One Pot Creamy Lemon Chicken with Orzo & Spinach

One Pot Creamy Lemon Chicken with Orzo & Spinach

Why You Should Give This Recipe a Try

I am always working on recipes that are two things: simple and delicious. There’s no use in making a quick and easy dish that doesn’t taste good and I certainly don’t have the patience to make a super complicated meal, even if it is very tasty. Voilà the latest in my line of dishes that meet both of my criteria: One Pot Creamy Lemon Chicken with Orzo & Spinach.

This meal is a combination of all things quick, easy, and flavorful. Tender orzo pasta and shredded rotisserie chicken combine in a creamy lemon sauce topped with fresh baby spinach and shredded Parmesan. Everything cooks up in one large skillet in under 30 minutes – but you would never guess how quick and easy it was based on the great depth of flavor. This creamy orzo recipe is a super cozy meal – the perfect comfort food – that is sure to become a family favorite. And remember: a labor of love doesn’t have to mean more labor!

Some of the best features of this recipe:

One Pot: The orzo gets cooked in a large skillet after which the sauce comes together in the same pan before adding the shredded chicken and some chopped fresh spinach. I wash pots and pans by hand, so one-pot dishes are such a time saver during clean up.

Fast: This dish easily comes together in under 30 minutes. It is a truly easy recipe perfect for a busy weeknight!

Easy prep: One of my favorite things about this recipe is that there is very little chopping and cutting and using rotisserie chicken means no roasting time.

Flavorful: Minced garlic, heavy cream, and lemon juice and lemon zest combine to create a rich, flavorful, creamy sauce with a pop of brightness. 

Complete: This is a complete meal in one pot with a protein, carbohydrates, and veggies. No need to search for the perfect side dish, because everything is included in this one recipe.

As with all of my recipes, One Pot Creamy Lemon Chicken with Orzo & Spinach is super simple with no complex cooking techniques, no specialized equipment, and with common ingredients you can find in any grocery store.

Recipe Ingredients

2 cloves of fresh garlic

1 tbsp extra virgin olive oil

2 cups low sodium chicken broth

​1 cup orzo pasta

​1/2 cup heavy cream

2 large lemons (for zest and lemon juice)

1 1/2 cups shredded rotisserie chicken

3 cups chopped fresh baby spinach

1/2 cup shredded Parmesan cheese 

​Salt & black pepper

1/4 tsp crushed red pepper flakes (optional)

Helpful Tools

• Sharp knife
• Cutting board
• Liquid measuring cup
• Microplane zester
• Citrus squeezer or juicer
• Small bowl
• Small cup/mug
• Large skillet
• ​Spatula or wooden spoon
• Measuring spoons

Ingredient Notes

Rotisserie chicken is a great ingredient because it is tender and flavorful – and a lot less work than roasting a chicken on your own! This recipe uses only a portion the average rotisserie chicken provides but, fortunately, I have lots of other recipes for your leftovers. You can always try Best One Pot Cheesy Buffalo Chicken Tortellini, Easy Sheet Pan BBQ Nachos, Layered Chicken Enchilada Lasagna, or Cheesy Skillet Chicken Spaghetti.

The two cups of chicken broth are perfect for cooking the orzo, but definitely have a bit extra on hand to thin out the sauce if necessary or to rehydrate leftovers.

Fresh baby spinach is great because doesn’t have the tough stems of regular spinach that make it difficult to eat and to prepare. You easily chop it up and let it wilt on your nearly completed dish.

This recipe requires two lemons: 1 1/2 lemons should provide you 5 tbsp of juice for the sauce and you will use the zest of one of the lemons.

Step-by-Step Instructions

1. Peel and mince the garlic. Set aside.

2. Zest one of the lemons and set aside.

3. Squeeze 5 tbsp of juice from the lemons (about 1 1/2 lemons) into a cup and set aside. Reserve the other half lemon for serving.

​4. Shred 1 1/2 cups of rotisserie chicken, using the white breast meat. You can use two forks or your hands. Place in a small bowl and set aside.

5. Chop the baby spinach leaves into smaller pieces.

6. Heat 1 tbsp extra virgin olive oil in a large skillet.

7. Cook the minced garlic over medium-high heat about 1 minute. Do not let it burn.

8. Add 1 cup of uncooked orzo pasta to the skillet. 

9. Stir in two cups of chicken broth and bring to a vigorous simmer over medium-high heat. Cook until the orzo is tender and the liquid is almost completely evaporated, 8-9 minutes. Be sure to stir regularly so that the orzo doesn’t stick to the pan. For best results, move to the next step when there is still just a bit of visible liquid in the pan.

10. Pour in 1/2 cup of heavy cream, stirring constantly until combined.

11. Add the lemon zest and lemon juice, stirring to combine.

12. Lower to medium heat and let the mixture cook for 2-3 minutes.

13. Add in the shredded chicken and toss the entire mixture so that the orzo and the chicken are coated in the lemon and garlic cream sauce.

14. Lightly sprinkle with salt and black pepper.

15. Place the chopped baby spinach on top of the skillet and let wilt, about 4-5 minutes. You can stir it in to speed up the process once you see the spinach starting to wilt.

16. If you would like a little extra flavor and heat, you can sprinkle 1/4 tsp crushed red pepper flakes over the dish and stir to combine.

17. Add 1/2 cup shredded Parmesan cheese and stir to combine. Allow the cheese to melt, about 2-3 minutes.

18. Serve this creamy lemon orzo pasta with chicken as is or, as a final touch, squeeze a little more lemon juice on each individual serving.

Check out the printable recipe card for this One Pot Creamy Lemon Chicken with Orzo & Spinach, below, for step-by-step instructions.

Storage

Store leftovers in an airtight container in the fridge for 2-3 days. Rehydrate with a little broth before heating and top with a bit more lemon juice and shredded Parmesan cheese.

Tips & Tricks

Cooking orzo is a little bit of a balancing act: you want the chicken broth to be mostly evaporated, but you also want the orzo pasta to tender. If you boil the mixture too rapidly, the broth will disappear, but the orzo will be undercooked. A vigorous simmer – not a boil – is the best way to achieve this balance. If you do feel that the liquid is evaporating too quickly, lower the temperature and add a bit more broth.

If your grocery store doesn’t carry rotisserie chicken, well, sad, but also, you can use poached boneless, skinless chicken breasts. Add the chicken breasts to a large skillet and cover them with cold water. Bring the liquid to a simmer and cook 18-23 minutes until an instant-read thermometer inserted into the center of the chicken reads 165 degrees Fahrenheit. Let the chicken cool and then shred it with two forks. 

A microplane zester is a great tool to have on hand. It takes just the right amount of zest while leaving the bitter white layer behind. If you don’t own one, however, you can use a vegetable peeler or sharp knife to remove the outer layer. Cut the peel into very small pieces. Be careful to avoid that white layer behind!

If you don’t have a citrus squeezer or juicer, just cut the lemon in half and insert a tablespoon into the center. Squeeze the lemon against the spoon. Be sure to fish out any seeds before using. Want to get more lemon juice from your lemon? Try rolling it on the counter before squeezing or pop it into the microwave for about 15 seconds.

​Inspired to make another one pot meal? I have plenty to offer!

One Pot Coq au Vin

Quick One Pot Creamy Pasta Primavera with White Wine

Easy Sheet Pan BBQ Chicken Thighs with Sweet Potatoes