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Ultra close-up macro of seared chicken breast nestled into creamy bubbling lemon parmesan orzo with wilted spinach and charred lemon in skillet

One-Pan Creamy Lemon Parmesan Chicken Orzo

Juicy golden-seared chicken cutlets nestled into tender, rice-shaped orzo simmering in a silky garlic parmesan cream sauce brightened with fresh lemon and tender baby spinach. An effortless 30-minute restaurant-quality skillet dinner made entirely in one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Nutrition

Ingredients
  

For the Golden Seared Chicken
  • 1.5 lbs boneless skinless chicken breasts sliced into cutlets or pounded evenly
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian herb seasoning dried oregano, basil, thyme
  • 0.5 tsp sweet paprika for rich golden color
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
For the Creamy Lemon Parmesan Orzo
  • 2 tbsp unsalted butter divided
  • 1 medium shallot finely minced
  • 4 cloves fresh garlic minced
  • 1.25 cups dry orzo pasta uncooked
  • 2.5 cups low-sodium chicken bone broth warm
  • 0.5 cup heavy whipping cream
  • 0.75 cup Parmigiano-Reggiano freshly grated
  • 1 large fresh lemon zested and juiced (approx. 2.5 tbsp juice)
  • 2.5 cups fresh baby spinach lightly packed
  • 2 tbsp fresh Italian flat-leaf parsley chopped for garnish

Method
 

1. Season & Sear Chicken
  1. Pat chicken cutlets completely dry with paper towels. Season both sides evenly with 1 teaspoon kosher salt, black pepper, garlic powder, Italian seasoning, and paprika.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat. Add the chicken cutlets; sear undisturbed for 4 to 5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a warm plate and set aside.
2. Toast Orzo & Simmer
  1. Reduce heat to medium. Melt the remaining 1 tablespoon of butter in the same skillet. Add minced shallot and garlic; sauté for 60 seconds until fragrant, scraping up flavorful browned chicken bits from the pan bottom.
  2. Add dry orzo to the skillet and stir for 2 minutes until lightly toasted and fragrant. Pour in warm chicken broth and fresh lemon juice, stirring well to combine.
  3. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 9 to 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
3. Swirl Cream, Cheese & Greens
  1. Uncover and reduce heat to low. Stir in the heavy cream, freshly grated Parmigiano-Reggiano, and fresh lemon zest until the sauce turns glossy and velvety smooth.
  2. Fold in the fresh baby spinach and stir for 1 to 2 minutes until just wilted in the residual heat. Taste and adjust seasoning with extra salt or black pepper if needed.
  3. Nestle the seared chicken cutlets back into the creamy orzo (or slice and arrange over top). Garnish with chopped parsley, extra parmesan curls, and fresh lemon slices. Serve immediately warm from the skillet.

Nutrition

Serving: 1gCalories: 510kcalCarbohydrates: 38gProtein: 44gFat: 21gSaturated Fat: 10gCholesterol: 125mgSodium: 590mgPotassium: 710mgFiber: 3gSugar: 3gCalcium: 220mgIron: 3.4mg

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