Cooking Instructions:

Begin by seasoning the chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper. Boneless skinless chicken breast is recommended for this dish to ensure a tender result.

Heat a large skillet over medium heat and cook the chicken until it's fully cooked through, about 6-7 minutes per side.

Once cooked, remove the chicken from the skillet and let it rest for 10 minutes before slicing.

In the same skillet, add a tablespoon of unsalted butter and sauté the diced onions and minced garlic until softened and fragrant, about 3-4 minutes.

Add the orzo pasta to the skillet, stirring to combine with the onion and garlic.

Pour in the chicken broth and bring to a simmer.

Cover the skillet and let it cook for about 12 minutes, stirring occasionally to prevent sticking.

After the orzo has cooked and absorbed most of the broth, stir in the heavy cream and baby spinach.

Cook until the spinach has wilted and the mixture is creamy, about 2-3 minutes.

Finally, add the lemon zest and juice to taste, stirring well to combine.

Slice the rested chicken and serve it over the creamy orzo, garnished with additional lemon zest if desired.

For best results, remember to pound the chicken breasts to an even thickness to guarantee they cook uniformly.

While simmering the orzo, stir it frequently to prevent it from sticking to the bottom of the skillet.

Using freshly squeezed lemon juice will give the dish a vibrant flavor, so don't skip that step!

If you have leftovers, this dish can be reheated gently on the stove with a splash of chicken broth to loosen it up.

Enjoy your delicious Lemon Chicken Orzo!