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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 minutes
Cook Time 30 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir in lemon juice, lemon zest, spinach, and Parmesan. Cook for 1-2 minutes until spinach wilts.
  5. Return the chicken to the skillet and mix well. Remove from heat. The sauce will thicken as it cools.
  6. Enjoy this creamy, zesty, one-pot meal!