Can I use a different pasta shape?

Absolutely! Small shapes like ditalini or even broken spaghetti work well. Just adjust the cooking time according to the package directions.

What if I don't have wine?

No problem at all! Just use extra chicken broth. The wine adds depth, but the dish is still delicious without it.

Can I make this lighter?

You can substitute half-and-half for the heavy cream, though the sauce won't be quite as rich. You could also use less cheese and add more vegetables.

Why is my sauce too thick?

The orzo absorbs liquid as it cooks and continues to do so as it sits. Just add a little more broth and stir gently to reach your desired consistency.

Creamy Chicken Orzo Skillet

Name: Creamy Chicken Orzo Skillet
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ¼ cups chicken broth; 1 cup heavy cream; ½ chicken bouillon cube; 2 teaspoons honey; 1 teaspoon hot sauce; 1 teaspoon Dijon mustard; ½ teaspoon EACH: dried basil, oregano, parsley; 1-2 tablespoons olive oil; 1 ½ lbs. boneless skinless chicken breast; 2 teaspoons lemon pepper seasoning (see notes); 2 tablespoons flour; ¾ cup dry white wine (see notes); 1 small yellow onion (finely diced); 3 cloves garlic (minced); 3 tablespoons butter; 1 cup uncooked orzo; 2 cups packed baby spinach; ½ cup Parmesan cheese (grated); ¼ cup Romano cheese (grated. (Or use more Parmesan)); 2 tablespoons fresh lemon juice

Description

A creamy, zesty Lemon Chicken Orzo bursting with bright lemon flavor, tender chicken, and cheesy spinach for the perfect one-pan meal.

Ingredients

Scale

2 ¼ cups chicken broth
1 cup heavy cream
½ chicken bouillon cube
2 teaspoons honey
1 teaspoon hot sauce
1 teaspoon Dijon mustard
½ teaspoon EACH: dried basil, oregano, parsley
1-2 tablespoons olive oil
1 ½ lbs. boneless skinless chicken breast
2 teaspoons lemon pepper seasoning (see notes)
2 tablespoons flour
¾ cup dry white wine (see notes)
1 small yellow onion (finely diced)
3 cloves garlic (minced)
3 tablespoons butter
1 cup uncooked orzo
2 cups packed baby spinach
½ cup Parmesan cheese (grated)
¼ cup Romano cheese (grated. (Or use more Parmesan))
2 tablespoons fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Cover the chicken with saran wrap and use a meat mallet to tenderize each side. Cut it into strips and pat it dry. Season each side with lemon pepper seasoning. Sprinkle with flour and toss to coat.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside.
Turn the heat off. Add the wine to the same skillet and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Add the onions, butter, and garlic. Simmer until the liquid is reduced by half, 4 to 5 minutes. Stir occasionally as it cooks.
Turn the heat off and let the skillet cool for 1 minute. Gradually add the combined sauce mixture, stirring continuously. Set heat to medium-high and bring the liquid to a gentle boil. Reduce heat if the boil becomes rapid.
Add the orzo and bring it back to a gentle boil. Cook uncovered according to package instructions. (I cook mine for 9 minutes.) Slide a silicone spatula along the bottom of the skillet throughout cooking to lift any pasta that may be settling.
Reduce heat to low. Gradually sprinkle in the Parmesan and Romano cheese until combined.
Stir in the spinach and let it wilt, 1-2 minutes. Add the chicken and stir to combine and heat through.
Add the lemon juice and stir to combine. Remove from the heat and serve! The orzo will continue to absorb more sauce upon standing.

Notes

Use freshly squeezed lemon juice for the best flavor. You can substitute white wine with chicken broth if preferred.

Nutrition

Serving Size: 1 serving
Calories: 541
Sugar: 6g
Sodium: 829mg
Fat: 29g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 34g
Cholesterol: 0mg