Description

Creamy Lemon Chicken Orzo is a comforting and flavorful one-pan meal featuring tender, seasoned chicken breasts served over creamy, lemon-infused orzo pasta with spinach and Parmesan cheese. This dish combines the zing of fresh lemon juice with the richness of heavy cream and melted butter, making it a perfect weeknight dinner that’s quick to prepare and full of vibrant flavors.

Ingredients

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Chicken

2 Boneless, Skinless Chicken Breasts, pounded thin
1-2 tsp Kinder's Grilled Chicken Seasoning or any of your favorite chicken seasoning
1 tbsp Olive Oil
1 tbsp Salted Butter

Orzo and Sauce

1 small Yellow Onion, Diced
5-6 Garlic Cloves, minced
1/2 tsp Herbs De Provence or Italian Seasoning
Pinch of Red Pepper Flakes
1 cup Orzo Pasta
2 cups Chicken Broth or white wine if you prefer
1/2 cup Heavy Cream
Juice of 1 Lemon
1 tbsp Salted Butter

Finishing Touches

2 cups Baby Spinach
2 oz Freshly Grated Parmesan Cheese
Salt and Pepper to taste
Fresh Parsley and Lemon Slices optional, for garnish

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Instructions

Prepare the chicken: Pound the chicken breasts thin to ensure even cooking. Rub both sides with olive oil and season generously with Kinder’s Grilled Chicken Seasoning or your preferred seasoning blend.
Cook the chicken: Heat the olive oil and 1 tablespoon of salted butter in a large skillet over medium heat. Add the seasoned chicken breasts and cook thoroughly until no longer pink in the center, about 4-5 minutes per side depending on thickness. Remove chicken from the skillet and set aside.
Sauté aromatics: To the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the diced onion and sauté for about 5 minutes until softened and translucent. Stir in minced garlic, Herbs de Provence (or Italian seasoning), and a pinch of red pepper flakes. Cook for an additional 1 minute until fragrant.
Toast the orzo: Add the orzo pasta to the skillet with the aromatics. Stir constantly for 2-3 minutes to lightly toast the orzo, enhancing its flavor and texture.
Cook the orzo in liquid: Pour in the chicken broth, heavy cream, and freshly squeezed lemon juice. Stir to combine and bring the mixture to a boil. Once boiling, reduce heat, cover the skillet, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Finish the dish: Stir in the baby spinach and grated Parmesan cheese until the spinach wilts and the cheese melts into the sauce. Taste and adjust with salt and pepper as needed.
Serve: Slice the cooked chicken breasts and arrange them on top of the creamy orzo. Garnish with fresh parsley and lemon slices to add brightness and visual appeal. Serve immediately while hot.

Notes

Protein swaps: This recipe works beautifully with shrimp, salmon, or rotisserie chicken for variety.
Vegetable add-ins: Add sun-dried tomatoes, asparagus, or roasted red peppers for an extra flavor dimension.
Cheese alternatives: Try Asiago, Romano, or Boursin cheese to make the sauce creamier and richer.
Make it lighter: Substitute heavy cream with half-and-half or increase chicken broth slightly for a thinner sauce.
Extra lemony kick: Add lemon zest along with juice for more pronounced citrus flavor.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm gently on stovetop over low heat or microwave with a splash of broth or cream to restore creaminess.
Freezing: Not recommended as cream can separate; best enjoyed fresh or within a few days.