Sometimes, the day slips away faster than you expect, and suddenly it’s time to figure out dinner. That was me last Thursday — juggling phone calls, a distracted dog, and a fridge that was more hopeful than stocked. I needed something fast, comforting, and a little bright to lift the evening mood. This one pot creamy lemon chicken orzo pasta answered the call perfectly.
As I chopped the chicken, the smell of garlic and onion started to fill the kitchen. The sizzle of the chicken hitting the hot oil was oddly reassuring. I wasn’t really paying full attention; my mind wandered to the day’s to-dos, but the next thing I knew, the lemon zest was in the pot, mingling with the creamy sauce. The fresh spinach wilted just right, adding a pop of color and a subtle earthiness. By the time I scooped a spoonful onto my plate, the tang of lemon cut through the richness, and the tender chicken made it feel like a little reward. I didn’t have to rush, but this meal came together in less than half an hour — a small win in a busy week.
Why You’ll Love It:
- It’s a one pot meal, so cleanup is nearly effortless, but it still feels special enough for a weeknight treat.
- The lemon adds a bright freshness that keeps the creamy sauce from feeling too heavy.
- Orzo pasta cooks quickly and soaks up the flavors beautifully, making every bite satisfying.
- It’s simple — and that’s kind of the point. No fuss, just good ingredients and comfort.
- The spinach sneaks in some greens without demanding too much attention or prep from you.
If you’re wondering about leftovers, they hold up surprisingly well. Just warm gently and add a splash of broth or cream to bring the sauce back to life. I usually make enough for a couple of meals because it’s nice to have something comforting waiting in the fridge.
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One Pot Creamy Lemon Chicken Orzo Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and easy one pot meal featuring tender chicken, creamy sauce, and bright lemon flavor combined with tender orzo pasta. Perfect for a comforting weeknight dinner.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup orzo pasta
3 cups low sodium chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 lemon, zested and juiced
2 cups fresh baby spinach
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large deep skillet or pot over medium-high heat.
Season the chicken pieces with salt, black pepper, garlic powder, and dried oregano.
Add the chicken to the skillet and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the orzo pasta to the skillet and stir to coat with the oil and onion mixture.
Pour in the chicken broth and bring to a boil.
Reduce heat to medium-low, cover, and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the heavy cream, grated Parmesan cheese, lemon zest, and lemon juice.
Add the cooked chicken back to the skillet along with the fresh baby spinach.
Cook for an additional 2-3 minutes, stirring gently, until the spinach is wilted and the sauce is creamy.
Remove from heat and stir in the chopped fresh parsley.
Serve immediately, garnished with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes: I used a deep skillet, but honestly, any wide pot works fine here—just something with a lid helps keep the orzo cooking evenly. This dish pairs nicely with a simple green salad or steamed veggies if you want to bump up the freshness even more. Sometimes, I swap out the chicken for turkey or even shrimp, but I haven’t tested all these swaps enough to swear by them. A sprinkle of extra Parmesan on top never hurts, especially if you’re serving hungry guests.
FAQ:
Can I make this dairy-free? You could try swapping the cream for coconut milk or a plant-based alternative, but it may change the flavor and texture a bit. I haven’t tried it myself.
Is orzo essential? Orzo works best because it cooks quickly and absorbs the sauce. You might experiment with other small pasta shapes, but cooking times will vary.
Can it be frozen? Leftovers are best refrigerated and eaten within three days. Freezing might alter the texture of the creamy sauce.
Give this one pot creamy lemon chicken orzo pasta a try next time your evening needs a little rescue. It’s a warm, bright hug on a plate that doesn’t ask for much, yet delivers plenty.