One-Pan Lemon Cream Chicken Orzo
This One-Pan Lemon Cream Chicken Orzo is a 30-minute weeknight dinner made in one skillet. Creamy, lemony, cozy, veggie-packed, and perfect for busy families.
Ingredients
- 1½ lbs boneless skinless chicken thighs or breasts
- 1 tbsp olive oil
- Salt and pepper
- 1 tsp Italian seasoning
- 3 cloves garlic minced
- 1½ cups orzo
- 3 cups chicken broth
- ½ cup heavy cream or half & half
- Zest + juice of 1 lemon
- 1 cup diced zucchini or chopped asparagus
- 2 packed cups baby spinach
- ½ cup grated Parmesan cheese
Let's Make It
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet. Sear chicken 3–4 minutes per side until golden. Remove to a plate.
- In the same pan, add garlic and orzo. Toast about 30 seconds.
- Pour in broth, scraping up browned bits. Bring to a simmer.
- Nestle chicken back into the pan. Simmer uncovered 10–12 minutes, stirring occasionally.
- Stir in cream, lemon zest, lemon juice, and zucchini/asparagus. Cook 3–5 minutes until orzo is tender.
- Fold in spinach until wilted. Finish with Parmesan. Adjust salt and pepper.