Description
This Lemon Chicken Orzo is a creamy, flavorful one-pan dish combining tender lemon-seasoned chicken with velvety orzo pasta, spinach, and a zesty parmesan-based sauce. Perfect for a comforting dinner, it features a harmonious blend of herbs, white wine, and fresh lemon juice for a bright, savory finish.
Ingredients
Scale
Sauce Ingredients
- 2 ¼ cups chicken broth
- 1 cup heavy cream
- ½ chicken bouillon cube
- 2 teaspoons honey
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
Chicken and Seasoning
- 1–2 tablespoons olive oil
- 1 ½ lbs. boneless skinless chicken breast
- 2 teaspoons lemon pepper seasoning
- 2 tablespoons flour
Cooking Ingredients
- ¾ cup dry white wine
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 1 cup uncooked orzo
- 2 cups packed baby spinach
- ½ cup Parmesan cheese, grated
- ¼ cup Romano cheese, grated (or more Parmesan)
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the Sauce: In a large measuring cup with a spout, combine chicken broth, heavy cream, chicken bouillon cube, honey, hot sauce, Dijon mustard, dried basil, oregano, and parsley. Set aside. Also, measure the rest of the ingredients before starting cooking.
- Tenderize and Season Chicken: Cover the chicken breasts with plastic wrap and use a meat mallet to tenderize both sides. Cut the chicken into strips and pat dry with a paper towel. Season each strip with lemon pepper seasoning, then sprinkle flour over and toss to coat evenly.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken strips and sear for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Deglaze and Sauté Aromatics: Turn the skillet heat off momentarily, then pour in the white wine. Turn the heat back to medium and use a silicone spatula to scrape the bottom and sides of the skillet, lifting the browned bits for extra flavor. Add the diced onion, butter, and minced garlic. Simmer the mixture until the liquid reduces by half, about 4 to 5 minutes, stirring occasionally.
- Add Sauce Mixture: Turn off heat and let skillet cool for 1 minute. Gradually whisk in the prepared sauce mixture while stirring continuously. Turn heat to medium-high and bring the liquid to a gentle boil. If boiling too rapidly, reduce heat to maintain a gentle simmer.
- Cook the Orzo: Add the uncooked orzo to the skillet and bring back to a gentle boil. Cook uncovered following the package instructions, approximately 9 minutes. Use a silicone spatula to slide along the skillet bottom regularly to prevent orzo from sticking.
- Add Cheeses: Lower heat to low and gradually sprinkle in grated Parmesan and Romano cheeses while stirring to combine until melted and creamy.
- Incorporate Spinach and Chicken: Stir in the packed baby spinach and cook for 1-2 minutes until wilted. Add the cooked chicken strips back into the skillet and stir to heat through and combine flavors well.
- Finish with Lemon Juice: Remove the skillet from heat, add fresh lemon juice, and stir thoroughly. Serve immediately, noting the orzo will continue to absorb sauce while standing.
Notes
- Lemon pepper seasoning adds a bright citrusy pepper flavor; you can adjust the amount to taste.
- Dry white wine adds acidity and depth; use a dry variety like Sauvignon Blanc or Pinot Grigio for best results.
- Using both Parmesan and Romano cheeses balances creaminess and sharpness, but more Parmesan can be used if preferred.
- For tender chicken, pounding it evenly before cooking ensures uniform doneness.
- Ensure to stir or scrape the orzo often while cooking to avoid sticking or burning at the bottom.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: lemon chicken, orzo pasta, creamy chicken pasta, one-pan dinner, lemon pepper chicken, spinach, Parmesan cheese
