Creamy Lemon Chicken Orzo
A creamy, zesty one-pot chicken and orzo dish made with fresh lemon, spinach, and Parmesan. Ready in 30 minutes, it’s a protein-rich, family-friendly meal that’s both comforting and nutritious.
Equipment
- 1 Large deep non-stick frying pan with lid
- 1 wooden spoon (or spatula)
- 1 Measuring jug (for stock)
- 1 Zester or fine grater (for lemon zest)
- 1 garlic press (optional)
- 1 Sharp knife & chopping board
Ingredients
- 650 g 1.4 lb chicken breast, skinless and boneless, chopped
- 1 tbsp olive oil
- 3 garlic cloves peeled and crushed
- 1 tsp dried oregano
- 250 g 9 oz orzo pasta
- 650 ml 2.75 cups hot chicken stock (cube or fresh)
- 150 ml 0.75 cups double cream (or heavy cream)
- 120 g 4 oz fresh spinach
- 1 lemon zest and juice
- 100 g 3 oz Parmesan cheese, grated
- Freshly ground black pepper to taste
Instructions
- Sear the Chicken for Flavor: Start by placing a large, deep non-stick frying pan over medium heat.Pour in the olive oil and allow it to warm for a minute until it shimmers slightly.Add the chopped chicken breast pieces in an even layer, making sure they are not too crowded (this helps them sear properly instead of steaming). Let the chicken cook for about 5 minutes, stirring occasionally, until the pieces are lightly golden on the outside. The goal here isn’t to fully cook the chicken yet but to lock in juices and create a flavorful base.
- Infuse with Garlic and Herbs: Reduce the heat to medium-low, then stir in the crushed garlic and dried oregano. Keep the chicken moving gently in the pan for another 2–3 minutes, or until the garlic becomes fragrant and softened without burning. This step layers aromatic flavor into the dish and ensures the chicken is coated in the herby-garlic mixture, giving it a rich depth from the very beginning.
- Add the Orzo and Broth: Sprinkle the uncooked orzo pasta into the pan, stirring well to coat it in the garlicky chicken juices. Immediately pour in the hot chicken stock, making sure all the pasta is submerged. Add in the lemon zest at this stage and season generously with freshly ground black pepper. Stir thoroughly, then cover the pan with a lid. Allow everything to simmer gently for 10–12 minutes. The orzo will slowly absorb the stock, becoming plump and tender while also taking on the flavors of the chicken and herbs.
- Simmer Until Perfectly Cooked: Check the pan every few minutes, giving the mixture a stir to prevent the orzo from sticking to the bottom. Keep an eye on the liquid levels—if the pasta and chicken still need more time to cook but the mixture looks dry, add a splash of hot water or stock to loosen it.Continue simmering until both the chicken is fully cooked through (no pink in the center) and the orzo is al dente but not mushy. Depending on your pan and heat, this may take 12–15 minutes.
- Create the Creamy Base: Once the chicken and orzo are cooked, reduce the heat to the lowest setting. Pour in the double cream, stirring it gently into the pasta mixture. Immediately add the fresh spinach leaves, folding them through until they begin to wilt. Squeeze in the lemon juice, making sure to stir continuously so that the cream blends evenly and the spinach softens without overcooking. This step transforms the dish into a luxuriously creamy base with a bright citrus lift.
- Finish with Parmesan Perfection: Remove the pan from the heat and scatter in the grated Parmesan cheese. Stir slowly but thoroughly until the cheese melts into the sauce, adding richness and thickness to the creamy lemon coating. Taste the dish at this point and adjust the seasoning with more black pepper or an extra squeeze of lemon if desired.
- Serve and Enjoy: Allow the dish to rest for 1–2 minutes with the lid off—this helps the sauce thicken slightly and cling to the pasta. Spoon generous portions into bowls and serve hot, ideally with a side of crusty bread or a simple green salad. Each bite should be creamy, tangy, and perfectly comforting while still light and refreshing.
Notes
- Use a non-stick pan to prevent the orzo from sticking and burning.
- Always cook the orzo until it is just tender (al dente) for the best texture.
- Add stock gradually if the mixture becomes too dry before cooking is complete.
- Fresh lemon juice makes a huge difference in flavor—avoid bottled juice if possible.
- Parmesan should be added at the end for a creamy, silky finish.
- Heavy cream (double cream) is recommended; lighter creams may split when heated.
- Spinach wilts quickly, so add it just before serving.
- Taste before serving and adjust with extra lemon or black pepper as desired.
- Leftovers will thicken as they cool—add a splash of stock or water to loosen when reheating.
- For extra flavor, try browning the chicken a bit longer before adding garlic.
