Golden Lemon Chicken with Orzo in One Skillet
A quick and creamy one-skillet meal with juicy chicken breast, tender orzo, and a bright lemon-Parmesan sauce, ready in 45 minutes.
- Prep15 min
- Cook30 min
- Total45 min
- DifficultyEasy
- Servings4
This one-skillet lemon chicken orzo is the perfect weeknight dinner: tender chicken breasts are seared until golden, then orzo is toasted and simmered in broth until creamy. Fresh spinach, milk, Parmesan, and lemon juice create a light yet luscious sauce that coats every bite.
It's a balanced, satisfying meal that comes together quickly—ideal for busy evenings when you want something comforting but not heavy. The bright lemon flavor and touch of Italian seasoning make it feel fresh and vibrant.
Ingredients
Servings
Converted amounts are rounded.
Method
- Season the chicken breasts with ¾ teaspoon salt, Italian seasoning, paprika, and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and sear for 8–10 minutes per side, until golden and cooked through. Transfer to a cutting board and let rest; slice once slightly cooled.
- In the same skillet over medium-low heat, add the remaining 1 tablespoon olive oil and sauté the garlic for 30 seconds. Add the orzo and toast for 2 minutes, stirring constantly.
- Pour in the chicken broth and the remaining ½ teaspoon salt, scraping up any browned bits from the bottom. Bring to a simmer and cook uncovered for 12–15 minutes, stirring often, until the orzo is tender and most of the liquid is absorbed.
- Add the baby spinach and whole milk, stirring until the spinach wilts and the milk is incorporated.
- Remove the skillet from the heat. Stir in the grated Parmesan and lemon zest. Slowly add the lemon juice, stirring continuously.
- Arrange the sliced chicken on top of the orzo and serve immediately.
💡 Tips
- For extra flavor, use a mix of chicken thighs and breasts.
- If the orzo absorbs too much liquid before it's tender, add a splash more broth or water.
- Grate your own Parmesan for the best melting and flavor.
Inspired by a recipe from FeelGoodFoodie