Why This Recipe Feels So Good
- It's a true one-pot wonder, which means less time cleaning and more time relaxing.
- The creamy lemon sauce is bright, comforting, and just heavenly.
- It feels elegant enough for guests but is secretly so simple for a weeknight.
- Comes together in about 30 minutes, which is just lovely.
- The textures are perfect – tender chicken, soft orzo, and that creamy sauce.
Wow. I made this for dinner last night and my family is already asking for it again. The sauce is so bright and creamy, and the fact that it's all in one pot? A dream. This is definitely going into our regular rotation. Thank you for such a lovely, simple recipe!
Essential Ingredient Guide
- Orzo: This tiny pasta is the star. Toasting it for a minute before adding liquid really brings out a wonderful, nutty depth. It absorbs the sauce beautifully.
- Fresh Lemon: Please use a fresh lemon if you can. The zest and the juice add a brightness that you just can't get from a bottle. It cuts through the creaminess perfectly.
- Parmesan Cheese: A block of Parmesan grated right into the pot melts so much better than the pre-shredded kind. It creates that velvety smooth sauce we're all after.
- Chicken Broth: Using a good quality, low-sodium chicken broth lets you control the saltiness of the final dish. It forms the savory foundation for everything else.
Complete Cooking Process
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Searing the Chicken:
- First, get a nice golden-brown sear on your chicken pieces. This isn't just for color; it builds a layer of flavor in the bottom of the pot that makes the whole dish richer. Then, just set it aside for later.
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Building the Flavor Base:
- Soften the onions in the same pot, letting them pick up all those good chicken drippings. Add the garlic just until you can smell it—that’s when you know it's ready. Then, toast the orzo for just a moment.
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Cooking the Orzo:
- Pour in the broth and let the orzo simmer gently. It will drink up all that savory liquid and become tender and plump. It’s a quiet, satisfying process to watch.
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Finishing with Creaminess:
- Once the orzo is cooked, it's time for the magic. Stir in the cream, Parmesan, and that bright lemon. Add the chicken back in with the spinach and watch it all come together into a beautiful, creamy meal.
A Few Common Questions
→ Can I use chicken thighs instead of breasts?
Of course! Chicken thighs would be wonderful here. They have a bit more flavor and stay very tender. Just be sure to cut them into similar bite-sized pieces.
→ What if I don't have heavy cream?
You could use half-and-half, but the sauce might not be quite as rich. For a lighter touch, even a splash of whole milk with a tablespoon of butter could work in a pinch.
→ Can I add other vegetables?
Yes, absolutely. Some sautéed mushrooms, sun-dried tomatoes, or even some frozen peas stirred in at the end would be lovely additions. Make it your own.
→ How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The orzo will absorb more liquid as it sits, so you may want to add a splash of broth or cream when you reheat it gently on the stove.
Chef's Tips
If the sauce gets too thick, you can always thin it out with a little extra chicken broth.,Feel free to swap the parsley for fresh dill or basil for a different flavor profile.,This recipe is very forgiving, so feel free to adjust the amount of lemon or garlic to your personal taste.
Lemon Chicken Orzo: Creamy & Delicious
Quick creamy lemon chicken orzo recipe, all in one pot! Simple comfort food, fancy enough for company. A perfect weeknight meal.
Timing
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1 tbsp olive oil
- 02 2 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- 03 1 small yellow onion, finely chopped
- 04 3 cloves garlic, minced
- 05 1 cup uncooked orzo pasta
- 06 4 cups low-sodium chicken broth
- 07 1 cup heavy cream
- 08 1/2 cup grated Parmesan cheese
- 09 2 cups fresh baby spinach
- 10 1 large lemon, juiced and zested
- 11 Salt and freshly ground black pepper to taste
- 12 Fresh parsley, chopped, for garnish
Instructions
Season the chicken pieces with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until golden brown on all sides. Remove the chicken and set it aside on a plate.
In the same pot, lower the heat to medium and add the chopped onion. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the uncooked orzo to the pot and toast for about 1 minute, stirring constantly. This gives it a lovely nutty flavor.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for about 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid.
Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. The sauce should become creamy and smooth.
Add the cooked chicken back to the pot along with the baby spinach. Stir until the spinach has wilted and the chicken is warmed through, about 2 minutes.
Taste and season with additional salt and pepper if needed. Serve immediately, garnished with fresh parsley.
Notes & Tips
- 1 If the sauce gets too thick, you can always thin it out with a little extra chicken broth.
- 2 Feel free to swap the parsley for fresh dill or basil for a different flavor profile.
- 3 This recipe is very forgiving, so feel free to adjust the amount of lemon or garlic to your personal taste.
Tools You'll Need
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Large Pot or Dutch Oven
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Cutting Board
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Sharp Knife
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Wooden Spoon or Spatula
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Measuring Cups and Spoons
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Citrus Zester and Juicer
Must-Know Tips
- Don't skip toasting the orzo. It's a small step that adds so much nutty flavor.
- Use both the lemon zest and juice for the fullest, brightest lemon taste.
- Stir in the Parmesan cheese off the heat to help it melt smoothly without clumping.
- Be gentle when you stir so the orzo doesn't break apart too much.
Professional Secrets
- A tiny pinch of red pepper flakes with the garlic adds a subtle warmth that is just beautiful with the lemon.
- For an even creamier texture, stir in a spoonful of cream cheese along with the heavy cream.
- Finish the dish with a tiny drizzle of a really good olive oil right before serving. It just ties everything together.
- If you have white wine on hand, a small splash after the garlic cooks down adds a wonderful layer of complexity.
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
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