This one-pot wonder combines lemon with tender chicken and creamy orzo. Fresh herbs go on top, and the cream sauce brings it together into a filling meal for any night of the week.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1 cup orzo pasta
- 1/2 cup heavy cream
- Juice and zest of 1 lemon
- 2 cups fresh spinach (optional)
- Chopped fresh parsley or basil, for garnish
Instructions
Begin by warming the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pan.
Cook for about 5 minutes, stirring occasionally to ensure the chicken browns evenly. Once the chicken is lightly golden, add the minced garlic and dried oregano, sautéing just long enough for the garlic to turn fragrant—about 30 seconds.
Chicken pieces are fully cooked for safety at 165°F, the FSIS minimum for all poultry.
Next, pour in the chicken broth and stir in the orzo. Lower the heat to a gentle simmer and cover the pan. Cook for approximately 8 to 10 minutes, or until the orzo is al dente and has absorbed most of the broth.
At this point, stir in the heavy cream, lemon juice, and lemon zest. Let everything bubble together for another couple of minutes until the sauce thickens slightly.
If you’re adding fresh spinach, fold it in now, giving it a minute or so to wilt. Taste the sauce and adjust the seasoning with salt and pepper as desired. Finish the dish by sprinkling fresh parsley or basil on top for color and flavor.
This meal is quick to make and can be adapted to different preferences. If you’d rather skip dairy, swap the heavy cream for coconut milk.
To add more vegetables, stir in peas, mushrooms, or bell peppers. It works for weeknight family dinners and for guests.
FoodSafety.gov lists cooked poultry leftovers at 3 to 4 days in the refrigerator and 2 to 6 months in the freezer (cold food storage chart).
What Makes These Easier
Two tools I use when making this orzo.
- WOODLANDS USA Teak Wooden Ladle with Spoon Rest. The creamy orzo is thick, and a deep ladle gets it into bowls without breaking up the chicken.
- Greater Goods Cast Iron Skillet. Searing the chicken in this before the orzo goes in gives the sauce more flavor.
