Lemon Chicken Orzo it’s comforting one pan meal made with tender chicken, creamy orzo, fresh spinach and a delicious lemon zest. That’s it a quick weeknight dinner which is ready in 30 minutes with minimal cleaning.
Holly’s Recipe Highlights. Lemon Chicken Orzo
- Fragrance:Rich and creamy with chicken, orzo, fresh spinach and zesty lemon to keep the flavor light and fresh.
- Why do it? This one pan dinner is made right in the crock pot with stock, lemon and cream.
- Service offers. Serve as is or with homemade garlic bread and a fresh summer salad.
Total time. 30 minutes Services: 4: Cooking method: Furnace
Ingredients for Lemon Chicken Orzo
- Chicken meat. Chicken cutlets cook quickly and evenly, making them perfect for this recipe. You can slice a boneless chicken breast horizontally to create your own cutlets.
- Italian seasoning. Adds lots of savory herb flavor without the bulk of dried herbs.
- Orzo. This is cooked directly into the stock and releases starch as it cooks, creating a rich, creamy texture.
- Cream. The heavy cream gives the orzo a rich, silky texture. Half and half can be used, but the sauce will be a little lighter.
- Spinach. Baby spinach wilts quickly and blends easily into dressing. Chopped cabbage can be used instead, but it will take a few extra minutes to soften.
- Parmesan cheese. Stir it off the heat or at the end so it melts smoothly.
How to make lemon chicken orzo
- Fry the chicken and set aside (full recipe below).
- Cook onion, garlic and spices. Then cook the orzo with the stock, lemon juice and zest.
- Cook with cream and spinach.
- Stir in Parmesan and top with shredded chicken.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Heat on the stove over medium-low heat or in the microwave. Orzo thickens as it sits, so stir in a splash of stock or cream while reheating.
- Freeze leftovers for up to 2 months. Thaw overnight in refrigerator and reheat with additional stock to thin sauce.
More comfort chicken casserole dinners
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Season the chicken 1: teaspoon of Italian seasoning ½: teaspoon of salt and black pepper.
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Warmth 1: tablespoon oil in a large skillet over medium-high heat. Add chicken and cook 2 to 3 minutes per side or until cooked through. Transfer to a plate and cover to keep warm.
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Reduce heat to medium. Add the rest 1: tablespoons of oil and onions in a pan. Cook onion for 2 minutes or until slightly softened. Stir in the garlic and the rest ½: teaspoon Italian seasoning. Cook for 30 seconds.
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Add the orzo, stock, lemon juice and lemon zest. Cook uncovered for 12 minutes.
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Stir in the cream and spinach and cook for another 1 to 2 minutes, or until the orzo is tender. If necessary, you can add broth or water.
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Pour Parmesan cheese and remaining chicken drippings onto a plate.
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Slice the chicken and place on top of the orzo, cover and let sit for 3 minutes.
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Garnish with herbs or extra lemon wedges and serve.
Orzo can vary slightly from brand to brand. Add more liquid (water or stock) and adjust the cooking time if necessary.
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Calories. 603 |: Carbohydrates. 51:is |: Proteins. 42:is |: Fats. 26:00is |: Saturated fats. 11:00is |: Polyunsaturated fats. 2:is |: Monounsaturated fats. 10:00is |: Trans fats. 0.01:is |: Cholesterol. 115:mg |: Sodium. 862mg |: Potassium. 995mg |: Fiber. 3:is |: Sugar. 4:is |: Vitamin A. 3907IU: |: Vitamin C. 21:00mg |: Calcium. 251:mg |: iron 3:mg
The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.
Course: Basic course
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