Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work well in this recipe and will stay juicy. cook the chicken until it reaches an internal temperature of 165°F (74°C).

Can I use a different type of pasta?

Orzo works particularly well because it cook directly in the creamy sauce. You can substitute another small pasta, but you may need to adjust the amount of broth and cooking time.

Why did my cream sauce split?

The cream can separate if it is exposed to a vigorous boil Keep the orzo at a gentle simmer and stir occasionally as it cooks.

Can I use half and half instead of heavy cream?

Yes, you can but the sauce may be slightly less rich and creamy.

Lemon Chicken Orzo Pasta - Alaskan Skillet

Description

This Lemon Chicken Orzo Pasta is a creamy, bright and comforting one-pan dinner packed with flavor. Tender chicken is lightly seasoned and cooked alongside orzo pasta, which soaks up a creamy, flavorful sauce and is finished with fresh lemon zest for a bright burst of flavor. Made with simple ingredients and minimal steps, this easy lemon chicken orzo comes together in one pan, making it a perfect weeknight dinner the whole family will love.

Ingredients

Scale

1 pound chicken breasts or thighs
3 tablespoons (40 grams) olive oil divided
1/4 teaspoon (2 grams) salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon (2 grams) paprika
1 small (75 grams) shallot finely chopped
3 teaspoons (20 grams) garlic minced
1 cup (180 grams) orzo pasta
1 cup (250 grams) heavy cream
1 teaspoon (7 grams) honey
1 teaspoon (6 grams) Dijon mustard
1 teaspoon Italian seasoning
2 cups (485 grams) chicken broth
1 cup (40 grams) fresh spinach
1 tablespoon (10 grams) lemon zest
1 tablespoon (17 grams) lemon juice about half a lemon
1/2 cup (45 grams) Parmesan cheese

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Instructions

Combine the salt, pepper, garlic powder and paprika in a small bowl. Lightly coat the chicken with oil, then season both sides evenly with the spice mixture.
Heat the remaining oil in a large skillet over medium heat and cook the chicken until golden brown and the internal temperature is 165°F at the thickest part. Transfer the chicken to a plate and let rest for 10 minutes before slicing.
While the chicken rests, add the onion to the skillet and sauté until softened. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the orzo and sauté for 1-2 minutes, stirring occasionally to prevent it from sticking.
Combine the milk, mustard and Italian seasoning before pouring it into the orzo along with the chicken broth. Stir to combine. Bring to a gentle simmer, avoiding a vigorous boil. Cook, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid has been absorbed.
Stir in the spinach and cook until wilted. Add the lemon zest and juice and stir to combine.
Top with Parmesan cheese and sliced chicken. Serve hot.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Sautéing
Cuisine: American