Lemon Chicken Orzo Recipe
One-skillet lemon chicken orzo with chicken breast, orzo cooked in broth, spinach, milk, Parmesan, and lemon make a creamy sauce, and it's ready in 30 minutes.
Servings: 4 servings
Ingredients
- 1 ½ pounds chicken breasts boneless and skinless
- 1 ¼ teaspoon salt divided
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 3 garlic cloves minced
- 1 cup uncooked orzo pasta
- 3 cups low-sodium chicken broth
- 2 cups baby spinach
- ½ cup whole milk
- ¼ cup grated Parmesan cheese
- 1 lemon zest and juice
Instructions
- Season the chicken with the ¾ teaspoon of the salt, Italian seasoning, paprika and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and sear for 8-10 minutes per side, depending on the thickness of the chicken, until golden and cooked through. Transfer to a cutting board and rest; slice once cooled slightly.
- In the same skillet, lower the heat to medium-low, heat the remaining olive oil and sauté the garlic for 30 seconds. Add the orzo and toast for 2 minutes, stirring often.
- Pour in the broth and the remaining salt, stirring to loosen any bits from the bottom. Bring to a simmer and cook uncovered for 12–15 minutes, stirring often, until the orzo is tender and the broth is mostly absorbed.
- Add the spinach and milk, and stir until the the milk is absorbed.
- Remove from heat and stir in the Parmesan cheese and lemon zest. Add the lemon juice slowly, stirring as you go.
- Return the sliced chicken on top of the orzo pan and serve.
Notes
My Top Tip: Make the chicken breasts even in size. If they're thick in the center, gently pound them with a meat mallet or rolling pin so they cook evenly and don't dry out.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warmed through.
Freezing: You can freeze this recipe, but note that the texture of the orzo may change slightly. Store portions in freezer bags or airtight containers for up to 3 months. Thaw in the fridge overnight, then reheat in the microwave until warmed through.
Nutrition
Serving: 2cups | Calories: 485kcal | Carbohydrates: 37g | Protein: 48g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 1114mg | Potassium: 1068mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1700IU | Vitamin C: 21mg | Calcium: 152mg | Iron: 2mg
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