Description
Creamy Lemon Chicken Orzo is a comforting and flavorful one-pan dish featuring tender chicken breast, tender orzo pasta, fresh spinach, and a zesty lemon cream sauce enriched with Parmesan cheese. Ready in just 30 minutes, it's a perfect weeknight dinner that combines creamy textures with bright citrus notes.
Ingredients
Protein
- 650 g Chicken breast (approx. 4) (Skinless and boneless | Chopped)
Vegetables and Aromatics
- 3 Garlic cloves (Peeled and crushed)
- 120 g Spinach
- 1 Lemon (Zest and juice)
Dry Goods
- 250 g Orzo
- 1 tsp Oregano
Liquids and Dairy
- 1 tbsp Olive oil
- 650 ml Hot chicken stock (Made from a cube is fine)
- 150 ml Double cream
- 100 g Parmesan (Grated)
Seasoning
- Freshly ground black pepper
Instructions
- Cook the chicken: In a large, deep frying pan, heat the olive oil over medium heat. Once hot, add the chopped chicken pieces carefully. Cook for about 5 minutes, stirring occasionally, until all sides start to colour and the chicken is partially cooked.
- Add garlic and oregano: Reduce the heat and stir in the crushed garlic and oregano. Cook gently for 3-5 minutes until the garlic softens and becomes fragrant.
- Add orzo, stock, lemon zest and pepper: Pour in the orzo, hot chicken stock, lemon zest, and a generous amount of freshly ground black pepper. Stir everything well to combine, then cover the pan with a lid.
- Simmer the mixture: Let the orzo and chicken cook together for 10-15 minutes, stirring occasionally to prevent sticking. Ensure the chicken is cooked through and the orzo is tender. If the mixture becomes too dry before cooking is complete, add a splash of water as needed.
- Add cream, spinach and lemon juice: Lower the heat to the lowest setting. Stir in the double cream, fresh spinach, and lemon juice. Continue stirring for 1-3 minutes until the spinach wilts and the cream is heated through.
- Finish with Parmesan: Remove the pan from heat and stir in the grated Parmesan cheese until it melts and blends into the creamy sauce. Adjust seasoning with extra pepper if desired, then serve hot.
Notes
- If you prefer a thicker sauce, use less chicken stock or stir in extra Parmesan.
- Fresh spinach can be substituted with baby kale or Swiss chard.
- Use low-fat cream for a lighter version, though the dish will be less rich.
- To make it gluten-free, substitute orzo with gluten-free pasta or rice.
- Ensure the chicken is cooked thoroughly to an internal temperature of 75°C (165°F) for food safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
