Creamy Lemon Chicken Orzo Pasta, One Pan Skillet
This Lemon Chicken Orzo Pasta is a one-pan recipe ready in 30 minutes with such delicious flavors that it tastes like it came from a restaurant! Tender chicken, orzo pasta, and spinach all get mixed with fresh lemon juice, parmesan cheese, and Greek yogurt to make it creamy! It's a simple recipe easy enough for a weeknight dinner but fancy enough for a special meal.
Equipment
- 1 Large Skillet (with lid)
Ingredients
- 1½ lb boneless, skinless chicken breast
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion
- 3 cloves garlic
- 1 teaspoon each: paprika, dried oregano, garlic powder
- ½ teaspoon kosher salt (start with ¼ teaspoon if using fine table salt), more to taste
- ¼ teaspoon black pepper
- 2 cups chicken broth
- 1 cup orzo pasta, dry
- 2 cups baby spinach
- ¼ cup Greek yogurt
- ½ cup grated parmesan cheese
- ¼ cup lemon juice (~2 large lemons)
- 1 teaspoon lemon zest
Instructions
- Cut the chicken into bite-sized pieces. Dice the onion and mince the garlic. Heat a large skillet over medium heat. Add the olive oil and heat until it shimmers. Add the onion. Saute x 3-4 minutes until translucent.
- Add the chicken, garlic, and seasonings. Make sure the chicken is coated in the seasonings. Cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
- Add the orzo pasta and chicken broth to the cooked chicken. Give it a good stir and bring to a boil. Lower heat and cover. Simmer on low heat 12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan. Remove the lid and simmer another 2-4 minutes uncovered until orzo is cooked. Cook time will vary a bit based on your pan and stovetop. *there will still be excess liquid. It will absorb as the orzo sits.
- At the end of cooking, stir in the spinach until it wilts. Turn off heat and stir in the Greek yogurt, parmesan, lemon juice, and lemon zest. Give it a taste and add more salt as needed.
- Hint: there will still be quite a bit of liquid when you first turn off the heat. Don't worry! The orzo will continue to absorb it as it cooks.
Video
Notes
Expert Tips
- Cut the chicken breast into small bite sized pieces that are evenly sized.
- Be sure to stir it every few minutes while it simmers to prevent the orzo from sticking to the pan.
- Use fresh lemon juice instead of bottled lemon juice for the best flavor.
- Don't worry if all of the liquid doesn't absorb at first. The orzo will continue to absorb the liquid as it sits.
- Wait until you remove it from the heat to add the Greek yogurt, parmesan, and lemon.
- Adding the lemon at the end gives that bright lemony flavor! Adding it too early will result in the lemon flavor cooking off a bit.
- Refrigerator - once the pasta has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 cupCalories: 370kcalCarbohydrates: 18gProtein: 38gFat: 9gSaturated Fat: 3gFiber: 2g
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