Description
A bright and comforting lemon chicken orzo skillet featuring tender chicken, zesty lemon, and creamy orzo pasta cooked all in one pan for an easy weeknight meal.
Ingredients
- 1 pound chicken breast (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup spinach (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds.
- Add orzo and toast lightly for 1–2 minutes.
- Pour in chicken broth and bring to a simmer.
- Cook for 8–10 minutes, stirring occasionally, until orzo is tender.
- Stir in heavy cream, Parmesan cheese, lemon juice, and lemon zest.
- Add cooked chicken back to the skillet and mix well.
- Stir in spinach until wilted (if using).
- Garnish with fresh parsley and serve warm.
Notes
- Stir frequently to prevent orzo from sticking.
- Add extra broth if needed for a creamier texture.
- Swap spinach with kale or broccoli if desired.
- Use freshly grated Parmesan for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean