Creamy Lemon Chicken Orzo Skillet Recipe

A skillet filled with creamy lemon chicken orzo, garnished with fresh spinach, basil, and lemon slices. Two whole lemons and a yellow-striped cloth are beside the skillet on a white wooden surface.

Creamy Lemon Chicken Orzo Skillet Recipe

Looking for a simple and tasty dinner recipe? Try this creamy lemon chicken orzo dish! Packed with protein and veggies, it's a healthy and delicious option for any night of the week.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 381kcal

Author: Stephanie Wilson

Ingredients

1 pound boneless chicken breasts cubed
2 tablespoons extra virgin olive oil
2 teaspoons Italian seasoning (or 1 teaspoon dried oregano and 3/4 teaspoon 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

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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.

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