Lemon Chicken Orzo Pot (Ready-to-Print Version)
Juicy chicken with orzo, spinach, and cheese in a creamy lemon sauce — all in a single pot.
# What You’ll Need:
→ For the Chicken
01 -
1 pound boneless skinless chicken breasts, sliced into strips
02 -
1.5 teaspoons lemon pepper seasoning
03 -
1/2 teaspoon kosher salt
04 -
1/3 cup all-purpose flour
05 -
2 tablespoons olive oil
→ For the Dish
06 -
1/2 cup dry white wine (such as Sauvignon Blanc; substitute chicken broth if preferred)
07 -
1 tablespoon unsalted butter
08 -
1 small yellow onion, finely diced
09 -
4 cloves garlic, minced
10 -
1 cup orzo pasta
11 -
2 cups low-sodium chicken broth
12 -
1 cup heavy cream
13 -
2 teaspoons Dijon mustard
14 -
1 teaspoon hot sauce (such as Frank’s)
15 -
1 teaspoon honey
16 -
1/2 cup freshly grated Parmesan cheese
17 -
1/4 cup freshly grated Romano cheese
18 -
2 cups packed baby spinach
19 -
Zest of 1 lemon
20 -
2 tablespoons fresh lemon juice
21 -
Freshly cracked black pepper, to taste
# Step-by-Step Guide:
01 -
Pat the chicken dry and slice into strips. In a bowl, toss the chicken with lemon pepper seasoning, kosher salt, and flour until evenly coated.
02 -
Heat olive oil in a large 12-inch skillet over medium-high heat. Add the chicken strips in a single layer and cook until golden brown on each side, about 2-3 minutes per side. Transfer to a plate and set aside.
03 -
With the skillet still hot, add white wine. Scrape up any browned bits from the bottom and simmer until reduced by half.
04 -
Reduce heat to medium. Add butter and diced onion, cooking until softened, about 3 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
05 -
In a large measuring cup, whisk together chicken broth, heavy cream, Dijon mustard, hot sauce, honey, and lemon zest. Pour the mixture into the skillet and bring to a gentle boil.
06 -
Add orzo pasta to the skillet, stirring to combine. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 8-10 minutes or until orzo is al dente and sauce slightly thickened.
07 -
Stir in Parmesan and Romano cheeses until melted and sauce is creamy. Add fresh spinach and cook until wilted.
08 -
Return the seared chicken and accumulated juices to the skillet. Add fresh lemon juice and stir to combine. Simmer for 1-2 minutes to heat through.
09 -
Season with freshly cracked black pepper to taste. Serve immediately, garnished with additional lemon zest if desired.
# Handy Tips:
01 -
Always grate cheese fresh from a block for smoother melting and better flavor.
02 -
Use a wide skillet to promote optimal sauce reduction and even cooking.
03 -
If substituting chicken broth for wine, adjust salt to taste.
04 -
Dish thickens as it stands; add a splash of broth or cream to loosen leftovers.