Creamy One-Pan Lemon Chicken Orzo
Ingredients
The chicken and seasonings
-
1.5
pounds
Boneless, Skinless Chicken Breast
-
1
teaspoon
Paprika
-
½
teaspoon
Cumin
-
1
teaspoon
Kosher Salt
-
½
teaspoon
Ground Black Pepper
-
2
tablespoons
Olive Oil
The vegetables and broth
-
1
small
Yellow Onion
-
4-5
cloves
Garlic
-
2 ½
cups
Chicken Broth
The pasta and greens
-
1
cup
Orzo
-
2
large handfuls
Fresh Spinach
The sauce
-
½
cup
Full-Fat Coconut Milk or Heavy Cream
-
3
lemons
Lemons (1 zested, 2 juiced)
-
¾
cup
Parmesan Cheese
-
3
teaspoons
Dijon Mustard
Instructions
- Prepare the chicken by patting it dry, cutting it into cubes, and tossing with paprika, cumin, kosher salt, and black pepper.
- Heat olive oil in a skillet over medium heat and cook the chicken for 4-5 minutes until edges start to brown, then remove from the pan.
- Add another tablespoon of olive oil, then add diced onion and mashed garlic, cooking for 2-3 minutes.
- Stir in chicken broth and dijon mustard, then add orzo and cook uncovered, stirring occasionally.
- Once orzo is cooked, add spinach, coconut milk or heavy cream, lemon zest, lemon juice, and parmesan cheese, stirring until combined and spinach wilts.
- Taste and adjust seasoning, then add the cooked chicken back into the pan, mixing until fully incorporated.
- Plate and enjoy, garnishing with additional parmesan and lemon slices if desired.
Nutrition Facts (estimated)
Servings
6
Calories
384
Total fat
16g
Total carbohydrates
28g
Total protein
34g
Sodium
1125mg
Cholesterol
83mg
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