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Creamy Lemon Parmesan Chicken Orzo - Comforting, Bright, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 1 1/2 cups dry orzo
  • 2 tablespoons olive oil (plus more as needed)
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional for a little heat)
  • Zest of 1 lemon
  • Juice of 1–2 lemons (about 3–4 tablespoons, to taste)
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream (or half-and-half for lighter)
  • 3/4 cup freshly grated Parmesan cheese, plus more for serving
  • 2 cups baby spinach (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped for garnish (optional)

Method
 

  1. Season the chicken: Pat chicken dry. Season generously with salt, pepper, and half the Italian seasoning.
  2. Sear the chicken: Heat olive oil in a large deep skillet over medium-high. Add chicken in a single layer and cook until lightly browned and just cooked through, 4–6 minutes. Transfer to a plate.
  3. Sauté aromatics: Reduce heat to medium. Add butter and onion. Cook until softened, 3–4 minutes. Stir in garlic, remaining Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
  4. Toast the orzo: Add orzo to the skillet. Stir to coat in butter and aromatics, and toast for 1–2 minutes until slightly golden. This boosts flavor and helps the orzo stay pleasantly firm.
  5. Add broth and lemon zest: Stir in chicken broth and lemon zest. Bring to a gentle simmer. Scrape the bottom of the pan to release browned bits for extra flavor.
  6. Cook the orzo: Simmer, stirring occasionally, until orzo is al dente, 9–11 minutes. If it looks too dry before the orzo is tender, add splashes of hot water or more broth.
  7. Finish the sauce: Lower the heat. Stir in heavy cream and Parmesan until melted and creamy.
  8. Add chicken back in: Return the chicken and any juices to the skillet. Stir to combine and warm through for 1–2 minutes.
  9. Add lemon juice and greens: Stir in lemon juice to taste. Fold in spinach until just wilted, about 30–60 seconds. Taste and adjust salt, pepper, and lemon.
  10. Serve: The sauce should be creamy and loose, not soupy. If too thick, add a splash of warm water or broth. Garnish with parsley and extra Parmesan. Serve hot.