Creamy Lemon Chicken Orzo Skillet
This creamy lemon chicken orzo skillet is the kind of dinner that feels like comfort food but still tastes bright and fresh. Everything cooks in one wide pan: golden chicken pieces, tender orzo, garlic, broth, a little cream, and enough lemon to keep the dish lively. It is written for busy evenings when you want dinner to feel complete without juggling side dishes or washing a sink full of pans. The orzo releases starch as it cooks, giving the skillet a naturally silky texture, while spinach folds in at the end for color and balance.
Ingredients
- 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup dry orzo
- 2 3/4 cups low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice, plus more to taste
- 1/3 cup heavy cream
- 2 packed cups baby spinach
- 1/3 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon unsalted butter
Instructions
- Pat the chicken dry with a paper towel and season it with 1 teaspoon of the kosher salt and the black pepper. Dry chicken browns better and gives the finished skillet more flavor.
- Warm the olive oil in a large, deep skillet over medium-high heat. Add the chicken in an even layer and cook for 3 to 4 minutes per side, until lightly golden. The chicken does not need to be fully cooked yet. Transfer it to a plate.
- Reduce the heat to medium. Add the onion to the same skillet and cook for 3 minutes, stirring often and scraping up any browned bits from the pan. Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the orzo and let it toast for 1 minute. This small step gives the pasta a warmer flavor and helps it hold its shape.
- Pour in the chicken broth and add the remaining 1/2 teaspoon salt. Stir well, return the chicken and any juices to the skillet, and bring the mixture to a gentle simmer.
- Cook uncovered for 10 to 12 minutes, stirring every couple of minutes so the orzo does not stick to the bottom. The orzo should be tender and the sauce should look loose but creamy.
- Lower the heat to medium-low. Stir in the lemon zest, lemon juice, heavy cream, spinach, Parmesan, and butter. Cook for 1 to 2 minutes, until the spinach wilts and the sauce becomes glossy.
- Taste and adjust with more lemon juice, salt, or pepper as needed. Let the skillet rest for 3 minutes before serving so the orzo can settle into the sauce.
- Finish with chopped parsley and an extra dusting of Parmesan at the table.