Description
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup orzo pasta
2 tbsp unsalted butter
1 tbsp olive oil
3 cloves garlic, minced
1 cup chicken broth
½ cup heavy cream
Juice and zest of 1 lemon
½ tsp dried oregano
½ tsp garlic powder
½ cup grated Parmesan cheese
1 cup baby spinach, chopped
Salt and black pepper to taste
Fresh parsley and lemon wedges for garnish
Directions:
Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add chicken, season with salt, black pepper, oregano, and garlic powder, and cook until
golden brown and fully cooked. Remove from skillet and set aside.
In the same skillet, melt the remaining butter and sauté garlic for about 30 seconds until fragrant.
Stir in the orzo and toast for 1-2 minutes, then add chicken broth and bring to a simmer. Cook, stirring occasionally, until the orzo is tender, about 8-10
minutes.
Reduce heat and stir in heavy cream, lemon juice, and zest. Return the cooked chicken to the skillet and mix well.
Add Parmesan cheese and baby spinach, stirring until combined and spinach is wilted. Adjust seasoning if needed.
Serve warm, garnished with fresh parsley and lemon wedges. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Lemon Orzo with Chicken every time.
- Prep Ingredients: Cut chicken into uniform, bite-sized pieces. Mince garlic, zest and juice the lemon, grate Parmesan, and chop spinach. This mise en place ensures a smooth cooking process.
- Cook the Chicken: In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Add chicken, season generously with salt, pepper, oregano, and garlic powder. Cook for 5-7 minutes until golden and cooked through. Transfer to a plate.
- Toast the Orzo: In the same skillet, melt the remaining butter. Add garlic and sauté for 30 seconds until fragrant. Add the dry orzo and toast, stirring constantly, for 1-2 minutes. This step deepens the pasta’s flavor.
- Simmer the Orzo: Pour in the chicken broth, bring to a simmer, then reduce heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed.
- Create the Sauce: Reduce heat to low. Stir in the heavy cream, lemon juice, and zest. Add the cooked chicken back to the skillet and stir to combine and heat through.
- Finish the Dish: Turn off the heat. Stir in the grated Parmesan until melted, then fold in the baby spinach until just wilted. Taste and adjust seasoning with salt and pepper.
Serving Suggestions
This creamy orzo is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed in a light vinaigrette to cut through the richness. For a heartier meal, add roasted asparagus or garlic bread. A glass of Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemon and herbal notes.
How-to Summary
Sear seasoned chicken and set aside. In the same pan, sauté garlic, toast orzo, then simmer in broth until tender. Reduce heat, add cream, lemon, and return chicken. Finish by stirring in Parmesan and spinach off the heat until creamy and wilted.
Frequently Asked Questions
Can I use a different pasta? Yes, small pastas like ditalini or acini di pepe work, but cooking times will vary. Traditional rice-shaped orzo is ideal for its texture.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or cream to restore the creamy consistency, as the orzo will absorb sauce.
Can I make this dish ahead of time? It’s best served fresh. If preparing ahead, cook the components separately and combine them with a little extra liquid when reheating to prevent dryness.
Is there a substitute for heavy cream? For a lighter version, half-and-half or full-fat coconut milk can be used, though the sauce will be less rich. Do not use milk, as it may curdle.
Can I add other vegetables? Absolutely. Sliced mushrooms, sun-dried tomatoes, or peas complement the flavors well. Add sturdy vegetables when sautéing the garlic; add quick-cooking veggies like peas with the spinach.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook just until al dente in the broth, as it will continue to soften in the residual heat with the cream.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate fresh Parmesan for a smooth melt.
- Adding Spinach Too Early: Stir in the spinach only at the end, off the heat. This prevents it from becoming slimy and preserves its color and nutrients.
- High Heat for the Sauce: Always reduce the heat to low before adding dairy to prevent the cream from separating or curdling.
Conclusion
This Creamy Lemon Orzo with Chicken is a testament to how simple ingredients can create a restaurant-quality meal in under 30 minutes. The balance of bright lemon, rich Parmesan, and tender chicken with pasta makes it a versatile and crowd-pleasing dish. By following the step-by-step guide and avoiding common pitfalls, you can master this comforting recipe for any weeknight dinner or casual entertaining.
