One Pot Creamy Lemon Chicken Orzo

Overhead of skillet of One Pot Lemon Chicken and Orzo garnished with lemon slices and fresh parsley

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One Pot Creamy Lemon Chicken Orzo

This One Pot Lemon Chicken and Orzo is something to make a meal out of. Perfectly seasoned chicken comes together with orzo in a cream sauce that has just the right amount of lemon.

Prep Time5

Cook Time35

Total Time40

Servings: servings

Calories: 800kcal

Author: Lisa Longley

Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken breasts pounded thin, about 1/2 an inch thick, see note 1 (453.6 grams)
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
dash freshly ground black pepper
2 tablespoons unsalted butter
1 small yellow onion diced
3 garlic cloves minced
1/8 teaspoon crushed red pepper flakes
2 cups chicken broth
1 1/2 cup heavy cream
juice of one lemon
zest of one lemon
1 1/2 cups dry orzo 286 grams
1/2 cup freshly grated Parmesan cheese
2 cups baby spinach

Instructions

Heat the olive oil in a large skillet over medium-high heat. Pat the chicken dry and then season with Italian seasoning, salt, and pepper on both sides. Cook the chicken in the hot skillet until lightly browned on both sides, about five minutes per side. Remove from the skillet and set aside. Allow to cool slightly and then cut into slices.
1 tablespoon olive oil, 1 pound boneless skinless chicken breasts, 1 tablespoon Italian seasoning, 1/2 teaspoon kosher salt, dash freshly ground black pepper
While waiting for the chicken to cool, turn the heat down to medium and add the butter to the pan. Add in the onion, garlic, and red pepper flakes. Sauté until the onion is soft, about three to five minutes.
2 tablespoons unsalted butter, 1 small yellow onion, 3 garlic cloves, 1/8 teaspoon crushed red pepper flakes
Stir in chicken broth, scraping up any browned bits. Then whisk in the heavy cream, lemon juice, and lemon zest. Stir in the orzo and bring everything to a simmer. Cover and cook the orzo for 15 minutes, making sure to get the bottom of the pan, so the orzo does not stick.
2 cups chicken broth, 1 1/2 cup heavy cream, zest of one lemon, 1 1/2 cups dry orzo, juice of one lemon
Stir in the Parmesan and allow it to melt. Then stir in the spinach one cup at a time, allowing it to wilt. Taste the dish and add more salt and pepper as needed. If it is too rich, add another splash of lemon juice. If it is too lemony, add a bit more heavy cream. Return the chicken to the skillet and garnish with parsley.
1/2 cup freshly grated Parmesan cheese, 2 cups baby spinach

Notes

For large chicken breasts, cut them into cutlets in order to make them thin. Read more about it here: How to Cut Chicken into Cutlets.

Nutrition