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One-Pot Lemon Chicken Orzo with Spinach

A close-up serving of creamy Lemon Chicken Orzo Spinach topped with bright yellow lemon zest.
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Cook tender chicken and orzo pasta together in one pot with bright lemon flavor and fresh spinach for a quick dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 3 cups chicken broth
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups fresh spinach, roughly chopped
  • 1/4 cup grated Parmesan cheese (optional)
  • Lemon zest from 1 lemon

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  2. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Add the chopped onion to the skillet and cook until soft, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the orzo pasta and toast it for 1 minute.
  5. Pour in the chicken broth, water, lemon juice, oregano, salt, and pepper. Bring the mixture to a boil.
  6. Reduce the heat to low, cover the skillet, and simmer for 10 minutes, stirring occasionally to prevent sticking.
  7. Return the cooked chicken to the skillet. Continue to simmer, uncovered, for another 5 to 7 minutes, or until the orzo is tender and most of the liquid is absorbed.
  8. Remove the skillet from the heat. Stir in the chopped spinach until it wilts completely.
  9. Stir in the lemon zest and Parmesan cheese, if using. Serve immediately.

Notes

  • If the dish seems too dry before the orzo is cooked, add a splash more broth or water.
  • For a richer flavor, use low-sodium broth.
  • You can substitute chicken thighs for breasts if you prefer.

Nutrition

Find it online: https://cookerycourier.com/lemon-chicken-orzo-spinach-recipe/