One-Pan Orzo Chicken
This cozy one-pan chicken orzo is the perfect weeknight meal; it comes together in a single pan in under 30 minutes. It has a bright lemony flavor, spinach and lots of parmesan which all gives it a delicious, light and creamy flavor.
Servings: 4
Cost: $9
Equipment
- 1 zester
Ingredients
- 1 1/2 pounds chicken breasts butterflied
- kosher salt
- 1 lemon zested and halved
- 1 shallot peeled minced
- 2 garlic cloves peeled minced
- Pinch crushed red pepper
- 16 ounces orzo pasta
- 3/4 cups heavy cream
- 1 3/4 cups chicken broth
- Ground black pepper
- 1 teaspoon lemon zest
- 1/3 cup finely grated Parmesan-Reggiano
- Handful of spinach
- 2 tablespoons minced Italian parsley
- Lemon slices for garnish
Instructions
- Butterfly the chicken. Slicing the chicken like this is going to help cook them faster and more evenly. Sprinkle the chicken with salt on both sides.
- In a large skillet, set over medium heat, add in a few tablespoons of olive oil. Add in the butterflied chicken breasts, and cook on each side for about 3-4 minutes. I like a nice gold color to each side. Add two lemon halves in there, cut side down. Remove the chicken breasts and lemons and set aside.
- Turn the heat down to low. Add more olive oil, if needed. Add in the shallot, garlic and crushed red pepper and cook on low until softened, about 3 minutes.
- Pour in the orzo, chicken stock, heavy cream and mix. Bring to a gentle simmer. And then cover the pan; cook for about 7 minutes, until al dente.
- Slice up the chicken into 1/2-inch pieces.
- Uncover and add in the lemon zest, Parmesan-Reggiano, spinach, minced Italian parsley and squeeze in two lemon halves. Mix it up and top it with the chicken. Place back on the stove for about 2-3 minutes. I like to just make sure the chicken is warmed back up.
- Uncover the pan; top with sliced lemons and serve.
Notes
Tips and Tricks:
- Swap in different protein- I think this would work great with salmon or shrimp. I would sauté the shrimp or salmon in the pan first, remove it and then proceed with the recipe.
- Leave out the heavy cream - If you're sensitive to dairy or simply don't have it, leave it out! I would add about 1/4 cup of extra broth in place of the cream.
Nutrition
Serving: 4g | Calories: 450kcal | Carbohydrates: 34g | Protein: 40g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 161mg | Sodium: 600mg | Potassium: 1019mg | Fiber: 5g | Sugar: 6g | Vitamin A: 884IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 3mg
