Instant Pot Creamy Lemon Chicken

This creamy lemon chicken with orzo has transformed my weeknight dinner routine completely. Using frozen chicken straight from the freezer means no more panicked thawing or ordering takeout when I forgot to plan ahead. The one pot approach keeps cleanup minimal while delivering restaurant quality flavors that have my family asking for seconds every single time.

I stumbled upon this technique during a particularly hectic week when I had completely forgotten to thaw chicken for dinner. What started as desperation turned into one of our most requested meals. My kids now specifically ask for the lemony chicken pasta and I love how the spinach sneaks extra nutrition into their bowls without any complaints.

Ingredients

• Unsalted butter: creates the rich base for sautéing and adds luxurious mouthfeel to the final dish
• Button or cremini mushrooms: provide earthy depth and meaty texture that complements the chicken beautifully
• Shallot: offers milder sweeter onion flavor that won't overpower the delicate lemon notes
• Fresh thyme leaves: bring herbaceous brightness that pairs perfectly with lemon and chicken
• Orzo pasta: cooks evenly under pressure and absorbs the flavorful cooking liquid for maximum taste
• Low sodium chicken broth: serves as the cooking liquid while controlling salt levels in the final dish
• Lemon zest and juice: provide bright citrusy flavor that cuts through the richness of cream and cheese
• Frozen boneless skinless chicken breasts: cook perfectly from frozen when sized at 6 ounces each
• Baby spinach: wilts quickly and adds color nutrients and mild flavor that kids actually enjoy
• Heavy cream: creates the signature creamy sauce that binds all flavors together
• Grated Parmesan cheese: adds nutty sharpness and helps thicken the final sauce naturally
• Kosher salt and freshly ground black pepper: enhance all other flavors and should be tasted for balance

Step by Step Instructions

Sauté the Aromatics:

Set your 6 quart Instant Pot to high sauté mode and add the butter allowing it to melt completely and begin to foam. Add the sliced mushrooms along with a generous pinch of salt and pepper. Cook while stirring occasionally for 5 to 6 minutes until the mushrooms turn golden brown and all their liquid has evaporated. This step builds the flavor foundation for the entire dish so don't rush it.

Add Shallots and Thyme:

Stir in the thinly sliced shallot and fresh thyme leaves. Continue cooking for about 2 minutes until the shallots become soft and translucent. The thyme will become fragrant and release its essential oils during this time.

Layer Pasta and Broth:

Add the orzo pasta chicken broth lemon zest and lemon juice to the pot. This is crucial do not stir the mixture at this point. The layering technique prevents the pasta from sticking to the bottom and causing a burn notice. Gently shake the pot if needed to distribute the orzo evenly across the surface.

Position the Chicken:

Place the frozen chicken breasts directly on top of the orzo layer making sure they are not submerged in the liquid. Season the chicken generously with salt and pepper. The chicken will cook perfectly from its position above the pasta while staying moist from the steam.

Pressure Cook:

Secure the Instant Pot lid making sure the valve is set to sealing position. Select pressure cook on high setting for exactly 10 minutes. The pressure will build automatically and cooking will begin once full pressure is reached.

Natural Release:

Allow the pressure to release naturally for 10 minutes after cooking completes. This gentle pressure release keeps the chicken tender and prevents the orzo from becoming mushy. After 10 minutes carefully turn the valve to venting to release any remaining pressure before opening the lid.

Finish and Serve:

Remove the chicken breasts and slice or shred them into bite sized pieces. Stir the baby spinach heavy cream and grated Parmesan cheese into the orzo mixture. Let the dish sit for 2 to 3 minutes allowing the spinach to wilt completely and the sauce to thicken naturally. Taste and adjust seasoning as needed before serving with the sliced chicken on top.

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The lemon zest is my secret weapon in this dish. I learned through trial and error that using just half a lemon's worth prevents the citrus from overwhelming the creamy sauce. My mother always told me that the best comfort foods balance bright and rich flavors and this dish does exactly that. The way the spinach wilts into the creamy orzo reminds me of the cozy pasta dishes she used to make when I was growing up.

Storage and Reheating

Store leftover portions in the refrigerator for up to 4 days in airtight containers. The orzo will continue to absorb liquid as it sits so add a splash of chicken broth when reheating. Microwave individual portions for 1 to 2 minutes or reheat larger portions on the stovetop over medium low heat while stirring frequently. The dish freezes well for up to 3 months though the texture of the cream sauce may change slightly upon thawing.

Smart Substitutions

Replace orzo with arborio rice for a risotto like texture though cooking time remains the same. Small pasta shapes like ditalini or elbow macaroni work well as alternatives. For dairy free versions substitute the heavy cream with full fat coconut milk and use nutritional yeast instead of Parmesan cheese. Fresh spinach can be replaced with frozen spinach that has been thawed and drained or even chopped kale for a heartier green vegetable.

Serving Suggestions

This dish pairs beautifully with a simple green salad dressed with lemon vinaigrette to echo the citrus flavors. Crusty bread for soaking up the creamy sauce turns this into a truly satisfying meal. For special occasions serve alongside roasted asparagus or steamed broccoli. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemon and herb flavors perfectly making this suitable for casual dinner parties.

Flavor Variations

Transform this base into different flavor profiles by adjusting the herbs and aromatics. Mediterranean version uses oregano sun dried tomatoes and feta cheese instead of Parmesan. Italian inspired variation includes basil pesto stirred in at the end and cherry tomatoes added with the spinach. For warming comfort add a pinch of red pepper flakes with the thyme and use smoked paprika to season the chicken before cooking.

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Frequently Asked Questions About Recipes

→ Can I use fresh chicken instead of frozen?

Yes, you can use fresh or thawed chicken breasts. Reduce the pressure cook time to 7-8 minutes to prevent overcooking.

→ What can I substitute for orzo pasta?

Arborio rice or small pasta shapes like elbows work well, though the texture will vary slightly. Rice may become a bit softer than orzo.

→ Why shouldn't I stir after adding the broth and orzo?

Stirring can cause ingredients to stick to the bottom of the pot, leading to a burn notice. The gentle shaking motion distributes ingredients without creating hot spots.

→ Can I make this dish less lemony?

Absolutely! Reduce the lemon zest to half or omit it entirely. You can also use less lemon juice to suit your taste preferences.

→ What cream alternatives work best?

Half and half, light cream, or oat milk are excellent substitutes for heavy cream while maintaining the dish's creamy texture.

→ How do I prevent the chicken from being dry?

Use slightly larger frozen chicken breasts (7-9 oz) or ensure you don't overcook fresh chicken. The natural pressure release also helps retain moisture.