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Creamy Lemon Chicken and Spinach Orzo Skillet

A quick and easy one-pan meal, bursting with zesty flavors, creamy goodness, and comforting textures, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil for sautéing
  • 1 cup orzo pasta uncooked
  • 4 cups chicken broth can use vegetable broth for a lighter option
  • 2 cups fresh spinach, chopped
  • 1 cup heavy cream for richness
  • 1 each juice and zest of 1 lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup grated Parmesan cheese optional to add more
  • Salt and pepper, to taste

Method
 

Cooking Instructions
  1. Season chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium heat and sauté chicken until golden and cooked through, about 5-7 minutes.
  2. Once the chicken is cooked, add the uncooked orzo and stir to combine.
  3. Pour in the chicken broth, bring to a boil, then reduce heat to a simmer. Cook for about 10-12 minutes, until orzo is tender and broth has reduced.
  4. Stir in chopped spinach, heavy cream, lemon juice, lemon zest, garlic powder, Italian seasoning, and Parmesan cheese. Mix until the spinach is wilted and the sauce is creamy.
  5. Taste and adjust seasoning with salt or more lemon juice as needed.
  6. Serve directly from the skillet to the dinner table.

Notes

For lighter options, consider substituting heavy cream with Greek yogurt or low-fat milk. Leftovers make for an excellent meal; store in airtight containers for 3-4 days.