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Lemon Chicken Orzo Recipe

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4.1 from 74 reviews

This creamy Lemon Chicken Orzo is a comforting yet fresh meal combining tender chicken breast seared to perfection with a flavorful sauce of white wine, herbs, and lemon. The orzo pasta cooks right in the sauce, absorbing all the vibrant flavors, while baby spinach adds a pop of color and nutrition. Finished with Parmesan and Romano cheese, this dish is an elegant weeknight dinner that arrives on your table in under an hour.

Ingredients

Sauce 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 dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley

Chicken and Seasoning

  • 1-2 tablespoons olive oil
  • 1 ½ lbs. boneless skinless chicken breast
  • 2 teaspoons lemon pepper seasoning
  • 2 tablespoons flour

Other Ingredients

  • ¾ cup dry white wine
  • 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 additional Parmesan)
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare the Sauce Mixture: Combine chicken broth, heavy cream, chicken bouillon cube, honey, hot sauce, Dijon mustard, dried basil, oregano, and parsley in a large measuring cup with a spout. Set aside for later use.
  2. Tenderize and Season the Chicken: Place chicken breasts between sheets of plastic wrap and gently pound with a meat mallet until evenly tender. Cut into strips and pat dry with paper towels. Season both sides with lemon pepper seasoning, then sprinkle with flour and toss to coat evenly.
  3. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken strips and sear for 3 to 4 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. Deglaze and Sauté Aromatics: Turn off the heat. Pour the white wine into the same skillet and set the heat to medium. Use a silicone spatula to scrape up any browned bits from the skillet bottom and sides to infuse flavor. Add diced onion, butter, and minced garlic, then simmer until the wine reduces by half, about 4 to 5 minutes, stirring occasionally.
  5. Add Sauce Mixture: Turn off the heat and let the skillet cool for 1 minute. Gradually whisk in the prepared sauce mixture while stirring continuously. Set the heat back to medium-high and bring the liquid to a gentle boil. Reduce heat if the boil becomes too vigorous.
  6. Cook the Orzo: Add uncooked orzo to the boiling sauce. Maintain a gentle boil and cook uncovered according to package instructions, approximately 9 minutes. Frequently slide a silicone spatula along the skillet bottom to lift the orzo and prevent sticking.
  7. Add Cheeses: Reduce heat to low. Gradually sprinkle in grated Parmesan and Romano cheeses, stirring until melted and fully incorporated into the sauce.
  8. Incorporate Spinach and Chicken: Stir in the baby spinach and cook for 1 to 2 minutes until wilted. Add the seared chicken strips back into the skillet and stir to combine and warm through.
  9. Finish with Lemon Juice and Serve: Stir in fresh lemon juice until well mixed. Remove from heat and serve immediately. Note that the orzo will continue to absorb sauce as it rests.

Notes

  • Lemon pepper seasoning can be homemade with cracked black pepper and dried lemon zest if unavailable.
  • Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
  • Adjust the amount of hot sauce to your preferred heat level, or omit if sensitive to spice.
  • For a lighter version, substitute heavy cream with half-and-half or use less butter.
  • Ensure to pat chicken dry before seasoning to help the flour coating adhere and create a nice sear.

Find it online: https://justsosavory.com/lemon-chicken-orzo-recipe/