Lemon Orzo Chicken Skillet
This lemon orzo chicken recipe makes a go-to one pan dinner for busy weeknights. Tender, savory chicken, creamy pasta, spinach and lemon come together in a single skillet for a delicious meal without creating a sink full of dishes.
Chicken and Orzo Recipe
This recipe is all about super easy steps and bold but balanced flavors. Everything cooks in one pan! The orzo soaks up all the flavor as it simmers, and the lemon juice adds just enough brightness to keep the dish from feeling heavy.
It's a dependable chicken and orzo dinner you can make when you want something comforting and flavorful.
Why You'll Love This Recipe
- It's a true one-pan meal. This means less cleanup and more time to enjoy your evening.
- The flavor is unbeatable. Caramelized lemon adds depth and richness as well as acidity, balancing the creamy and savory elements of the dish.
- It's so versatile. This dish works just as well for a family dinner as it does for leftovers the next day.
Tips for Success
- Keep things moving. Stir the orzo pasta occasionally as it cooks to prevent it from sticking or scorching.
- Don't overcook the orzo. Cook it to al dente-tender with a slight bite.
- Let the dish rest after cooking. Letting the dish rest for a few minutes at the end helps the sauce to thicken naturally.
Ingredients
This lemon orzo chicken skillet starts with boneless, skinless chicken thighs. Fresh lemon does adds a punch of brightness. Simple pantry spices season the chicken nicely without overpowering it.
The orzo cooks with white wine and chicken broth, soaking up the flavors from the seasonings. Heavy cream and parmesan cheese give the dish its creamy finish, and spinach wilts in at the end for color.
Variations and Substitutions
If you don't have chicken thighs on hand, this recipe works with chicken breasts. Just keep an eye on them so they don't overcook. If you prefer to skip the wine, you can replace it with additional chicken broth or zero alcohol white wine.
For vegetables, spinach is easy and quick, but peas or chopped asparagus can be swapped in depending on what you have.
How to Make Lemon Orzo Chicken
Here's how to make this dish!
- Zest the lemon, then cut it in half and set aside. Season the cubed chicken with salt, pepper, garlic powder, onion powder, and red pepper flakes, if using.
- Heat a large cast-iron skillet over medium-high heat and add the olive oil. Cook the chicken until fully cooked and it reaches 165℉, about 8-10 minutes.
- Remove to a plate and tent loosely with foil. Place the lemon halves cut-side down in the hot pan and sear for 1-2 minutes until caramelized. Remove and set aside with the chicken.
- Add the butter to the skillet, then cook the onion until softened, about 3 minutes. Add the garlic and orzo and cook, stirring, for 1-2 minutes.
- Pour in the white wine and scrape up the browned bits. Once mostly evaporated, add the chicken broth and return the chicken to the pan. Bring to a boil, reduce to a simmer, and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and the mixture is slightly soupy.
- Stir in the cream, Parmesan, lemon zest, and spinach. Remove from heat, place the lemon halves on top, cover, and let stand for 3 minutes. Squeeze the caramelized lemon over the orzo before serving.
Serving Suggestions
This chicken and orzo dish is a meal unto itself, but it also goes great with:
- Salad: A simple green salad with a light vinaigrette balances the creamy orzo.
- Vegetables: Roasted broccoli, green beans, or asparagus make easy sides that fit right into a weeknight routine.
- Bread: Warm crusty bread or garlic bread is perfect for soaking up the lemony sauce.
FAQ
Orzo comes in different sizes, and larger or smaller orzo can absorb liquid differently. If the pan looks dry before the orzo is tender, add a splash of broth. If it looks too wet, let it sit uncovered for a few minutes and stir. It will thicken as it stands.
Yes. This dish reheats well. Add a splash of broth or cream when reheating to loosen the sauce.
Yes. Any large, heavy-bottomed skillet with a lid will work.
Lemon Orzo Chicken Skillet
Ingredients
- 1 ½ pounds boneless skinless chicken thighs cut into cubes
- 1 lemon zested and cut in half
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ medium yellow onion diced small
- 2 cloves of garlic minced
- 1 cup orzo
- ¼ cup white wine
- 2 ¼ cups chicken broth
- ⅓ cup heavy cream
- ¼ cup parmesan cheese
- 2 large handfuls spinach about 3 cups
Instructions
- Zest the lemon, then cut it in half and set aside. Season the cubed chicken with salt, pepper, garlic powder, onion powder, and red pepper flakes, if using.
- Heat a large cast-iron skillet over medium-high heat and add the olive oil. Cook the chicken until fully cooked and it reaches 165℉, about 8-10 minutes. Remove to a plate and tent loosely with foil.
- Place the lemon halves cut-side down in the hot pan and sear for 1-2 minutes until caramelized. Remove and set aside with the chicken.
- Add the butter to the skillet, then cook the onion until softened, about 3 minutes. Add the garlic and orzo and cook, stirring, for 1-2 minutes.
- Pour in the white wine and scrape up the browned bs. Once mostly evaporated, add the chicken broth and return the chicken to the pan. Bring to a boil, reduce to a simmer, and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and the mixture is slightly soupy.
- Stir in the cream, parmesan, lemon zest, and spinach. Remove from heat, place the lemon halves on top, cover, and let stand for 3 minutes. Squeeze the caramelized lemon over the orzo before serving
Notes
- If your orzo is too dry or too wet, it may be a smaller or larger size. There are different sizes of orzo and using a larger or smaller size may require slightly more or less liquid. I used size no.65 orzo.
- Make sure you stir your orzo occasionally as it cooks, preventing the bottom from burning. If it starts to look too dry before it is fully cooked, add a splash more broth and continue to simmer.
- If you feel your orzo is too wet, let it sit in the pan uncovered for a few minutes and give it a good stir. The orzo will thicken significantly as it stands. You may choose to reduce the cream added at the end to ¼ cup.
- Do not overcook the orzo. All orzo cooks in 10-12 minutes; anything over may cause your orzo to become overcooked and mushy.
Nutrition
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