Creamy Lemon Chicken & Orzo Recipe – Easy One-Pan Dinner

Last Updated on 2 months by Neha Deshmukh

Creamy Lemon Chicken & Orzo Recipe – Easy One-Pan Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t require a mountain of dishes. Well, look no further! This Creamy Lemon Chicken & Orzo is a total lifesaver. It’s quick, easy, and bursting with flavor – seriously, it’s become a weeknight staple in my kitchen. I first made this when I was craving something bright and comforting, and it’s been a hit ever since.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s a complete meal in one pan, meaning less cleanup (always a plus!). The creamy lemon sauce is unbelievably good, and the orzo cooks right alongside the chicken, soaking up all those amazing flavors. Plus, it’s ready in under 30 minutes – perfect for busy evenings. It’s a delightful blend of comforting and fresh, and I think you’ll absolutely adore it.

Ingredients

Here’s what you’ll need to make this dreamy dish:

• 4 chicken breasts
• 1 tsp garlic powder
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp pepper
• 2 tbsp olive oil (plus 1 tbsp for sautéing)
• 1 cup orzo (about 170g)
• 1 tbsp butter
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 2.5 cups chicken broth (about 600ml)
• 0.5 cup fresh cream (about 120ml)
• 2-3 tbsp lemon juice
• 2 cups baby spinach (about 60g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Smoked Paprika: Don’t skip this! It adds a wonderful depth of flavor. I prefer Spanish smoked paprika (pimentón de la Vera) for its rich, smoky notes.
• Orzo – its origin & uses: Orzo, also known as risoni, looks like rice but is actually a type of pasta. It originated in Italy and is incredibly versatile – you can use it in soups, salads, or, like we’re doing today, creamy one-pan dishes!
• Fresh Cream – regional variations in Indian cooking: While fresh cream isn’t traditionally used in all Indian cooking, it’s become increasingly popular, especially in North Indian and Mughlai cuisine, adding richness to curries and desserts. You can adjust the amount to your liking – a little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s season the chicken. In a bowl, mix together the smoked paprika, garlic powder, oregano, salt, and pepper. Rub this lovely spice blend all over the chicken breasts.
2. Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Sear the chicken for about 1.5-2 minutes per side, just until browned. Don’t worry about cooking it through at this stage. Once browned, shred the chicken using two forks and set it aside.
3. In the same pan, melt the butter with another tablespoon of olive oil. Add the minced garlic and sauté for about a minute, until fragrant. Be careful not to burn it!
4. Now, add the orzo and another teaspoon of oregano to the pan. Toast it for about a minute, stirring constantly. This helps bring out the nutty flavor of the orzo.
5. Pour in the chicken broth. Bring it to a simmer, then reduce the heat to low, cover, and cook uncovered for 15-20 minutes, or until the orzo is al dente – meaning it’s cooked through but still has a slight bite.
6. Stir in the lemon juice, fresh cream, and shredded chicken. Heat everything through until warmed.
7. Finally, fold in the baby spinach until it wilts. Season with salt and pepper to taste. And that’s it! You’re ready to serve.

Expert Tips

• Don’t overcrowd the pan when searing the chicken. Work in batches if necessary to ensure even browning.
• Keep a close eye on the orzo while it’s simmering. Stir occasionally to prevent it from sticking to the bottom of the pan.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or white beans. Use vegetable broth instead of chicken broth and replace the cream with coconut cream for a delicious vegan version.
• Gluten-Free Adaptation: Simply use gluten-free orzo! There are some great options available now.
• Spice Level Adjustment: If you like a little heat, add a pinch of red chili flakes to the spice rub for the chicken. My friend, Priya, loves adding a generous pinch!
• Festival Adaptation: This dish is surprisingly elegant and could be a lovely addition to a celebratory meal. Serve with a side of naan or roti for a truly Indian-inspired feast.

Serving Suggestions

This Creamy Lemon Chicken & Orzo is fantastic on its own, but here are a few ideas to complete the meal:

• A simple green salad with a light vinaigrette.
• Roasted vegetables like broccoli or asparagus.
• A side of warm, crusty bread for soaking up the delicious sauce.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of broth or water to loosen it up a bit.

FAQs

What is Orzo and how is it different from rice?

Orzo is a small, rice-shaped pasta originating from Italy. Unlike rice, which is a grain, orzo is made from semolina flour. It has a slightly chewy texture and a nutty flavor.

Can I use a different type of pasta instead of orzo?

Yes, you can! Small pasta shapes like ditalini or acini di pepe would work well. Just adjust the cooking time accordingly.

Can this dish be made ahead of time?

You can definitely prep some of the ingredients ahead of time. You can season the chicken and chop the garlic in advance. However, it’s best to cook the orzo and assemble the dish just before serving for the best texture.

What is the best way to prevent the chicken from drying out?

Don’t overcook the chicken! Searing it quickly to brown it, then shredding it and adding it back in with the sauce helps keep it moist and tender.

How can I adjust the lemon flavor in this recipe?

Start with 2 tablespoons of lemon juice and taste. Add more, a tablespoon at a time, until you reach your desired level of tanginess.