One Skillet Lightened Up Creamy Lemon Chicken with Orzo
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
Olive oil
6 chicken breasts (boneless or bone in would work)
3 lemons, scrubbed, sliced, and seeds removed
Salt and freshly ground black pepper
3 cloves garlic, minced
1½ cups orzo (can use whole wheat)
4 cups chicken broth
6 loosely packed cups spinach
4 ounces cream cheese, cut into small cubes (I use low-fat or dairy free)
Instructions
Preheat the oven to 425 degrees F.
In a large, oven proof skillet, heat enough olive oil to thinly coat the bottom of the pan over medium to medium high heat. Season chicken breasts with salt and freshly ground pepper. Add chicken to the pan and sear evenly on both sides until golden brown. This will take about 4-5 minutes per side. Remove the chicken from the pan, place on a plate, cover with foil, and set aside. Add lemon slices to the pan and sear evenly on both sides, about 1 minute per side. Remove and set aside.
Add a little bit more olive oil to the pan, if needed, and then add garlic and orzo to pan. Cook until orzo is toasted, about 1-2 minutes. Add chicken broth, lemon slices and any accumulated juices, and spinach to pan, bringing to a boil. Add chicken and any juices to the pan. Place skillet in the oven and cook about 15-30 minutes until chicken is cooked through and internal temperature reaches 165 degrees F (cooking time can vary quite a bit based on thickness of breasts and whether you used bone in or boneless). Remove from oven.
Remove chicken from pan and set aside. Stir in cream cheese into the orzo and sauce, stirring until melted in and well combined. Place chicken back in pan and serve.