Creamy Lemon Orzo with Chicken and Spinach

Why You’ll Love This Recipe

This dish brings together the heartiness of chicken, the creaminess of pasta, and the freshness of lemon and spinach—all in a single pan. The orzo absorbs the flavors of the stock and lemon, creating a rich and velvety texture, while parmesan and cream make it indulgent. It’s easy, fuss-free, and requires minimal cleanup since it’s cooked entirely in one pot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breast, skinless and boneless

• Olive oil

• Garlic cloves

• Oregano

• Orzo pasta

• Chicken stock

• Double cream (heavy cream if in the US)

• Spinach

• Lemon (zest and juice)

• Parmesan cheese, grated

• Freshly ground black pepper

Directions

1. Heat olive oil in a large, deep non-stick frying pan over medium heat. Add the chicken pieces and cook for about 5 minutes, stirring occasionally until lightly browned.

2. Reduce heat, then add garlic and oregano. Cook for 3–5 minutes until the garlic softens.

3. Stir in the orzo, chicken stock, lemon zest, and plenty of black pepper. Cover with a lid and cook for 10–15 minutes, stirring occasionally, until chicken and orzo are fully cooked. Add a splash of water if it becomes too dry.

4. Lower the heat and stir in cream, spinach, and lemon juice. Cook for 1–3 minutes until the spinach wilts and the sauce becomes creamy.

5. Remove from heat, stir in parmesan, and serve immediately.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

• Swap chicken with shrimp for a seafood twist.

• Add sun-dried tomatoes or roasted red peppers for extra flavor.

• Replace spinach with kale or arugula.

• For a lighter version, use half-and-half instead of cream.

• Try pecorino cheese instead of parmesan for a sharper flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken stock or cream to loosen the sauce. This dish does not freeze well due to the cream and pasta texture.

FAQs

Can I make this recipe with chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and add extra flavor.

Can I make this recipe without cream?

Yes, you can substitute with half-and-half or even a splash of milk, though the sauce will be less rich.

Does orzo need to be pre-cooked?

No, orzo cooks directly in the broth, absorbing flavor as it softens.

Can I make this dish vegetarian?

Yes, simply omit the chicken and use vegetable stock. You could add mushrooms or white beans for protein.

Can I add more vegetables?

Definitely! Zucchini, asparagus, or peas make great additions.

How do I keep the orzo from sticking?

Stir occasionally while cooking, and use a non-stick pan for best results.

What’s the best way to add lemon flavor?

Use both zest and juice for a bright, fresh taste without overpowering the creaminess.

Can I prepare this in advance?

It’s best enjoyed fresh, but you can make it ahead and reheat gently with a splash of stock to loosen the sauce.

What type of parmesan should I use?

Freshly grated parmesan (not pre-shredded) melts best and adds the richest flavor.

Can I serve this without cheese?

Yes, the dish will still be delicious, but you may want to add extra seasoning or nutritional yeast for flavor.

Conclusion

Creamy lemon chicken orzo is a satisfying, one-pot recipe that combines creamy pasta comfort with the bright zing of lemon. With tender chicken, wilted spinach, and a parmesan-enriched sauce, it’s a quick yet indulgent meal that’s perfect for busy weeknights or when you need something both cozy and refreshing.