Description
Creamy lemon garlic chicken orzo is what pasta night looks like when it’s trying to impress someone. One skillet & 30 minutes.
Ingredients
- Chicken breasts or thighs (1½ lb)
- Orzo pasta (1 cup dry)
- Garlic (5 cloves, minced)
- Butter (2 tbsp)
- Chicken broth (1½ cups)
- Heavy cream (½ cup)
- Fresh lemon (1 large, juice + zest)
- Parmesan (⅓ cup, freshly grated)
- Baby spinach (2 cups, optional)
Instructions
- Season chicken on both sides with salt, pepper, and Italian seasoning.
- Heat 1 tbsp butter in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden and cooked through.
- Remove to a plate and tent with foil to rest.
- In the same pan, reduce heat to medium. Add remaining butter and garlic. Cook 60 seconds, scraping up golden bits.
- Add dry orzo. Stir to coat in the garlic butter. Toast 1 minute until lightly golden. Pour in chicken broth. Bring to a simmer. Cook, stirring frequently, for 5 minutes.
- Add heavy cream. Stir. Simmer 5–6 more minutes, stirring often, until orzo is tender and sauce has thickened. Add a splash more broth if it gets too thick.
- Stir in baby spinach if using — it wilts in about 60 seconds.
- Remove from heat. Stir in parmesan, lemon juice, and lemon zest. Taste and adjust salt. Slice the rested chicken.
- Arrange over the orzo. Garnish with fresh parsley and extra parmesan.
Notes
Let the orzo rest for 2–3 minutes off heat before serving.
- Prep Time: 8 Minutes
- Cook Time: 22 Minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 530Kcal
- Fat: 30g
- Carbohydrates: 20g
- Protein: 43g
Keywords: Lemon Garlic Chicken Orzo