Creamy Lemon Chicken & Orzo Skillet
Time: 35 Minutes
Servings: 4 Servings
Ingredients
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1½ lbs Boneless, Skinless Chicken Thighs
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Kosher Salt and Black Pepper
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2 T Olive Oil
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3 Cloves Garlic, minced
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1 C Uncooked Orzo
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2½ C Chicken Stock
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½ C Heavy Cream
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Zest and Juice of 1 Lemon
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½ tsp Red Pepper Flakes (optional)
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½ C Grated Parmesan Cheese
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1–2 C Baby Spinach
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Fresh Herbs (parsley or thyme), optional
Instructions
- Season the chicken generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear until golden brown on both sides, about 4–5 minutes per side.
- Remove the chicken and set aside.
- Lower the heat slightly and add the garlic to the same skillet.
- Stir just until fragrant, then add the orzo and toast it for about a minute.
- Pour in the chicken stock and bring to a gentle simmer.
- Stir occasionally and let the orzo cook until tender and creamy, about 8–10 minutes.
- Stir in the cream, lemon zest, lemon juice, and red pepper flakes if using.
- Nestle the chicken back into the skillet and let everything simmer together for another 5–7 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
- Stir in the spinach and Parmesan.
- Taste the sauce. Add more salt, pepper, lemon, or cheese if needed.
Go Rogue by adding mushrooms and caramelized onions.
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