Description
This creamy lemon chicken with orzo and greens is a one-pan dinner packed with zesty flavor, tender chicken thighs, silky orzo pasta, and vibrant greens. A quick and comforting weeknight meal that’s light, creamy, and satisfying with every bite.
Ingredients
4 boneless skinless chicken thighs
1 cup orzo pasta
3 cloves garlic, minced
1 shallot, finely chopped
1 lemon, zested and juiced
2 cups chicken broth
1 cup heavy cream
1⁄2 cup grated Parmesan cheese
2 tablespoons olive oil
2 cups baby spinach or kale
salt, to taste
black pepper, to taste
Instructions
1. Season chicken thighs with salt and pepper. Sear in olive oil over medium-high heat until golden and mostly cooked through. Remove and set aside.
2. In the same pan, sauté shallots and garlic until soft and fragrant.
3. Stir in orzo and toast for 1–2 minutes. Add chicken broth and lemon juice, scraping up browned bits.
4. Pour in heavy cream and bring to a gentle simmer. Return chicken to the skillet.
5. Simmer until orzo is tender and the sauce is thickened.
6. Add spinach or kale and cook until wilted. Stir in Parmesan and lemon zest.
7. Taste and adjust salt and pepper as needed. Serve hot with extra Parmesan.
Notes
Use boneless chicken thighs for best tenderness.
Add a splash of broth when reheating to restore creaminess.
Lemon zest should be added at the end for the brightest flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 115mg