Creamy Lemon Chicken Orzo With Spinach – Bright, Cozy, and Weeknight-Friendly
This creamy lemon chicken orzo with spinach hits that perfect sweet spot between comfort food and something fresh. It’s creamy without feeling heavy, zesty without being too sharp, and comes together in one pot. The orzo cooks right in the sauce, soaking up all the flavor.
It’s the kind of dinner that feels special but doesn’t ask much of you. If you love a cozy bowl you can eat with a spoon, this one will be on repeat.
Creamy Lemon Chicken Orzo With Spinach - Bright, Cozy, and Weeknight-Friendly
Ingredients
Method
- Season the chicken: Pat the chicken dry and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the Italian seasoning.
- Sear the chicken: Heat 1 tablespoon olive oil and the butter in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook 4–6 minutes, stirring once or twice, until lightly browned and just cooked through.Transfer to a plate and keep warm.
- Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon olive oil. Stir in onion and a pinch of salt.Cook 3–4 minutes until translucent. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Toast the orzo: Add the dry orzo to the pan. Stir to coat in the oil and aromatics and toast for 1–2 minutes until slightly golden.This adds flavor and helps the orzo keep its shape.
- Simmer with broth: Pour in the chicken broth and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a gentle boil, then reduce to a simmer. Cook 8–10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and the liquid has mostly absorbed.
- Add cream and cheese: Lower the heat.Stir in the cream, Parmesan, and lemon zest. The sauce will turn silky and slightly thick. If it looks too tight, splash in a bit more broth or water.
- Finish with chicken and spinach: Return the chicken and its juices to the pan.Add the lemon juice and fold in the spinach by handfuls until wilted, 1–2 minutes. Taste and adjust salt, pepper, and lemon to your liking.
- Serve: Sprinkle with parsley if using. Serve warm with extra Parmesan and lemon wedges.A drizzle of olive oil on top is a nice touch.
What Makes This Recipe So Good
- One-pot simplicity: Everything cooks together, which means fewer dishes and deeper flavor.
- Balanced flavor: Lemon brightens the creamy sauce, while garlic and chicken stock build savory depth.
- Creamy without heaviness: A splash of cream and Parmesan creates a silky sauce that still feels light.
- Protein and greens: Tender chicken and a big handful of spinach make it a complete meal.
- Quick and reliable: Ready in about 30–35 minutes with straightforward steps.
Ingredients
- 1.25 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 3–4 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried Italian seasoning (or oregano)
- 1/4 teaspoon red pepper flakes (optional, for gentle heat)
- 1.5 cups dry orzo pasta
- 3.5 cups low-sodium chicken broth
- 1/2 cup heavy cream (or half-and-half for lighter)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tablespoons), plus extra to taste
- 3–4 cups baby spinach, lightly packed
- 2 tablespoons chopped fresh parsley (optional)
- Olive oil, lemon wedges, and extra Parmesan for serving (optional)
Step-by-Step Instructions
- Season the chicken: Pat the chicken dry and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the Italian seasoning.
- Sear the chicken: Heat 1 tablespoon olive oil and the butter in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook 4–6 minutes, stirring once or twice, until lightly browned and just cooked through.Transfer to a plate and keep warm.
- Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon olive oil. Stir in onion and a pinch of salt.Cook 3–4 minutes until translucent. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Toast the orzo: Add the dry orzo to the pan. Stir to coat in the oil and aromatics and toast for 1–2 minutes until slightly golden.This adds flavor and helps the orzo keep its shape.
- Simmer with broth: Pour in the chicken broth and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a gentle boil, then reduce to a simmer. Cook 8–10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and the liquid has mostly absorbed.
- Add cream and cheese: Lower the heat.Stir in the cream, Parmesan, and lemon zest. The sauce will turn silky and slightly thick. If it looks too tight, splash in a bit more broth or water.
- Finish with chicken and spinach: Return the chicken and its juices to the pan.Add the lemon juice and fold in the spinach by handfuls until wilted, 1–2 minutes. Taste and adjust salt, pepper, and lemon to your liking.
- Serve: Sprinkle with parsley if using. Serve warm with extra Parmesan and lemon wedges.A drizzle of olive oil on top is a nice touch.
Storage Instructions
- Fridge: Store in an airtight container for up to 3 days. The orzo will keep absorbing sauce, so add a splash of water or broth when reheating.
- Reheating: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, stirring once or twice. Add extra cream or broth to loosen if needed.
- Freezing: Not ideal.Cream sauces and orzo can turn grainy and soft after thawing. If you must freeze, do so without the spinach and add fresh spinach when reheating.
Why This is Good for You
- Protein-rich: Chicken delivers lean protein to keep you satisfied.
- Leafy greens: Spinach adds fiber, iron, and vitamins A and K.
- Balanced macros: Orzo provides carbs for energy, while the sauce adds fats that make the meal filling and flavorful.
- Lemon boost: Bright citrus encourages you to use less salt while keeping the dish lively and fresh.
Common Mistakes to Avoid
- Overcooking the orzo: It should be tender but not mushy. Stir occasionally and keep an eye on the liquid.
- Skipping the toast step: Toasting the orzo adds flavor and improves texture.It only takes a minute.
- Adding lemon too early: Add lemon juice after the cream and cheese to keep the sauce smooth and bright.
- Using pre-grated Parmesan: It often contains anti-caking agents and won’t melt as smoothly. Freshly grated is best.
- Not adjusting consistency: If the sauce thickens as it sits, loosen with a splash of broth or water before serving.
Variations You Can Try
- Chicken thighs: Use boneless, skinless thighs for extra tenderness and flavor.
- Herb swap: Try fresh basil or dill instead of parsley for a different vibe.
- Extra veggies: Stir in peas, asparagus tips, or roasted cherry tomatoes near the end.
- Lighter version: Use half-and-half and reduce Parmesan slightly. The sauce will be thinner but still creamy.
- Gluten-free: Swap orzo for gluten-free small pasta or cooked rice.If using rice, cook separately and fold into the sauce.
- No-dairy option: Replace cream with full-fat coconut milk and use a dairy-free Parmesan alternative, adjusting lemon to taste.
- Rotisserie shortcut: Stir in shredded rotisserie chicken at the end for a faster prep.
FAQ
Can I use pre-cooked chicken?
Yes. Add it when you stir in the cream and Parmesan so it warms through without drying out. Season the sauce well since pre-cooked chicken won’t brown in the pan.
What if I don’t have orzo?
You can use another small pasta like ditalini or small shells.
Cooking time may vary slightly. Start checking a minute or two earlier and add more broth if needed.
How do I prevent the orzo from sticking?
Stir every couple of minutes while it simmers and keep the heat at a gentle bubble, not a hard boil. A good nonstick or enameled pot also helps.
Can I make it ahead?
It’s best fresh, but you can cook it 1–2 hours ahead and keep it on the lowest heat with a lid, adding splashes of broth to keep it creamy.
For longer storage, refrigerate and gently reheat.
Is this very lemony?
It’s bright but balanced. Start with the juice of one lemon, taste, and add another squeeze if you like it punchier. The cream and Parmesan soften the tang.
Can I use frozen spinach?
Yes.
Thaw and squeeze out excess water, then fold into the sauce at the end. You may need a pinch more salt and lemon.
Final Thoughts
Creamy lemon chicken orzo with spinach is the kind of meal that feels comforting but still fresh. It’s easy enough for a Tuesday and special enough for company.
Keep the basics the same—good broth, fresh lemon, and real Parmesan—and make the rest your own. A warm bowl, a little extra cheese on top, and dinner is done.
