Creamy Lemon Chicken Orzo

Інгредієнти

Ingredients

For the Chicken:

1.5 lb skinless boneless chicken thighs

2 tablespoons olive oil divided

1 teaspoon dried oregano

1 teaspoon paprika

½ teaspoon salt

½ teaspoon freshly ground black pepper

For the Lemon Orzo:

2 tablespoons unsalted butter

3 cloves garlic minced

1 medium shallot chopped

1 ½ teaspoons Italian seasoning

1 cup orzo uncooked

½ cup dry white wine

2 cups chicken stock

4 oz baby spinach

½ cup heavy cream

½ cup freshly grated Parmesan cheese freshly grated

3 tablespoons freshly squeezed lemon juice

salt and pepper to taste.

Напрямки

nstructions

Pat chicken dry with paper towels and сut into large pieces.

In a bowl, toss the chicken with 1 tablespoon olive oil, oregano, paprika, salt, and pepper until evenly coated.

Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Sear on both sides until golden and cooked through, about 3-5 minutes per side. Remove the chicken from the skillet.

Reduce the heat to medium. Add the butter, minced garlic, chopped shallots, and Italian seasoning to the same skillet. Sauté for about 2-3 minutes until fragrant and softened. Add uncooked orzo and cook until golden, about 2-3 minutes.

Add dry white wine and de-glaze the pan. Let it simmer for 1-2 minutes until reduced by half. Pour in chicken stock. Bring to a boil and reduce the heat to medium-low. Let it simmer for 5-10 minutes, stirring occasionally until the orzo is cooked through. Gently stir in spinach during the last 2-3 minutes and cook until it slightly wilts.

Stir in heavy cream, Parmesan cheese, and lemon juice. Season with salt and pepper, if desired.

Return the cooked chicken back to the skillet. Let it warm through on medium heat. Garnish with fresh herbs, freshly grated lemon zest, Parmesan cheese, and coarsely ground black pepper. Serve immediately while creamy and hot!

Нотатки

Notes

Use a heavy-bottomed skillet for even heat distribution. I used a 12-inch Staub cast iron skillet, which sears the chicken beautifully and prevents sticking.

Get a real sear on the chicken: I always pat the chicken dry first and avoid crowding the pan. Good browning gives the whole skillet more flavor.

Don't overcrowd the pan when cooking chicken. Giving each piece space ensures it sears properly and develops a golden-brown crust.

Don't overcook the chicken, or it will become dry and tough. Cook just until the internal temperature reaches 165°F for juicy, tender chicken.

Toast the orzo in the pan for 2 minutes before adding wine. It gives a nutty flavor and prevents mushiness.

Stir the orzo occasionally while cooking so it doesn't stick to the bottom of the pan.

Use fresh lemon juice, not bottled: Bottled lemon juice can taste flat or harsh in a creamy sauce.

Add the dairy off the aggressive heat: I like to lower the heat before adding the cream, Parmesan, and lemon so the sauce stays smooth rather than separating.

Adjust the consistency at the end: Orzo thickens fast. If it gets thicker than I want, I loosen it with a splash of warm stock right before serving.

Storage Tips

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat or in the microwave in short bursts. I would add a splash of chicken stock, water, or cream before reheating because orzo continues to absorb liquid as it sits, so the sauce will thicken in the fridge.

Freezing: You can freeze it, but I don't think this is the best freezer recipe. Creamy pasta dishes often lose some of their original texture after thawing, and orzo can soften quite a bit. If you do freeze it, cool completely and freeze for up to 1 month for best quality, then thaw overnight in the fridge before reheating gently.