Lemon Chicken Orzo
This delicious Lemon Chicken Orzo combines lemon-pepper seasoned browned chicken breasts with creamy orzo, fresh spinach, garlic, and lemon.
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