Name: Lemon Chicken and Orzo with Spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb Boneless skinless chicken breasts, cut into 1-inch pieces; 1 tbsp Extra virgin olive oil; 1.5 cups Dry orzo pasta; 3 cups Low-sodium chicken broth; 3 cups Fresh baby spinach; 3 cloves Garlic, minced; 1 pc Small shallot, finely diced; 2 tbsp Fresh lemon juice; 1 tsp Lemon zest; 0.25 cup Grated Parmesan cheese; 1 tsp Dried oregano; 1 to taste Salt and black pepper

"This vibrant one-pot meal features tender golden chicken and silky orzo pasta simmered in a bright, zesty lemon-garlic broth. Fresh baby spinach is folded in at the end for a nutritious, restaurant-quality dinner that requires minimal cleanup."

Ingredients

Qty	Item
1 lb 450 g	Boneless skinless chicken breasts, cut into 1-inch pieces
1 tbsp 15 ml	Extra virgin olive oil
1.5 cups 250 g	Dry orzo pasta
3 cups 720 ml	Low-sodium chicken broth
3 cups 90 g	Fresh baby spinach
3 cloves 9 g	Garlic, minced
1 pc 30 g	Small shallot, finely diced
2 tbsp 30 ml	Fresh lemon juice
1 tsp 2 g	Lemon zest
0.25 cup 25 g	Grated Parmesan cheese
1 tsp 2 g	Dried oregano
1 to taste 0 n/a	Salt and black pepper

How to Make Lemon Chicken and Orzo with Spinach

Season the chicken pieces with salt, pepper, and dried oregano. In a large deep skillet or Dutch oven, heat the olive oil over medium-high heat.

Add the chicken to the skillet and cook until golden brown on all sides, about 5-7 minutes. Once cooked through, remove the chicken from the pan and set aside on a plate.

In the same skillet, add the diced shallot and cook for 2 minutes until softened. Stir in the minced garlic and dry orzo, toasting the pasta for about 1 minute until fragrant.

Pour in the chicken broth and bring to a gentle boil. Reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.

Stir the cooked chicken back into the pan along with the fresh baby spinach, lemon juice, and lemon zest. Toss gently until the spinach has wilted from the residual heat.

Remove from heat and stir in the grated Parmesan cheese. Serve immediately, garnished with extra black pepper or lemon wedges if desired.

·
Toast the orzo in the pan before adding liquid to unlock a deeper, nutty flavor.
·
If the orzo looks too dry before it is fully cooked, add an extra 1/4 cup of broth or water.
·
Use fresh lemon juice rather than bottled for the best aromatic brightness.
·
Don't overcook the spinach; fold it in at the very end so it stays vibrant green.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work perfectly and will be even juicier than breasts.

Is orzo a type of rice?

No, orzo is actually a small pasta shape that looks like rice but is made from wheat flour.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The orzo may absorb more liquid as it sits, so add a splash of water when reheating.

Can I use frozen spinach?

Yes, but make sure to thaw it and squeeze out all excess water before adding it to the skillet to avoid a watery dish.

Video Tutorials

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