1-pan lemon chicken & orzo
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1-pan lemon chicken & orzo

A comforting, creamy dinner that comes together in just 1 pan for easy cleanup.
Cost per serving

$0.00

Prep time

15 mins

Cook time

1 hr 

Marketside Antibiotic-Free Boneless Skinless Chicken Thighs, 1.3 - 1.9 lb (Raw)(6 pack) Lawry's Kosher Seasoned Salt, 8 oz BottleMcCormick Non-GMO Kosher Pure Ground Black Pepper, 1.5 oz CanFresh Lime, EachFreshness Guaranteed Diced Fresh Yellow Onions, 8 ozGreat Value Minced Garlic in Water, 8 Ounce JarGreat Value Italian Seasoning, 0.95 ozGreat Value All Purpose Enriched Flour 2LB BagSwanson 100% Natural Chicken Stock, 32 oz CartonGreat Value Dijon Mustard, 12 ozGreat Value Orzo Pasta, 16 ozGreat Value Heavy Whipping Cream, 16 oz Carton, RefrigeratedMarketside Fresh Spinach, 10 oz, BagGreat Value Grated Parmesan Cheese, 8 oz ShakerGreat Value Lemon Juice, 15 fl ozFresh Lemon, Each

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Instructions

Step 1

Evenly season the chicken with salt and pepper. Set aside.

Step 2

In a Dutch oven or large, deep skillet, melt the butter over medium heat. Add the chicken in a single layer and cook until golden-brown and the internal temperature reaches 165°F, about 4 to 5 minutes per side. Set the chicken aside.

Step 3

Add the lemon slices to the pan in a single layer and sear them for about 2 minutes per side, or until browned and caramelized. Set aside.

Step 4

Add the onions to the Dutch oven and sauté until tender, about 3 to 5 minutes. Stir in the garlic and Italian seasoning and cook until fragrant, about 1 minute.

Step 5

Whisk in the flour and cook until lightly browned, about 1 minute. Then stir in the chicken stock and Dijon mustard, scraping any browned bit from the bottom of the pan.

Step 6

Stir in the orzo and season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the pasta is cooked through, about 8 minutes.

Step 7

Stir in the heavy cream, spinach, parmesan, lemon juice, lemon zest, and reserved lemon slices. Cook until the spinach has wilted and the cream has thickened slightly, about 2 minutes.

Step 8

Return the chicken to the skillet or Dutch oven and serve immediately.

Step 9

All recipes and related content provided on this site are for informational purposes only. It is the responsibility of the user to ensure that all ingredients are handled and cooked in accordance with safe food handling practices. Please follow all applicable food safety guidelines, including cooking meats, poultry, seafood, and eggs to recommended internal temperatures, and properly washing produce and hands before and after food preparation.

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All recipes and related content provided on this site are for informational purposes only. It is the responsibility of the user to ensure that all ingredients are handled and cooked in accordance with safe food handling practices. Please follow all applicable food safety guidelines, including cooking meats, poultry, seafood, and eggs to recommended internal temperatures, and properly washing produce and hands before and after food preparation.