If you love creamy comfort food but still want something fresh and energizing, this High-Protein Lemon Chicken Orzo strikes the perfect balance. It’s rich without being heavy, bright without being sharp, and deeply satisfying in a way that feels both cozy and nourishing.
Juicy chicken cutlets are paired with tender whole-wheat orzo, baby spinach, and a lemony Parmesan cream sauce that comes together in one skillet. The flavors are layered and vibrant, making this a high-protein chicken dinner that feels restaurant-quality while still being totally doable at home.
Whether you’re cooking for family or meal prepping for the week, this dish delivers protein, comfort, and freshness — all in under an hour.
Servings: 4
Total Time: 45 minutes
Difficulty: Easy–Medium
Calories per Serving: 541 kcal
Macros (per serving):
Protein: 39g | Carbs: 32g | Fat: 29g
Look at the Recipe
- Creamy lemon-Parmesan orzo with tender chicken
- High-protein, balanced, and deeply satisfying
- One-skillet meal perfect for weeknights or meal prep
Ingredients Needed
- 2 boneless, skinless chicken breasts (8 oz each)
- 2 teaspoons salt-free Italian seasoning, divided
- ½ teaspoon salt, divided
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium shallot, finely chopped (about ⅓ cup)
- 6 cloves garlic, minced (about 2 tablespoons)
- 2 teaspoons fresh rosemary, chopped
- ¼ teaspoon crushed red pepper
- 1½ cups whole-wheat orzo (8 oz)
- 3 cups lower-sodium chicken broth
- ½ cup heavy cream
- 1 (5-ounce) package baby spinach
- ½ cup grated Parmesan cheese
- 2 teaspoons lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- Fresh basil leaves, torn (optional, for garnish)
How to Make Our Lemon Chicken Orzo
-
Prep the chicken.
Slice chicken breasts horizontally to create four cutlets. Pat dry and season both sides with 1½ teaspoons Italian seasoning and ¼ teaspoon salt. -
Sear the chicken.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken in a single layer and cook undisturbed for 4–5 minutes per side, until golden and internal temperature reaches about 160°F. Transfer to a plate. -
Build the flavor base.
Reduce heat to medium-low. Add remaining 2 tablespoons olive oil, shallot, garlic, rosemary, and crushed red pepper. Cook 1–2 minutes, stirring constantly, until fragrant. -
Toast the orzo.
Stir in the orzo and cook for 1 minute, stirring often, until lightly toasted. -
Simmer until creamy.
Add chicken broth, heavy cream, and remaining ¼ teaspoon salt, scraping up browned bits from the pan. Bring to a simmer, then cook gently for about 10 minutes, stirring occasionally, until the orzo is tender. -
Finish the orzo.
Remove from heat and stir in spinach until wilted. Add Parmesan, lemon zest, and lemon juice, stirring until creamy and evenly combined. -
Combine and warm.
Slice the chicken and arrange on top of the orzo. Cover the skillet and let sit for 3 minutes, until chicken is warmed through. -
Garnish and serve.
Finish with extra lemon zest and fresh basil if desired.
This dish works beautifully as a high-protein dinner that feels comforting, fresh, and satisfying all at once.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth to loosen the sauce.
- Serve with a crisp side salad or roasted vegetables for added balance.
- Great for meal prep — flavors deepen overnight.
Tips & FAQs
Can I use chicken thighs instead of breasts?
Yes. Thighs add richness but will increase fat slightly.
Is this recipe good for weight loss?
It can be when portioned correctly. It’s protein-forward and very filling.
Can I make it lighter?
Swap heavy cream for half-and-half or evaporated milk for a lighter sauce.
What can I use instead of orzo?
Pearl couscous or high-protein pasta are great alternatives.
Can I add more vegetables?
Absolutely. Zucchini, asparagus, or peas work well here.
