Make creamy lemon garlic chicken orzo in one pan with tender chicken, spinach, Parmesan, and a fresh lemon sauce. This easy weeknight dinner is ready in about 40 minutes.
Prep: 15 minutes · Cook: 25 minutes · Serves: 4
Watch the Recipe Video Here
Watch: Easy One-Pot Lemon Chicken Orzo | Allrecipes
Ingredients
- 500 g boneless, skinless chicken breast, cut into bite-sized pieces
- 250 g dry orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 750 ml chicken broth, plus extra as needed
- 120 ml cooking cream
- 50 g freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Pat the chicken dry and season with salt, black pepper, paprika, and oregano.
- Heat olive oil in a large deep skillet over medium-high heat. Brown the chicken for 5–7 minutes, turning occasionally. Transfer to a plate; it will finish cooking later.
- Add the onion to the same skillet and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the dry orzo and stir for 1 minute to coat it in the oil and aromatics.
- Pour in the chicken broth, scraping up browned bits from the pan. Bring to a gentle simmer and cook for 8–10 minutes, stirring often and adding a splash more broth if needed.
- Return the chicken and any juices to the skillet. Stir in the cream and simmer gently until the orzo is tender and the chicken reaches 74°C (165°F) at its thickest part.
- Stir in the Parmesan and spinach until the spinach wilts. Add lemon zest and lemon juice, then taste and adjust the seasoning.
- Garnish with parsley and extra Parmesan if desired. Serve immediately while creamy.
Check labels for allergens and follow safe food-handling practices. Cooking times vary; verify food is safely cooked before serving.