Description
Creamy Lemon Chicken Orzo is a one-pan dinner with juicy chicken, tender orzo, fresh spinach, and a rich lemon cream sauce finished with Parmesan and Romano cheese.
Ingredients
Sauce Base
- 2 ¼ cups chicken broth
- 1 cup heavy cream
- ½ chicken bouillon cube
- 2 teaspoons honey
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
Chicken & Orzo
- 1–2 tablespoons olive oil
- 1 ½ lbs boneless, skinless chicken breast
- 2 teaspoons lemon pepper seasoning
- 2 tablespoons all-purpose flour
- ¾ cup dry white wine
Aromatics & Finish
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 1 cup uncooked orzo
- 2 cups packed baby spinach
- ½ cup grated Parmesan cheese
- ¼ cup grated Romano cheese (or more Parmesan)
- 2 tablespoons fresh lemon juice
Instructions
- Season chicken with lemon pepper and lightly coat with flour.
- Heat olive oil in a large skillet over medium-high heat and sear chicken until golden and cooked through. Remove and set aside.
- Reduce heat to medium and melt butter in the same skillet. Add onion and cook until softened, then stir in garlic.
- Deglaze with white wine, simmering until slightly reduced.
- Add chicken broth, cream, bouillon cube, honey, hot sauce, Dijon, and dried herbs. Bring to a gentle simmer.
- Stir in orzo and cook, stirring occasionally, until tender and sauce thickens.
- Return chicken to the pan, add spinach, and cook until wilted.
- Remove from heat and stir in cheeses and lemon juice. Rest briefly before serving.
Notes
- Stir orzo frequently to prevent sticking
- Add extra broth if sauce thickens too quickly
- Finish with lemon zest for extra brightness
- Prep Time: 15 minutes
- Cook Time: 30 minutes