Prep time: 15 minutes | Cook time: 25 minutes | Cost estimate: $12–15 | Serves: 6

Okay, mamas, let’s be real. Dinnertime can feel like a daily wrestling match. Between school drop-offs, soccer practice, and that never-ending laundry pile, who has time for complicated meals? That’s why I’m SO excited to share this Creamy Skillet Lemon Chicken Orzo! It’s a total weeknight winner – quick, easy, and the kind of comforting dish that even my pickiest eaters gobble up. Plus, that bright lemon flavor just screams “sunshine on a plate,” even if it’s pouring rain outside. Trust me, this recipe is about to become your new best friend.

Why You’ll Love These

Seriously, you’re going to fall head-over-heels for this orzo. Here’s why:

• One-pan wonder: Fewer dishes mean less time cleaning and more time relaxing (or, let’s be honest, collapsing on the couch).
• Ready in under 30 minutes: From fridge to table in a flash? Yes, please! This is perfect for those hectic weeknights.
• Kid-friendly flavors: The creamy texture and mild lemon taste are a surefire hit with the little ones (and the big ones!).
• Versatile: Swap out the spinach for broccoli, add some sun-dried tomatoes, or use shrimp instead of chicken – the possibilities are endless!
• Makes great leftovers: This orzo is just as delicious the next day, making it perfect for lunch or a quick dinner.

Ingredients

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 16 ounces orzo pasta
• 1 tablespoon butter
• 3 cups chicken broth
• 1½ cups heavy cream
• ¼ cup fresh lemon juice (from about 2 lemons)
• ¼ cup grated Parmesan cheese, plus more for garnish
• 8 ounces fresh spinach, roughly chopped
• Lemon zest, for garnish (optional, but highly recommended!)

How to Make

1. Season the chicken: In a bowl, toss the cubed chicken with salt, pepper, and garlic powder. Make sure each piece gets a good coating.This is where you can get creative with your seasoning! A pinch of red pepper flakes adds a nice kick, or some Italian seasoning for a more herbaceous flavor.
2. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Do not overcrowd the pan! If necessary, cook the chicken in batches to ensure even browning. Cook for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside. It’s okay if it’s not fully cooked through, it will finish cooking later.A little browning on the chicken adds tons of flavor to the dish. Don’t be afraid to let it get nice and golden!
3. Toast the orzo: Add the butter and orzo to the same skillet. Cook, stirring constantly, for 2-3 minutes, or until the orzo is lightly toasted and fragrant.Toasting the orzo gives it a nutty flavor that elevates the whole dish. Keep a close eye on it so it doesn’t burn!
4. Simmer the orzo: Pour in the chicken broth, heavy cream, and lemon juice. Stir well, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.Make sure to stir occasionally to prevent the orzo from sticking to the bottom of the pan.
5. Finish the dish: Remove the skillet from the heat and stir in the Parmesan cheese, cooked chicken, and spinach. Continue stirring until the spinach is wilted and the cheese is melted and creamy. The residual heat will cook the chicken through.If the orzo seems too thick, add a splash of chicken broth or cream to loosen it up.
6. Garnish and serve: Garnish with lemon zest and extra Parmesan cheese, if desired. Serve immediately and prepare for happy faces around the dinner table!

Tips & Tricks

Want to take this Creamy Skillet Lemon Chicken Orzo to the next level? Here are a few of my favorite tips and tricks:

• Flavor booster: Add a clove or two of minced garlic to the skillet when toasting the orzo for an extra layer of flavor.
• Time-saver: Use pre-cooked rotisserie chicken to cut down on prep time. Just shred the chicken and add it in step 5.
• Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Prep hack: Chop the spinach and cube the chicken ahead of time to make dinnertime even easier.

Dietary Variations

Need to adjust this recipe to fit your family’s needs? Here are a few ideas:

• Gluten-Free: Use gluten-free orzo pasta.
• Dairy-Free: Substitute the heavy cream with coconut cream (the full-fat kind in a can) and omit the Parmesan cheese or use a dairy-free alternative.
• Lower Fat: Use half-and-half instead of heavy cream, but be aware that the sauce may not be as thick and creamy.

Frequently Asked Questions

Can I use frozen spinach?

Absolutely! Just make sure to thaw it completely and squeeze out any excess water before adding it to the skillet.

Can I make this ahead of time?

Yes, you can make this Creamy Skillet Lemon Chicken Orzo ahead of time, but the orzo will continue to absorb the liquid as it sits. If you’re making it ahead, add a little extra chicken broth or cream when reheating to restore its creamy consistency.