Creamy Lemon Chicken Orzo Skillet
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This Lemon Chicken Orzo Skillet with spinach, artichoke, and asparagus is a quick and easy spring-inspired weeknight meal filled with bright flavors and healthy vegetables.
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Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Kitchen Equipment: Large skillet
What I Love About This Easy Dinner
This Lemon Chicken Orzo Skillet is a quick and easy weeknight meal filled with tasty spring flavors and healthy vegetables like baby spinach, artichokes, and asparagus.
When March knocks at my door, I often reach for lemon, artichokes, and asparagus—always and forever! This simple one-pot, one-pan dinner is often in my spring meal rotation.
So, if you’re looking for a simple and tasty dinner recipe, this creamy lemon chicken orzo dish is packed with protein and veggies; it’s a healthy and delicious option for any night of the week.
If you love the flavors of lemon chicken, try my lemon chicken or soup recipe or Mediterranean lemon orzo chicken next!
Lemon Chicken Orzo Skillet Ingredients
Here’s what you need to make this one skillet chicken orzo meal:
- Chicken — boneless skinless chicken breasts or thighs cut into bite-size pieces
- Olive oil and butter — for sauteing the chicken
- Seasonings — Italian seasoning or a combination of dried oregano and basil, along with red pepper flakes for a nice zesty flavor addition.
- Garlic — minced
- Orzo — You’ll find this dry orzo in the pasta isle at your market.
- Milk — You can also use heavy cream for a deliciously creamy texture
- Dijon — this simple mustard addition creates the most delicious flavor!
- Artichoke — Look for artichoke hearts that are quartered
- Spinach — I’m using bagged baby spinach
- Asparagus — Provides a subtle and earthy flavor that complements the bright, tangy lemon and savory chicken notes.
- Parmesan cheese — for a final cheesy touch. For the best flavor, grate your own!
- Lemon — fresh lemon zest brightens the whole dish and adds a touch of acidity.
- Herbs — Fresh basil or parsley for serving is optional but delicious!
How to Make Lemon Chicken Orzo
This complete meal is made in one skillet with simple steps. Here’s how!
Step 1: Cook and season the chicken
Heat a large skillet with olive oil over medium-high heat. While it’s heating, add the chicken and Italian seasoning, seasoning with salt and black pepper. Stir and cook for 5 minutes or until the chicken is mostly cooked.
Step 2: Add the orzo
Add the garlic and butter and mix in the orzo. Cook until lightly golden, about 2 minutes. Add the water, bring to a boil, and cook for 5 minutes.
Step 3: Stir in cream and vegetables and cook
Stir in the cream and mustard until combined. Then stir in the spinach, artichokes, chopped asparagus, parmesan, and lemon zest. Cook another 8-10 minutes until the spinach is wilted and the orzo is al dente.
Serve with fresh basil and additional parmesan.
Variations
- Substitute leftover cooked chicken (like rotisserie chicken) to make this lemon orzo dish a 15 to 20 minute meal!
- Switch up the vegetables: If you’re not a fan of asparagus, switch it out for broccoli or eliminate it altogether.
Storing
Any leftovers should be stored in an airtight container in the refrigerator for 3 to 4 days. They can be gently reheated in the microwave or a skillet.
Chicken Recipes to Try Next
This 30-minute quick and easy one-pot dinner is filled with lemony spring flavors, creamy orzo, and delicious veggies like spinach, artichoke, and asparagus. Here are some more dinner favorites you might want to try next:
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Creamy Lemon Chicken Orzo Skillet Recipe
Ingredients
- 1 pound boneless chicken breasts cubed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning (or 1 tsp dried oregano and 3/4 tsp dried basil
- chili flakes to taste
- salt and black pepper to taste
- 3 cloves garlic minced
- 2 tablespoons salted butter
- 1 cup dry orzo pasta
- 1 ½ cups water
- 1 cup milk or heavy cream or half and half
- 2 teaspoons Dijon mustard
- 1 (12-oz) can artichoke hearts quartered and drained
- 2 cups baby spinach
- 2 cups asparagus spears chopped
- 3/4 cup grated parmesan cheese
- 2 teaspoons lemon zest
- fresh basil
Instructions
- Heat the skillet with olive oil over medium-high heat. While it's heating, add the chicken, and Italian seasoning and season the chicken with salt and pepper. Stir and cook for 5 minutes, or until the chicken is mostly cooked.
- Add the garlic and butter and mix in the orzo. Cook until lightly golden, about 2 minutes. Add the water, bring to a boil, and cook for 5 minutes. Then stir in the milk or cream and mustard.
- Stir in the cream and mustard until combined. Then stir in the spinach, artichokes, chopped asparagus, parmesan, and lemon zest. Cook another 8-10 minutes until the spinach is wilted and the orzo is al dente.
- Serve with fresh basil and additional parmesan.
Video
Notes
- Chicken: Boneless skinless chicken breasts or thighs cut into bite-size pieces. You can also substitute cooked chicken (like rotisserie chicken) to make this a 15-20 minute meal.
- Seasonings: I’m using Italian seasoning, but you could also use a combination of dried oregano and basil.
- Milk: You can also use heavy cream for a deliciously creamy texture.
- Artichoke: Look for artichoke hearts that are quartered
- Spinach: While I’m using bagged baby spinach, you can also substitute your favorite greens like kale or mustard greens.
- Herbs: Fresh basil or parsley for serving is optional but delicious!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This was absolutely delicious!! But what was even better was the experience of cooking it and enjoying the fragrance of the fresh herbs and veggies!! I will definitely be making this dish again!! Outstanding!!
Hi LeAnn! Thank you so much for trying the recipe and letting me know how it worked for you. There is something so incredible special about cooking with fresh herbs and veggies. I’m thrilled you enjoyed it.