One Pan Chicken Orzo
The ultimate comfort food, One Pan Chicken Orzo is a creamy, savory delight that's perfect for any occasion. This easy weeknight dinner combines juicy chicken, tender orzo, and vibrant vegetables in one delicious dish. Make it tonight and enjoy the warm embrace of this extraordinary meal!
Equipment
- Large Pan
- Tongs
- Zester
Ingredients
- 1 1/2 pounds Chicken breasts, butterflied
- Kosher salt
- 1 Lemon, zested and halved
- 1 Shallot, peeled and minced
- 2 Garlic cloves, peeled and minced
- Pinch Crushed red pepper
- 16 ounces Orzo pasta
- 3/4 cup Heavy cream
- 1 3/4 cups Chicken broth
- Ground black pepper
- 1 teaspoon Lemon zest
- 1/3 cup Finely grated Parmesan-Reggiano
- Handful of spinach
- 2 tablespoons Minced Italian parsley
- Lemon slices, for garnish
Instructions
- Butterfly the chicken. Slicing the chicken like this is going to help cook them faster and more evenly. Sprinkle the chicken with salt on both sides.
- In a large skillet, set over medium heat, add in a few tablespoons of olive oil. Add in the butterflied chicken breasts, and cook on each side for about 3-4 minutes. I like a nice gold color to each side. Add two lemon halves in there, cut side down. Remove the chicken breasts and lemons and set aside.
- Turn the heat down to low. Add more olive oil, if needed. Add in the shallot, garlic and crushed red pepper and cook on low until softened, about 3 minutes.
- Pour in the orzo, chicken stock, heavy cream and mix. Bring to a gentle simmer. And then cover the pan; cook for about 7 minutes, until al dente.
- Slice up the chicken into 1/2-inch pieces.
- Uncover and add in the lemon zest, Parmesan-Reggiano, spinach, minced Italian parsley and squeeze in two lemon halves. Mix it up and top it with the chicken. Place back on the stove for about 2-3 minutes. I like to just make sure the chicken is warmed back up.
- Uncover the pan; top with sliced lemons and serve.
Notes
- Swap in different protein: I think this would work great with salmon or shrimp. I would sauté the shrimp or salmon in the pan first, remove it and then proceed with the recipe.
- Leave out the heavy cream: If you’re sensitive to dairy or simply don’t have it, leave it out! I would add about 1/4 cup of extra broth in place of the cream.