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One-Pan Lemon Chicken with Creamy Parmesan Orzo

Tender chicken and creamy Parmesan orzo come together in one skillet with fresh lemon, garlic and spinach. Toasting the orzo briefly in butter before adding the broth gives the finished dish an extra layer of nutty flavor, while adding the lemon juice at the end keeps everything bright and fresh.

One-Pan Lemon Chicken with Creamy Parmesan Orzo

Servings: 4
Prep Time: 15 minutes
Cook Time: 30-35 minutes

Ingredients:

Chicken

  • 1½ pounds boneless, skinless chicken thighs or breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil

Orzo

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1½ cups dry orzo
  • 3 cups chicken broth
  • Zest of 1 lemon
  • ½ cup heavy cream
  • 3 tablespoons fresh lemon juice, plus more to taste
  • ½ cup freshly grated Parmesan cheese
  • 2 cups baby spinach
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the chicken dry and season both sides with the salt, pepper and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4 minutes per side, until nicely browned. The chicken does not need to be completely cooked through at this point. Transfer to a plate.
  3. Reduce the heat to medium. Add the butter and garlic and cook for about 30 seconds, just until fragrant.
  4. Add the orzo and cook, stirring frequently, for about 2 minutes, until the orzo smells slightly nutty and a few pieces are beginning to turn pale golden.
  5. Add the chicken broth and lemon zest, scraping up any browned bits from the bottom of the skillet.
  6. Return the chicken and any accumulated juices to the skillet. Bring to a gentle simmer, cover and cook for 10–12 minutes, stirring the orzo once or twice, until the orzo is tender and the chicken reaches an internal temperature of 165°F.
  7. Transfer the chicken to a plate. Stir the heavy cream, Parmesan, spinach and lemon juice into the orzo. Cook for 1–2 minutes, stirring gently, until the spinach is wilted and the orzo is creamy. If the mixture becomes too thick, stir in a splash of chicken broth.
  8. Taste and adjust with additional lemon juice, salt and pepper as desired. Return the chicken to the skillet and sprinkle with fresh parsley.
  9. Serve immediately with additional Parmesan and lemon wedges, if desired.

                Tip: Add the lemon juice near the end of cooking rather than simmering it with the orzo. This helps preserve its fresh, bright lemon flavor.

                Source:  GJB Recipes