This delicious Lemon Chicken Orzo combines lemon-pepper seasoned browned chicken breasts with creamy orzo, fresh spinach, garlic, and lemon. This is a classic, elegant dish prepared in less than thirty minutes.
I hope you enjoy this tasty dish as much as we do! It has so much flavor and texture, and it is quick and easy to make.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken cutlets: Boneless, skinless chicken breasts pounded to ¼- ½ inch thick, or split thick chicken breasts in half lengthwise.
- Lemon pepper: a seasoning made from granulated or dried lemon zest. The lemon zest is combined with fresh cracked black pepper and sometimes with spices. The oils from the lemon zest are infused into the spices, then baked and dried.
- Italian seasoning: Dried herbs like thyme, rosemary, basil, and parsley
- Chicken broth: Preferably low-sodium.
- Heavy cream: Please use heavy cream with this recipe. With the lemon juice added to this recipe, you need the fat of heavy cream.
- Dijon mustard: The tanginess of Dijon mustard adds a nice flavor to this dish, but you can use spicy brown mustard or stone-ground mustard.
- Baby spinach: Regular spinach can be used, but remove the large stems and coarsely chop it.
How To Make Lemon Chicken Orzo
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Season the chicken breasts with lemon pepper and brown them in a skillet until cooked through. Plate the chicken.
- Cook the onion until it is almost soft. Reduce the heat to low and add the garlic, Italian seasonings, and orzo, cooking for a few minutes while the orzo browns.
- Stir in the chicken broth and simmer for about 5 minutes. Then, stir in the heavy cream, Dijon mustard, and lemon juice. Simmer for about 5 minutes or until the orzo is tender.
- Then, add the spinach and cook until wilted. Season with salt and pepper to taste.
- Add the chicken back to the skillet with the orzo mixture and warm.
Preparation Tips
- Warm the cream to room temperature in the microwave at reduced power for short intervals.
- Add more chicken broth if needed. The orzo should cook tenderly while keeping the mixture creamy and smooth, which may mean adding a little more liquid, such as chicken broth or heavy cream.
- We love spinach, so sometimes I add 4-5 cups to this recipe, but you do you.
- Reheat on the stovetop over low heat, adding more chicken broth if needed.
Serving Suggestions
This is a hearty meal, but sometimes I like to serve sauteed green beans or oven-roasted asparagus. For a refreshing salad, try Christmas salad, chickpea salad, or copycat Olive Garden Salad.
More Chicken Recipes
Chicken Saltimbocca
Costco Chicken Bake
Chicken Parmesan Sandwich
Lemon Chicken Orzo
This delicious Lemon Chicken Orzo combines lemon-pepper seasoned browned chicken breasts with creamy orzo, fresh spinach, garlic, and lemon.
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Servings: 4 servings
Calories: 704kcal
Ingredients
- 1½ teaspoon lemon pepper
- 4 chicken cutlets
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 cup uncooked orzo
- 2 cups low-sodium chicken broth
- 1 cup heavy cream warmed to room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 3 cups baby spinach
- salt to taste
- freshly ground black pepper
Instructions
- Sprinkle both sides of the chicken cutlets with lemon pepper.
- Heat 1½ tablespoons of olive oil in a large skillet over medium heat. Cook the chicken breasts until browned on both sides and cooked through. Plate the chicken and cover it loosely to stay warm. Chicken cutlets are done when the internal temperature reaches 165 degrees,
- Heat ½ tablespoon olive oil in the same skillet over medium-low heat. Cook the onion until soft, stirring frequently. Reduce the heat to low and add the garlic, Italian seasonings, and orzo, cooking for 2-4 minutes while the orzo browns.
- Stir in the chicken broth and simmer for 5 minutes. Stir in the heavy cream, Dijon mustard, and lemon juice. Simmer for 5 minutes or until the orzo is tender.
- Add the spinach and cook until wilted, 1-3 minutes. Season with salt and pepper to taste.
- Add the chicken back to the skillet with the orzo and warm for 1-2 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
Calories: 704kcal | Carbohydrates: 36g | Protein: 58g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 212mg | Sodium: 349mg | Potassium: 1275mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3067IU | Vitamin C: 14mg | Calcium: 108mg | Iron: 3mg
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