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- 1 pound boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 cup orzo pasta - 4 cups chicken broth - 1 cup heavy cream - Juice and zest of 2 lemons - 2 cloves garlic, minced - 1 cup baby spinach - 1/2 cup grated Parmesan cheese - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) I love this creamy lemon chicken orzo recipe. It is both simple and full of flavor. Each ingredient plays a part in making the dish shine. First, we have chicken breasts. They add protein and richness. I prefer boneless and skinless for ease. Dicing them makes them cook faster. Next, olive oil is essential for sautéing. It adds a nice, light flavor. The orzo pasta gives a unique texture. It cooks well and absorbs flavors. Chicken broth is a must. It keeps the orzo moist and tasty. Heavy cream brings the dish together. It makes everything creamy and dreamy. Lemons add brightness. The juice and zest balance the rich cream. Garlic gives a lovely aroma and a hint of spice. Baby spinach is not just for color. It adds nutrients and freshness. Parmesan cheese ties everything together. It adds a savory kick. Finally, we season with salt and pepper. They enhance all the flavors. Fresh parsley on top makes the dish pop. It looks great and tastes fresh. These ingredients create a delightful meal that is easy to prepare. You can enjoy it any day of the week! - Heat 1 tablespoon of olive oil in a large skillet over medium heat. - Season 1 pound of diced chicken breasts with salt and black pepper. - Add the chicken to the skillet and sauté until browned. This takes about 6-8 minutes. - Make sure the chicken is no longer pink in the center. - Remove the chicken from the skillet and set it aside. - In the same skillet, add 2 cloves of minced garlic. - Sauté the garlic for 1 minute or until it smells good. - Pour in 4 cups of chicken broth and bring it to a simmer. - Add 1 cup of orzo pasta to the broth. - Cook the orzo according to package instructions. This usually takes about 8-10 minutes. - Stir occasionally to prevent sticking until the orzo is tender. - Reduce the heat to low once the orzo is cooked. - Stir in 1 cup of heavy cream, juice and zest of 2 lemons. - Mix well to combine all the flavors. - Add the cooked chicken back to the skillet. - Toss in 1 cup of baby spinach and 1/2 cup of grated Parmesan cheese. - Stir gently until the spinach wilts and everything is creamy. - Taste and add more salt and pepper if needed. Now you're ready to serve your creamy lemon chicken orzo warm! Choosing the right chicken is key. I prefer using boneless, skinless chicken breasts. They cook evenly and stay juicy. Make sure to dice the chicken into small, even pieces. This helps it cook faster and more evenly. Cooking orzo perfectly takes a bit of care. First, bring your chicken broth to a simmer. Stir in the orzo and watch it closely. Cook it for about 8-10 minutes. Stir often to keep it from sticking. When it's tender, it’s ready to mix. You can add more lemon or garlic for a zesty kick. If you love lemon, squeeze in some extra juice. The zest adds a bright flavor too. For garlic lovers, use three cloves instead of two. This will give your dish a bold taste. Substituting ingredients can change the meal. Spinach is great, but try kale or arugula too. They add different tastes and nutrients. You can also mix in some sun-dried tomatoes for extra color and flavor. {{image_2}} You can change the proteins in this dish easily. Try shrimp for a seafood twist. If you want a plant-based option, use tofu instead of chicken. Both options add unique flavors. You can also add vegetables to boost nutrients and color. Peas are a great choice for sweetness. Bell peppers can add crunch and a pop of color. Just toss them in when you add the orzo. To make this dish gluten-free, swap orzo for gluten-free pasta. Many brands offer rice or quinoa pasta that works well in this recipe. If you want a vegan version, use plant-based cream and skip the chicken. You can add extra veggies like mushrooms for protein. This way, you keep the creaminess and flavor without animal products. To keep your creamy lemon chicken orzo fresh, store it in an airtight container. Make sure it cools down to room temperature before sealing it. Refrigerate the leftovers within two hours of cooking. This dish stays good for 3-4 days in the fridge. When you reheat, do it slowly on the stove or in the microwave. If you use the microwave, stir it every minute to heat evenly. Add a splash of chicken broth or cream if it looks dry. This helps keep it creamy and tasty. You can freeze creamy lemon chicken orzo for later meals. First, let it cool completely. Then, scoop it into freezer-safe bags or containers. Leave some space for it to expand. Label the bags with the date. It can stay in the freezer for up to 3 months. When you are ready to eat, move it to the fridge to thaw overnight. For reheating, warm it on the stove over low heat. Stir often and add a bit of broth or cream to revive the creaminess. Enjoy your meal whenever you like! Creamy lemon chicken orzo can last in the fridge for about three to four days. Be sure to store it in an airtight container. This keeps the dish fresh and safe to eat. If you notice any odd smells or changes in color, it’s best to toss it out. Yes, you can use other types of pasta. Small shapes like ditalini or acini di pepe work well. Just keep an eye on the cooking time. Different pasta may need more or less time to cook. Check the package instructions to ensure it turns out tender. You can serve creamy lemon chicken orzo with a side salad or steamed veggies. A simple green salad adds freshness and crunch. Roasted broccoli or asparagus also pairs nicely. For a light touch, a slice of crusty bread is perfect for soaking up the creamy sauce. This blog post guides you through making creamy lemon chicken orzo. You learned about essential ingredients, step-by-step cooking, and smart tips. I shared ways to customize the dish and store leftovers effectively. Experimenting with flavors and different proteins can make this recipe your own. Each step leads to a tasty meal that warms your heart. Enjoy every bite and share it with those you love!

Creamy Lemon Chicken Orzo

Elevate your dinner with this zesty creamy lemon chicken orzo recipe! This delicious dish combines tender chicken, bright lemon flavor, and creamy orzo pasta for a satisfying meal that’s quick and easy to make. In just 30 minutes, you'll have a flavorful dinner ready to impress your family or guests. Click through to discover the full recipe and bring a burst of freshness to your table tonight!
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 cup orzo pasta

4 cups chicken broth

1 cup heavy cream

Juice and zest of 2 lemons

2 cloves garlic, minced

1 cup baby spinach

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat olive oil over medium heat. Season the diced chicken breasts with salt and pepper, then add them to the skillet. Cook until browned and no longer pink in the center, about 6-8 minutes. Remove the chicken from the skillet and set aside.

    In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

      Pour in the chicken broth and bring it to a simmer. Stir in the orzo pasta and cook according to package instructions until tender, about 8-10 minutes, stirring occasionally.

        Once the orzo is cooked, reduce heat to low and stir in the heavy cream, lemon juice, and lemon zest. Mix well to combine.

          Add the cooked chicken back into the skillet along with the baby spinach and grated Parmesan cheese. Stir gently until the spinach wilts and everything is creamy and well combined. Season with additional salt and pepper to taste.

            Serve warm, garnished with fresh parsley and an extra sprinkle of lemon zest if desired.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4