Creamy Lemon-Garlic Chicken and Orzo Skillet

This Creamy Lemon-Garlic Chicken and Orzo Skillet is comfort food that moves at weeknight speed, and it's entirely gluten-free without sacrificing an ounce of cozy, creamy flavor. Juicy bites of chicken breast are seared until golden, then simmered together with gluten-free orzo in a bright, garlicky lemon cream sauce. Fresh spinach wilts right into the skillet at the end, adding color and nutrients without any extra dishes to wash. Using certified gluten-free orzo (made from rice or corn-based blends) means this one-pan dinner is completely safe for anyone following a strict gluten-free diet for celiac disease, non-celiac gluten sensitivity, or wheat allergy. Just be sure to double-check that your chicken broth and parmesan are labeled gluten-free, since broths can sometimes include gluten-based thickeners or flavorings and some shredded cheeses use anti-caking agents derived from wheat starch. The whole dish comes together in a single large skillet in about 30 minutes, making it an ideal option for busy weeknights when you still want something that tastes like it simmered all afternoon. Serve it on its own or alongside a simple green salad for a satisfying, nutritionally balanced gluten-free dinner the whole family will enjoy.

Ingredients

• 1.5 lbboneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tspsalt
• 0.5 tspblack pepper
• 2 tbspolive oil
• 4 clovesgarlic, minced
• 2.5 cupsgluten-free chicken broth, check label for gluten-free certification
• 1 cupGluten-free orzo, rice or corn-based gluten-free orzo
• 0.5 cupheavy cream
• 1 wholelemon, zested and juiced
• 3 cupsbaby spinach, roughly chopped
• 0.5 cupParmesan cheese, grated, gluten-free certified
• 0.25 tspred pepper flakes, optional
• 2 tbspfresh parsley, chopped, for garnish

Method

1. Pat the chicken pieces dry and season with salt and pepper.
2. Heat olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown on both sides and cooked through, about 6-7 minutes. Transfer chicken to a plate. 7:00
3. Reduce heat to medium and add the minced garlic to the skillet, stirring until fragrant, about 30 seconds. 0:30
4. Pour in the gluten-free chicken broth and stir to scrape up any browned bits from the bottom of the skillet. Bring to a boil.
5. Stir in the gluten-free orzo, reduce heat to a simmer, cover, and cook until the orzo is tender and most of the liquid is absorbed, stirring occasionally to prevent sticking. 10:00
6. Stir in the heavy cream, lemon zest, and lemon juice, and return the seared chicken to the skillet along with any accumulated juices.
7. Add the chopped spinach and stir gently until wilted, about 2 minutes. 2:00
8. Remove from heat and stir in the grated parmesan and red pepper flakes, if using, until the sauce is creamy and smooth.
9. Taste and adjust seasoning with additional salt and pepper if needed, then garnish with fresh parsley before serving.