Creamy Lemon Chicken Orzo
A delightful dish combining tender chicken, zesty lemon, and rich cream with al dente orzo pasta, perfect for various occasions.
Ingredients
Main Protein
- 4 pieces Boneless, skinless chicken breasts Pound thin for even cooking; turkey breast can be substituted.
Starch/Pasta
- 1 cup Orzo pasta Cook according to package instructions until al dente; substitute with quinoa or small shells.
Seasoning/Spice Blend
- 1 tablespoon Kinder’s Grilled Chicken Seasoning Substitute with salt, pepper, and garlic powder.
Liquids/Dairy
- 1 cup Chicken broth or white wine Vegetable broth can be used instead.
- 1/2 cup Heavy cream
- 2 tablespoons Lemon juice
Aromatics & Vegetables
- 1 medium Onion Diced; shallots can be used as a substitute.
- 2 cloves Garlic Minced.
- 2 cups Baby spinach
Optional Finishing Ingredients
- 1/4 cup Fresh parsley Chopped for garnish.
- 1 slices Lemon Slices for garnish.
Instructions
Cooking
- Season the pounded chicken breasts with Kinder’s Grilled Chicken Seasoning. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the remaining tablespoon of butter. Add the diced onion and cook for 2-3 minutes until translucent.
- Add the minced garlic and a pinch of red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- Add the orzo pasta to the skillet and toast it for 1-2 minutes, stirring frequently.
- Pour in the chicken broth or white wine, bring to a simmer, cover the skillet, and cook for 8-10 minutes until the orzo is tender.
- Reduce heat and stir in the heavy cream and lemon juice. Add the baby spinach and grated Parmesan cheese.
- Slice the cooked chicken and return it to the skillet, stirring gently to combine. Season with salt and pepper to taste.
- Garnish with fresh parsley and lemon slices before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in a single layer for up to 2 months.