Description
Lemon Chicken Orzo is a bright and comforting one-pan meal featuring juicy chicken, tender orzo pasta, fresh garlic, spinach, Parmesan cheese, and zesty lemon. This quick and easy Mediterranean-inspired dinner is full of fresh flavors and can be prepared in under an hour, making it perfect for busy weeknights.
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts, cubed
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
Pasta and Vegetables
- 3 cloves garlic, minced
- 1½ cups dry orzo pasta
- 3 cups chicken broth
- 1 lemon, zested and juiced
- 2 cups baby spinach
Finishing Touches
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken: Season the cubed chicken breasts evenly with salt, black pepper, and Italian seasoning to ensure flavor throughout.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 6–8 minutes until browned on all sides and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Toast the orzo: Stir the dry orzo pasta into the skillet and cook for about 2 minutes, allowing it to toast slightly for extra flavor.
- Add broth and simmer: Pour in the chicken broth and bring everything to a simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Incorporate butter, cheese, and lemon: Stir in the butter, grated Parmesan cheese, lemon zest, and lemon juice to create a creamy, tangy sauce coating the orzo.
- Add spinach: Mix in the baby spinach and cook just until wilted, preserving its bright color and fresh flavor.
- Combine chicken with orzo: Return the cooked chicken to the skillet and stir until it’s heated through and well combined with the pasta mixture.
- Garnish and serve: Sprinkle with freshly chopped parsley and additional Parmesan cheese if desired. Serve hot for a vibrant, satisfying meal.
Notes
- If the orzo absorbs too much liquid before it is fully cooked, add extra chicken broth or water as needed to prevent sticking and maintain creaminess.
- Fresh lemon juice enhances the brightness and freshness of the dish—avoid bottled lemon juice for best flavor.
- For a different green vegetable, kale can be substituted in place of the baby spinach.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of broth to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
