DELICIOUS Creamy Lemon Chicken Orzo Is A Mediterranean Comfort Food Favorite?

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a generous glug of olive oil in a large skillet over medium-high heat.

Pat dry 4 boneless, skinless chicken breasts and season liberally with salt and freshly cracked black pepper on both sides.

Place the chicken in the hot oil and cook for about 5 minutes per side until golden brown, but not fully cooked through.

Remove the chicken to a plate and let it rest.

Reduce the heat to medium and add 2 tablespoons of unsalted butter to the pan.

Add 1 finely diced onion and cook for 3 to 4 minutes until translucent and sweet.

Stir in 4 minced garlic cloves and cook for about 30 seconds.

Sprinkle in 1 teaspoon of dried oregano and a pinch of red pepper flakes if desired.

Pour in 1 and 1/2 cups of orzo and stir to coat each grain in the oil and butter mixture for about 1 to 2 minutes.

Deglaze the pan with 3 cups of low sodium chicken broth, scraping up the brown bits with a wooden spoon.

Bring to a simmer and return the chicken breasts to the pan, covering partially to cook together for 10 to 12 minutes.

Stir in the zest and juice of 2 large lemons.

Add 1/2 cup of heavy cream and swirl it in slowly.

Fold in 2 cups of fresh baby spinach until wilted.

Grate in 1/4 cup of Parmesan cheese and stir gently to combine.

Taste and adjust seasoning with more salt or lemon if needed.

Slice the chicken breasts diagonally and plate with the creamy orzo.

Garnish with fresh chopped parsley and a lemon wedge.

Cooking Techniques

Equipment Needed

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Allergens