Some nights you want dinner to feel like a hug, but you also want it to happen fast. That’s where orzo comes in: tiny pasta, big cozy energy, and it cooks up in basically the time it takes to scroll your group chat.
This is my go-to creamy lemony chicken orzo with spinach and parmesan. It’s a one-pan situation, weeknight-friendly, and somehow tastes like you tried harder than you did (we love that for us).
Why You’ll Love This
It’s rich and cozy without being heavy, made in one skillet, and the orzo turns perfectly silky as it cooks in the broth—so you get a “risotto vibe” with way less stirring and zero stress.
Ingredients
- 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
- 1 1/2 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 1/2 cups dry orzo
- 3 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream (or half-and-half)
- Zest of 1 lemon + 2 tbsp lemon juice
- 2 cups baby spinach
- 1/2 cup freshly grated parmesan, plus more for serving
- 1 tbsp butter (optional, for extra gloss)
- Chopped parsley or basil, for serving (optional)
How to Make It
- Season the chicken with 1 tsp salt, pepper, and Italian seasoning. Heat olive oil in a large deep skillet over medium-high heat.
- Add chicken and cook 4–6 minutes, stirring occasionally, until browned and mostly cooked through. Transfer to a plate (it’ll finish later).
- Lower heat to medium. Add onion to the same skillet and cook 2–3 minutes until softened. Stir in garlic for 30 seconds.
- Add tomato paste and cook 1 minute, stirring to coat the onions. This deepens the flavor fast.
- Stir in the orzo and toast for 1 minute, scraping up any browned bits on the pan.
- Pour in chicken broth and the remaining 1/2 tsp salt. Bring to a gentle boil, then reduce to a steady simmer.
- Simmer 8–10 minutes, stirring every minute or two, until orzo is al dente and the liquid is mostly absorbed (it should look creamy, not dry).
- Stir in cream, lemon zest, lemon juice, spinach, parmesan, and the cooked chicken (plus any juices). Cook 1–2 minutes until spinach wilts and chicken is fully cooked.
- Turn off the heat and stir in butter if using. Taste and adjust salt, pepper, and lemon. Serve hot with extra parmesan and herbs.
Tips for the Best Results
- Use a deep skillet or wide pot: Orzo needs room to simmer without boiling over.
- Stir regularly: Orzo loves to cling to the pan. A quick stir every minute keeps it silky.
- Watch the liquid: If it’s getting thick before the orzo is tender, splash in extra broth or water 1/4 cup at a time.
- Don’t skip the lemon zest: Juice adds brightness, but zest gives that “wow, what is that?” aroma.
- Grate your own parmesan: Pre-shredded doesn’t melt as smoothly, and this dish is all about that creamy finish.
- Finish off-heat: Stirring in parmesan and butter after turning off the heat keeps it glossy instead of greasy.
Variations
- Make it vegetarian: Swap chicken for a can of drained cannellini beans and use vegetable broth.
- Spicy cozy version: Add 1/2 tsp crushed red pepper flakes with the garlic, or top with chili oil.
- Mushroom lover’s orzo: Sauté 8 oz sliced mushrooms after the chicken, then proceed with onions/garlic.
- Tomato-basil vibe: Add 1 cup halved cherry tomatoes with the broth and finish with lots of basil.
- Protein swap: Use cooked rotisserie chicken (stir it in at the end) or cooked sausage slices browned in the pan first.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Orzo thickens as it sits, so reheat gently on the stove or in the microwave with a splash of broth, water, or cream, stirring halfway through until creamy again.
FAQ
Can I make this orzo dinner recipe with chicken breast instead of thighs?
Yes. Chicken breast works great—just be careful not to overcook it during the browning step. Brown it quickly, pull it out, and let it finish cooking when you add it back at the end so it stays juicy.
How do I keep orzo from getting mushy?
Cook it at a steady simmer (not a hard boil) and start checking around the 8-minute mark. Stir often, and pull it off the heat when it’s just al dente—carryover heat will keep softening it while you stir in the cream and cheese.
Can I use milk instead of heavy cream?
You can, but it’ll be less rich and slightly less creamy. If using milk, stick to whole milk and add it at the end off the heat. A small spoonful of butter or a little extra parmesan helps bring back that cozy texture.
What can I substitute for spinach?
Kale (thinly sliced) works well—add it a bit earlier so it has time to soften. Arugula is also delicious for a peppery twist; stir it in at the very end so it just wilts.
Can I make this ahead for meal prep?
Yes, with one trick: slightly undercook the orzo by about 1 minute, then cool and store. When reheating, add a splash of broth and warm slowly so it loosens back up without turning overly soft.