We tried this recipe for the first time recently and were instantly hooked! It was also simple to make. It’s definitely a recipe we’ll be doing again very soon!

Creamy Lemon Chicken Orzo Pasta

Here's to another great Facebook find! This time, it's a creamy, lemony sauce with chicken and orzo. It really was fantastic.

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Prep Time 10

Cook Time 30

Servings: 4 servings

Ingredients Method

Ingredients

3 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1 cup sweet yellow onion, diced
1 tbsp minced garlic
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 tbsp Dijon mustard
2 1/2 cups chicken broth
3/4 cup heavy cream
1 cup orzo pasta, uncooked
2 tbsp fresh lemon juice
1 tsp fresh lemon zest
2 cups fresh baby spinach, packed
1 cup shredded Parmesan cheese

Method

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 8-10 minutes until golden and no longer pink. Remove and set aside.
Add the remaining 1 tbsp olive oil, onion, garlic, thyme, salt, and pepper to the skillet. Cook for 1-2 minutes until onions soften. Stir in Dijon mustard and cook for 30-60 seconds.
Add the chicken broth, heavy cream, and orzo. Stir and bring to a boil, then reduce heat to medium-low. Simmer for 10-15 minutes, stirring often, until orzo is al dente and sauce thickens.
Stir in lemon juice, lemon zest, spinach, and Parmesan. Cook for 1-2 minutes until spinach wilts.
Return the chicken to the skillet and mix well. Remove from heat. The sauce will thicken as it cools.
Enjoy this creamy, zesty, one-pot meal!

You’ll notice my version does not have spinach in it. To my husband’s dismay, none of the rest of us like cooked spinach!

But seriously, this is a great dish. It’s comfort food but also fresh and bright from the lemon.