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One-Pot Creamy Lemon Chicken Orzo

Close-up of creamy lemon chicken orzo with spinach being cooked in a dark skillet.

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Make this quick, creamy lemon chicken orzo in a single pot for easy cleanup. This recipe delivers bright, zesty flavor perfect for a weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup dry orzo pasta
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  2. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  3. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the dry orzo pasta, chicken broth, lemon zest, oregano, salt, and pepper. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the skillet, and simmer for 10 minutes, stirring occasionally to prevent sticking.
  6. Stir in the heavy cream and fresh lemon juice. Return the cooked chicken to the skillet.
  7. Continue to simmer uncovered for another 3 to 5 minutes, or until the orzo is tender and the sauce has thickened to your liking.
  8. Remove the skillet from the heat. Stir in the Parmesan cheese and fresh spinach until the spinach wilts.
  9. Serve immediately.

Notes

  • For a tangier flavor, add a splash of white wine before adding the broth.
  • If you prefer a thinner sauce, add a little extra chicken broth or water at the end.
  • You can substitute chicken thighs for breasts if desired; adjust cooking time slightly.

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