Pour in the chicken stock and heavy cream. Bring to a boil, then reduce the heat to simmer. Cover and cook until the orzo is tender, about 10 minutes. Remove from the heat and stir in the Parmesan cheese until melted. Taste and season with salt and pepper as needed. Nestle the chicken back into pan and warm through.
Add garlic to pan; saute 2 minutes. Stir in chicken stock, orzo, tomatoes, oregano and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Cover, reduce heat to medium-low, and cook until orzo is tender, about 15 minutes, stirring occasionally to keep pasta from sticking to pan.
Directions Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat.
Skillet Lemon Garlic Chicken and Orzo Pasta is a one-pan dinner recipe that is full of rich, lemony flavors. It’s very simple to make, quick enough for dinner on busy weeknights, and it’s beautiful presentation makes it perfect for entertaining, as well. This post contains affiliate links. See our Disclosure Statement for more information.