Lemon Chicken Orzo Creamy (Printer-Friendly)
Juicy chicken and orzo simmered in a creamy lemon sauce with spinach and cheeses in one skillet.
# List of Ingredients:
→ Chicken
01 -
1.5 pounds boneless skinless chicken breasts, sliced into strips
02 -
1 tablespoon olive oil
03 -
1 teaspoon lemon pepper seasoning
04 -
1/2 teaspoon kosher salt
05 -
1/4 cup all-purpose flour
→ Sauce and Orzo
06 -
2 tablespoons unsalted butter
07 -
1 yellow onion, finely diced
08 -
4 cloves fresh garlic, minced
09 -
1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
10 -
2 cups low sodium chicken broth
11 -
1 cup heavy cream
12 -
2 teaspoons Dijon mustard
13 -
1 teaspoon honey
14 -
1 teaspoon hot sauce
15 -
1 cup orzo pasta, uncooked
→ Cheese & Greens
16 -
1/2 cup freshly grated Parmesan cheese
17 -
1/4 cup freshly grated Romano cheese
18 -
2 cups fresh baby spinach, loosely packed
→ Citrus
19 -
Juice of 1 fresh lemon (about 2 tablespoons)
# Preparation Steps:
01 -
Pat chicken strips dry and dredge evenly in flour, lemon pepper seasoning, and kosher salt.
02 -
Heat olive oil over medium-high in a large 12-inch skillet. Sear chicken strips on each side until golden brown and almost cooked through, about 3 to 4 minutes per side. Remove and set aside.
03 -
Pour white wine into the skillet, scraping up any browned bits. Allow wine to simmer and reduce by half, about 2 minutes.
04 -
Reduce heat to medium. Add butter and swirl until melted. Stir in diced onions and sauté until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
05 -
In a large measuring cup, whisk together chicken broth, heavy cream, Dijon mustard, honey, and hot sauce. Gradually add to skillet, stirring constantly. Bring mixture to a gentle boil.
06 -
Add uncooked orzo pasta to the skillet. Stir to combine, lower heat to medium-low, and cook uncovered for 9 to 10 minutes, stirring occasionally, until orzo is just al dente and sauce is creamy.
07 -
Fold in freshly grated Parmesan and Romano cheeses until melted. Add spinach and stir until wilted.
08 -
Return seared chicken and any accumulated juices to skillet. Add lemon juice and mix to combine. Simmer gently for 2 minutes or until chicken is fully cooked and flavors meld.
09 -
Remove from heat. Let stand for several minutes to allow flavors to deepen and orzo to absorb sauce. Serve warm, garnished with lemon slices if desired.
# Additional Suggestions:
01 -
For optimal results, use freshly grated cheese and freshly squeezed lemon juice.
02 -
Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
03 -
The orzo will continue to absorb sauce as it sits; add a splash of broth or cream to loosen when reheating.