Description
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
Salt and black pepper, to taste
1 tsp garlic powder
½ tsp dried oregano
1 cup orzo pasta
2 cups chicken broth
½ cup whole milk ricotta cheese
¼ cup heavy cream
Zest and juice of 1 lemon
2 cups fresh spinach, chopped
¼ cup grated Parmesan cheese
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt, black pepper, garlic powder, and dried oregano.
Sear the chicken for 4-5 minutes until golden brown, then remove from the skillet and set aside.
In the same skillet, add the orzo and toast for 1-2 minutes until slightly golden.
Pour in the chicken broth and bring to a simmer. Return the chicken to the skillet, cover, and cook for 10 minutes until the orzo is tender and the chicken is
cooked through.
Stir in the ricotta cheese, heavy cream, lemon zest, and lemon juice. Add the chopped spinach and cook for another 2 minutes until wilted.
Sprinkle with Parmesan cheese and fresh parsley before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 420 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect One-Pan Lemon Orzo Chicken every time.
- Prep & Season: Cut 2 boneless, skinless chicken breasts into uniform, bite-sized pieces. Pat them dry with a paper towel to ensure a good sear. In a bowl, toss the chicken with 1 tbsp olive oil, salt, black pepper, 1 tsp garlic powder, and ½ tsp dried oregano until evenly coated.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Sear without moving for 4-5 minutes until a deep golden-brown crust forms. Remove chicken to a plate; it will finish cooking later.
- Toast the Orzo: In the same skillet, add 1 cup of orzo pasta. Toast for 1-2 minutes, stirring frequently, until it becomes fragrant and lightly golden. This step deepens the flavor.
- Simmer: Carefully pour in 2 cups of chicken broth, scraping up any browned bits from the pan. Bring to a simmer. Return the chicken and any accumulated juices to the skillet. Cover, reduce heat to medium-low, and cook for 10 minutes.
- Create the Sauce: Uncover and check that the orzo is tender and the chicken is cooked through. Reduce heat to low. Stir in ½ cup ricotta, ¼ cup heavy cream, the zest and juice of 1 lemon, and 2 cups of chopped fresh spinach. Cook for 2-3 minutes until the spinach wilts and the sauce is creamy.
- Finish & Serve: Remove the skillet from heat. Stir in ¼ cup grated Parmesan cheese. Taste and adjust seasoning. Garnish with 1 tbsp of fresh chopped parsley before serving.
Serving Suggestions
This creamy one-pan dish is hearty on its own but can be elevated with simple sides. For a complete meal, serve with a crisp arugula salad dressed with lemon vinaigrette or roasted asparagus. Toasted crusty bread is perfect for soaking up the delicious sauce. For a lighter option, pair with steamed green beans or a simple tomato and cucumber salad.
How-to Summary
This 30-minute, one-pan meal involves searing seasoned chicken, toasting orzo in the same skillet, then simmering everything in broth. Finish by stirring in a creamy, lemony mixture of ricotta, cream, and spinach, then top with Parmesan and parsley.
Frequently Asked Questions
Can I use a different pasta? Yes, but the cooking method changes. Small pasta like ditalini or small shells work, but you may need to adjust broth and cooking time. Traditional long pasta is not recommended for this one-pan method.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or milk to loosen the sauce, as the orzo will continue to absorb liquid.
Can I make it dairy-free? You can substitute the ricotta with a plain, unsweetened dairy-free yogurt or cream cheese alternative, and use a plant-based cream and Parmesan. The flavor profile will shift slightly but will still be delicious.
Is it possible to use frozen spinach? Absolutely. Use about ½ cup of thawed and thoroughly squeezed-dry frozen spinach. Add it in step 5 when you would add fresh spinach.
My sauce seems too thick. What should I do? Simply stir in a little extra chicken broth, a tablespoon at a time, until you reach your desired creamy consistency.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing the chicken in a single layer is crucial. Crowding will steam the chicken instead of creating a flavorful brown crust.
- Not Toasting the Orzo: Skipping the quick toast of the dry orzo misses an opportunity to add a nutty depth of flavor to the final dish.
- Overcooking the Sauce: Once the dairy and lemon are added, keep the heat low and avoid boiling, as this can cause the sauce to separate or become grainy.
- Using Pre-Grated Parmesan: For the best flavor and melt, grate a block of Parmesan cheese yourself. Pre-grated cheese often contains anti-caking agents that can make sauces less smooth.
Conclusion
This One-Pan Lemon Orzo Chicken is the ultimate weeknight solution, delivering restaurant-quality flavor with minimal cleanup. The combination of tender chicken, creamy lemon sauce, and hearty orzo is consistently satisfying. By following the detailed steps and tips provided, you can easily master this versatile recipe and adapt it to your taste. It’s a reliable, delicious dish that’s sure to become a regular in your dinner rotation.
