Lemon Chicken Orzo
A comforting one-pan dish combining tender chicken, creamy orzo, and refreshing citrus notes, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup orzo pasta
- 2 pieces fresh lemons (juiced and zested)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 2 cups fresh baby spinach Can be substituted with kale
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- to taste Salt and pepper
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for about 6 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, sauté minced garlic for 1 minute until fragrant.
Cooking
- Add orzo and enough chicken broth to cover; bring to a boil.
- Reduce the heat to low and simmer, stirring occasionally until the orzo is al dente (about 10 minutes).
- Return the chicken to the skillet along with lemon juice and zest; stir gently.
- Add the spinach and cook until wilted (about 2 minutes).
- Serve topped with freshly grated Parmesan cheese and any remaining sauce.
Notes
Plate with an extra sprinkle of Parmesan and a wedge of lemon on the side. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Add broth when reheating to restore creaminess.