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BBQ & Grill

High Protein Lemon Chicken Orzo

This lemon chicken orzo is a true weeknight classic—comforting and bursting with fresh flavor. Tender bites of chicken, orzo pasta and a bright, creamy broth come together in a one-pot meal. This dish is perfect for busy evenings when you want something cozy.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 (8-ounce) boneless, skinless chicken breasts
  • 2 teaspoons salt-free italian seasoning, divided
  • ½ teaspoon salt, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium shallot, finely chopped (about ⅓ cup)
  • 6 medium cloves garlic, minced (about 2 tablespoons)
  • 2 teaspoons chopped fresh rosemary
  • ¼ teaspoon crushed red pepper
  • 1½ cups whole-wheat orzo (8 ounces)
  • 3 cups lower-sodium chicken broth
  • ½ cup heavy cream
  • 1 (5-ounce) package baby spinach
  • ½ cup grated parmesan cheese
  • 2 teaspoons grated lemon zest, plus more for garnish
  • 2 tablespoons lemon juice
  • torn fresh basil leaves for garnish (optional)

Directions

  1. Place 2 chicken breasts on a cutting board and slice in half horizontally into 4 cutlets. Pat the chicken dry and sprinkle both sides with 1½ teaspoons Italian seasoning and ¼ teaspoon salt.
  2. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Arrange the chicken in the pan in a single layer; cook, undisturbed, until browned on the underside and an instant-read thermometer inserted into the thickest part registers 160°F, 4 to 5 minutes per side. Transfer to a clean cutting board; do not wipe the pan clean.
  3. Reduce heat to medium-low and add the remaining 2 tablespoons oil. Add chopped shallot, minced garlic, 2 teaspoons rosemary and ¼ teaspoon crushed red pepper; cook, stirring constantly, until the shallot is softened, 1 to 2 minutes. Add 1½ cups orzo; cook, stirring often, until lightly toasted, about 1 minute.
  4. Add 3 cups broth, ½ cup cream and the remaining ¼ teaspoon salt, stirring and scraping up any browned bits; bring to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer, stirring occasionally, until the orzo is tender, about 10 minutes. Remove from heat and gradually stir in spinach until just wilted, about 2 minutes. Stir in ½ cup Parmesan, 2 teaspoons lemon zest and 2 tablespoons lemon juice. Spread into an even layer.
  5. Slice the chicken cutlets. Arrange the sliced chicken on top of the orzo mixture in a single layer. Cover the skillet and let stand until the chicken is warmed through, about 3 minutes. Garnish with lemon zest and/or basil, if desired.