Lemon Chicken Orzo Pasta

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This One-Pot Lemon Chicken Orzo is the perfect dish for spring. It's an easy dinner that takes less than 30-minutes to make and is packed with tender chicken, creamy orzo, asparagus, spinach and peas plus a wonderful burst of lemon flavor. Leftovers will last for up to 4 days in the fridge.

Prep Time10

Cook Time20

Total Time30

Course: Nut Free

Servings:

Calories: 378kcal

Author: Every Last Bite

Ingredients

1 tbsp extra virgin olive oil
2 chicken breasts
½ tsp salt
½ tsp pepper
½ tsp garlic powder
¼ tsp paprika
½ tsp oregano
1 tbsp butter
1 finely diced onion
½ pound asparagus cut into 1-inch pieces
3 cloves garlic minced
1 cup orzo pasta
2 cups chicken stock
1 cup half and half or heavy cream
1 tsp dijon mustard
1 tsp lemon zest
1 tbsp lemon juice
1 large handful baby spinach
½ cup Frozen peas
⅓ cup grated parmesan + more for garnish

Instructions

Cut both chicken breasts in half lengthwise so you have 4 long pieces. In a small dish stir together the salt, pepper, garlic powder, paprika and oregano. Generously season the chicken pieces all over in the mixture.
Heat the olive oil in a large skillet on medium high heat. Add the chicken in and cook for approximately 4 to 5 minutes per side until the chicken is cooked through. Set the cooked chicken aside on a plate.
Add the diced onion to the pan and saute for 3-4 minutes until it begins to soften and then add in the garlic and asparagus and cook for another 2 minutes until the garlic is fragrant.
Add the orzo pasta, chicken stock, cream, dijon mustard, lemon zest and lemon juice to the pan and bring to a simmer. Leave to cook for approximately 10 minutes, stirring occasionally to ensure the pasta doesn’t stick to the bottom of the pan.
While the pasta is cooking, slice the chicken into thin pieces.
After 10 minutes the pasta should be almost al dente, add in the spinach, peas, chicken and parmesan and stir until well incorporated. Cook for 2 more minutes before serving.

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