Easy lemon chicken with creamy spinach orzo
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
436 kcal
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Course
Dinner
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Cuisine
Mediterranean, American
Easy lemon chicken with creamy spinach orzo
Description
This recipe begins by cooking orzo pasta al dente in salted boiling water. In parallel, chicken breasts are flattened and marinated in a mixture of olive oil, lemon juice, thinly sliced garlic, paprika, Italian seasoning, salt, and pepper. The marinated chicken is then pan-seared until golden and fully cooked.
After cooking the chicken, the same pan is used to wilt baby spinach with crushed garlic. Mascarpone cheese and reserved pasta cooking water are stirred in to create a creamy sauce. Grated Parmesan and lemon juice finish the orzo for added richness and freshness. The combination yields a textured dish where the citrus-marinated chicken pairs nicely with the soft, creamy orzo and tender spinach.
Serve the chicken sliced over or alongside the creamy spinach orzo. Fresh basil can garnish the dish, enhancing its herbaceous notes. This meal provides a balance of protein, vegetables, and comforting pasta.
Ingredients
- 4 chicken breast boneless and skinless
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 garlic thinly sliced, cloves
- ½ tsp paprika
- 2 tsp Italian seasoning or Italian herbs
- 1 tsp salt
- 1 tsp black pepper
For the creamy spinach orzo
- 300 g (10.5oz) orzo pasta
- 200 g (7oz) baby spinach washed and dried
- 2 tsp garlic crushed
- ½ cup mascarpone
- ½ cup pasta cooking water (reserved from the orzo)
- ½ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
- lemon to taste
- basil for serving, fresh
Instructions
- Bring a large pot of salted water to a boil and add the orzo pasta. Cook for 8-10 minutes or until the pasta is al dente.
- Reserve 1 cup of cooking water and drain the orzo. Set aside.
- Whisk together the olive oil, lemon juice, paprika, herbs, garlic, salt and pepper and set aside.
- Place the chicken on a chopping board and cover with parchment paper or plastic wrap. With a rolling pin or meat mallet, flatten the chicken out slightlyto approximately 1-2 cm (½in) thickness.
- Place the chicken in a bowl or zip top bag and pour over the marinade. Allow to marinade for a few minutes or up to 24 hours in the fridge.
- Heat a large pan over medium-high heat then add the chicken. Cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same pan you cooked the chicken in, add the baby spinach and garlic and allow to cook until the spinach has wilted.
- Add the mascarpone and a few tablespoons of the pasta cooking water. Stir until a smooth, creamy sauce develops.
- Stir in the grated Parmesan cheese and season with salt, pepper and a squeeze of lemon juice.
- Add the cooked orzo and add more of the pasta cooking water if necessary.
- Top with the cooked chicken and fresh basil then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 37g | 74% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 91mg | 30% |
| Sodium | 1039mg | 43% |
| Potassium | 891mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5048IU | 101% |
| Vitamin C | 21mg | 23% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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