Creamy Lemon Orzo Alfredo Chicken

A rich, creamy one-pan chicken and orzo dish with Parmesan, garlic, and bright lemon. Comfort food with a fresh citrus finish that comes together quickly on the stovetop.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Special Equipment: Sauté Pan

Ingredients

• 2 boneless skinless chicken breasts cut bite size or pounded thin

• 2 cups orzo pasta

• 4 cups chicken stock

• 1 cup whole milk or half and half

• ½ cup grated Parmesan cheese

• 1 lemon zest and juice

• 1 small onion diced

• 3 to 4 garlic cloves minced

• 2 tbsp butter

• 1 tbsp olive oil

• 1 cup fresh spinach optional

• Salt pepper and Italian seasoning to taste

Directions

1. Season chicken with salt pepper and Italian seasoning. Heat olive oil and 1 tbsp butter in a large skillet and sear chicken until golden and cooked through then remove and set aside.

2. In the same skillet sauté onion in the remaining butter until softened then add garlic and cook briefly until fragrant. Stir in orzo and toast 1 minute.

3. Add chicken stock and milk stir and simmer 8 to 10 minutes until orzo is tender and most of the liquid is absorbed stirring occasionally.

4. Stir in Parmesan and spinach until the cheese melts and spinach wilts then return chicken to the pan and toss to coat in the sauce.

5. Add lemon zest and juice and stir to combine then taste and adjust seasoning with more salt pepper or lemon if needed.