PrintOne-Pot Creamy Lemon Chicken Orzo with Spinach
This recipe delivers a bright, comforting, and satisfying meal using simple ingredients. You cook everything in one pot, meaning tender chicken, creamy orzo, and fresh spinach come together quickly with zesty lemon flavor, minimizing cleanup for your busy weeknight.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: One-Pot Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup dry orzo pasta
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach
- Optional: extra Parmesan for serving
Instructions
- Season the chicken pieces with salt, pepper, and garlic powder.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and mostly cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Add the dry orzo pasta to the skillet and toast it for 1 minute, stirring constantly.
- Pour in the chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the skillet. Reduce the heat to low, cover the skillet, and let it simmer for 10 to 12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Stir in the heavy cream, fresh lemon juice, and lemon zest. Cook for 2 minutes until the sauce thickens slightly.
- Remove the skillet from the heat. Stir in the Parmesan cheese until melted and the sauce becomes creamy.
- Fold in the fresh spinach until it wilts into the orzo. Taste and adjust salt and pepper if needed.
- Serve immediately with extra Parmesan cheese, if desired.
Notes
- For an even brighter flavor, use fresh lemon pepper seasoning on the chicken before searing.
- If you want a tangier dish, add a splash of white wine when toasting the orzo before adding the broth.
- This recipe works well with chicken thighs instead of breasts; adjust cooking time slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 45
- Cholesterol: 140