Creamy Lemon Chicken Orzo
This Creamy Lemon Chicken Orzo is a one-skillet dinner that is absolutely packed with flavor. The chicken gets a quick lemony marinade, the orzo soaks up all the good stuff in the pan, and capers and parmesan finish it all off. It's sure to become a family favorite!
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Makes: 4 servings
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Ingredients
- 1 ¼ lbs boneless skinless chicken breasts
- 2 tablespoon olive oil divided
- 1 tablespoon unsalted butter
- 1 small shallot finely diced
- 1 cup uncooked orzo
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes plus more for topping
- 2 ¼ cups low-sodium chicken broth
- ½ cup heavy cream
- ¼ cup finely grated Parmesan plus more for serving
- 2 tablespoon capers drained
- 2 tablespoon freshly squeezed lemon juice
- 2 cups baby spinach
- Salt and pepper to taste
Chicken Marinade
- 1 tablespoon olive oil
- 1 ½ teaspoon lemon zest (from about 1 lemon)
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic finely grated
- ½ teaspoon Dijon mustard
- ¼ teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Start by marinating chicken: In a bowl or in a large Ziplock bag, mix together chicken marinade ingredients: olive oil, lemon zest, lemon juice, garlic, dijon, smoked paprika, salt, and pepper. Add chicken and toss to coat. Let marinate in the fridge for about 30 minutes (and no longer than an hour).
- Heat 1 tablespoon olive oil a large skillet with high sides over medium-high heat and add chicken in a single layer. Cook for 4-5 minutes per side until golden and cooked through. Transfer to a plate to rest.
- Reduce skillet heat to medium and add remaining 1 tablespoon olive oil and butter. Once butter is melted, add shallot and cook for 2-3 minutes until softened.
- Stir in orzo, oregano, and red pepper flakes. Cook for 1-2 minutes, stirring frequently, until orzo is lightly golden and fragrant.
- Pour chicken broth into skillet, scraping up browned bits from the bottom of pan. Bring broth to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Reduce heat to low and stir in heavy cream, parmesan, and capers.
- Stir in lemon juice, taste, and add salt and pepper as needed. Fold spinach into the mixture until it's just wilting.
- Slice chicken and nestle into orzo. Top with more parmesan and red pepper flakes, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. The orzo will likely absorb most of the sauce overnight, so when you reheat, you may want to add a splash of chicken broth or cream. Warm chicken and orzo gently on the stovetop or in the microwave at 50% power.
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