Looking for a quick and satisfying dinner solution? This Creamy Lemon Chicken Orzo checks all the boxes: it’s a flavorful one-pot dish that’s ready in about 30 minutes, perfect when you need a comforting meal without the hassle of multiple pans.

• Cuisine: Mediterranean
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Why You’ll Love This Recipe

• Everything cooks in one pot, making cleanup a breeze.
• The combination of lemon and parmesan creates a vibrant, creamy sauce.
• It’s adaptable—add more vegetables or swap proteins as needed.
• Ready in just half an hour, ideal for busy weeknights.

Ingredients

• 650 g Chicken breast (approx. 4) (Skinless and boneless | Chopped): Provides protein; cut into uniform pieces to ensure even cooking.
• 1 tbsp Olive oil: For sautéing the chicken, ensuring it doesn’t stick. Substitute with canola oil if necessary.
• 3 Garlic cloves (Peeled and crushed): Adds a robust flavor base. Fresh garlic is best, but 1 teaspoon garlic powder works in a pinch.
• 1 tsp Oregano: Offers an earthy aroma. Dried oregano is standard; fresh can be used with a 1:2 ratio.
• 250 g Orzo: Acts as the pasta; cooks quickly and absorbs flavors beautifully.
• 650 ml Hot chicken stock (Made from a cube is fine): Liquid base for cooking the orzo, enhancing the dish’s depth.
• 150 ml Double cream: Provides richness and smooth texture. For a lighter option, use half and half.
• 120 g Spinach: Adds freshness and nutrients; wilts into the dish effortlessly.
• 1 Lemon (Zest and juice): Infuses brightness and acidity that balances the creaminess.
• 100 g Parmesan (Grated): Lends savory depth; use freshly grated if possible.
• Freshly ground black pepper: Season to your taste, cutting through the cream’s richness.

How to Make It

Step 1: Sauté the Chicken

In a large, deep frying pan, heat the olive oil over medium heat. Once shimmering, add the chicken pieces. Stir occasionally for about 5 minutes, ensuring each piece gains a light brown color, enhancing flavor and sealing in juices.

Step 2: Infuse with Aromatics

Lower the heat slightly and add crushed garlic and oregano. Stir consistently for 3-5 minutes, allowing the garlic to soften and release its aroma without burning.

Step 3: Cook the Orzo

Add the orzo, hot chicken stock, lemon zest, and a good amount of black pepper. Stir to combine, then cover the pan. Simmer for 10-15 minutes, stirring now and then, until the orzo is tender and the chicken is cooked. If the mix looks dry, a bit of water will help maintain moisture.

Step 4: Incorporate Cream and Spinach

Set the heat to low, then pour in the double cream along with spinach and lemon juice. Stir consistently for 1-3 minutes until the spinach wilts completely and the cream melds smoothly into the dish.

Step 5: Finish with Parmesan

Turn off the heat and fold in grated parmesan. Mix thoroughly until the cheese melts, creating a luxurious coating over the orzo and chicken, tying all ingredients together perfectly.

Recipe FAQs

Can I use a different type of pasta?

Yes, although orzo works best for this creamy base, you can substitute with small pasta shapes such as ditalini or small shells. Adjust cooking time accordingly, monitoring for tenderness.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of stock or milk to restore creaminess without drying.

What can I use instead of double cream?

For a lighter dish, you can replace double cream with half and half or whole milk, although the final dish might be less creamy. Another option is to use Greek yogurt for a tangier touch.