Creamy One-Pan Lemon Chicken Orzo

Step 1

To make this recipe, start by preparing the chicken: pat the chicken breasts dry with a paper towel and slice them into cubes. Add them to a bowl alongside the paprika, cumin, kosher salt, and ground black pepper, and toss until the chicken is fully coated in the seasonings.

Step 2

Next, heat a skillet, on the stove, over medium heat, and add in the oil.

Step 3

Once the oil is hot, add in the chicken and cook for 4-5 minutes, until the edges start to cook.

Step 4

Then, remove the chicken from the pan and set it aside.

Step 5

Add another tablespoon of oil to the pan. Then, dice the onion, mash the garlic, and add them to the hot pan.

Step 6

Cook the onion and garlic for 2-3 minutes, being sure to scrape down the sides of the pan so that none of the onion or garlic burns.

Step 7

Then, add in the chicken broth and mustard, stirring well, followed by the orzo.

Step 8

Cook uncovered, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan.

Step 9

Once the orzo is cooked through, add in the spinach, the coconut milk or heavy cream (if using), lemon zest, lemon juice, and parmesan cheese to the pan.

Step 10

Stir the ingredients together for about a minute, until they're fully combined and the spinach is wilted.

Step 11

Then, taste and adjust the kosher salt and black pepper as needed.

Step 12

Finally, add the chicken back in the pan, stirring until it's fully incorporated into the orzo and everything cooks through. Depending on what brand of orzo you're using, it may need a few more minutes to cook through - that is okay!

Step 13

Once it's done, plate it and enjoy!