook the onion until softened, then add the minced garlic and the remaining 1 teaspoon Italian seasoning; sauté for 1 minute until aromatic.Cook Orzo in Broth:
Add the orzo pasta and stir for about 2 minutes, then pour in the chicken broth. Adjust salt and pepper as needed. Bring to a gentle boil, lower to a simmer, cover, and cook for 12 minutes.Add Spinach and Cream:
When the orzo is tender, uncover and mix in the spinach, heavy cream, and parmesan cheese.Add Lemon Zest and Juice:
Add lemon zest and fresh lemon juice to taste.Top with Chicken and Garnish:
Top with sliced chicken, garnish with lemon slices and Italian parsley, and serve.