Description

This Lemon Cream Sauce Smothered Chicken and Orzo recipe features tender thin-cut chicken breasts coated in a flavorful flour and herb mixture, seared to golden perfection, then simmered with garlic, chili flakes, and a luscious lemon cream sauce. Combined with nutritious kale or spinach and tender orzo pasta, the dish is finished in the oven to melt parmesan cheese and infuse fresh basil for a comforting, vibrant meal perfect for weeknight dinners or entertaining.

Ingredients

Scale

Chicken and Coating

1 1/2 pounds thin-cut chicken breasts
Salt and black pepper, to taste
1/4 cup all-purpose flour
1/2 teaspoon paprika
2 teaspoons dried thyme, divided

Sauce and Other Ingredients

3 tablespoons salted butter, divided
4 cloves garlic, chopped
Chili flakes, to taste
2 cups broth (chicken or vegetable)
1 cup dry white wine
1/2 to 1 cup whole milk
1/3 cup lemon juice
2 cups chopped kale or spinach
1 cup orzo pasta
1/2 cup grated Parmesan cheese
1/2 cup fresh basil, chopped

Instructions

Preheat and Prepare Chicken: Preheat your oven to 425°F. Season the thin-cut chicken breasts with salt and black pepper. In a shallow bowl, combine the flour, paprika, and 1 teaspoon of dried thyme. Dredge the chicken in this flour mixture until well coated, using most of the flour.
Sear the Chicken: Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Place the coated chicken breasts in the skillet and sear each side until golden brown, about 3-5 minutes per side.
Build the Flavor Base: Add the remaining 2 tablespoons of butter to the skillet, allowing it to brown around the chicken. Stir in the chopped garlic, 1 teaspoon dried thyme, chili flakes to your liking, and a pinch of salt and pepper to enhance the aroma and flavor.
Deglaze and Simmer: Pour in the dry white wine and broth, stirring to combine and deglaze the pan. Add the chopped kale or spinach and let everything simmer gently for 5 minutes until the greens soften.
Add Milk and Orzo: Stir in 1/2 to 1 cup of whole milk and the orzo pasta. Continue cooking for another 5 minutes, allowing the orzo to start absorbing the flavors and soften.
Finish Sauce and Bake: Mix in the lemon juice, then sprinkle grated Parmesan cheese and chopped fresh basil over the top. Transfer the skillet to the preheated oven and bake for 10 minutes until the cheese melts and the sauce thickens beautifully.
Serve: Remove from oven, garnish with additional fresh basil if desired, and serve the chicken and creamy orzo accompanied by crusty bread to soak up the delicious sauce. Enjoy a warm, comforting meal packed with bright lemony notes!

Notes

You can substitute kale with spinach or other hearty greens according to preference.
Using whole milk adds creaminess, but you can adjust the amount depending on your desired sauce consistency.
For a non-alcoholic version, replace white wine with additional broth and a splash of white grape juice or apple cider vinegar.
Ensure thin-cut chicken breasts for even cooking and quicker searing times.
Adjust chili flakes to control the heat level or omit for a milder dish.
Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to maintain sauce texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop and Baking
Cuisine: American

Keywords: lemon cream sauce, smothered chicken, orzo pasta, kale, spinach, creamy chicken recipe, baked chicken, one skillet meal