Description
This Lemon Chicken Orzo recipe combines tender, seasoned chicken breast with perfectly toasted orzo pasta, vibrant lemon zest and juice, and nutritious baby spinach. Cooked in a skillet, this dish balances bright citrus flavors with savory herbs and creamy Parmesan cheese, making a comforting and flavorful one-pan meal perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken breast, cubed
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
Vegetables and Flavorings
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 cups baby spinach, chopped
Other Ingredients
- 1 cup orzo pasta
- 3 cups chicken broth
- Shredded Parmesan cheese, for garnish
- Lemon slices, for garnish (optional)
Instructions
- Season Chicken: Cube the chicken breast into 1 ½ to 2-inch pieces to ensure quick, even cooking.
- Coat Chicken: In a bowl, evenly coat the cubed chicken with dried basil, oregano, paprika, salt, and pepper for a flavorful base.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat and add the seasoned chicken. Cook for 5-7 minutes until mostly cooked through, allowing a savory crust to develop.
- Set Chicken Aside: Remove the chicken from the skillet and set aside to be added back later.
- Sauté Shallots and Garlic: Add butter, minced shallots, and minced garlic to the same skillet. Sauté for 2 minutes until shallots soften and garlic becomes fragrant, building the flavor foundation.
- Toast Orzo: Add the orzo pasta to the skillet and stir continuously, toasting until it’s evenly golden brown to enhance its nutty flavor.
- Cook Orzo: Pour in chicken broth, lemon juice, and lemon zest. Reduce heat to medium and stir occasionally to prevent sticking. Cook until orzo is tender and most liquid is absorbed, about 10-15 minutes.
- Add Chicken and Spinach: Stir the cooked chicken and chopped baby spinach into the skillet. Cook until spinach wilts and chicken is fully cooked, about 2-3 minutes.
- Garnish and Serve: Garnish with shredded Parmesan cheese and optional lemon slices. Serve immediately for the best taste and texture.
Notes
- For a creamier texture, you can stir in a splash of heavy cream or more butter at the end.
- Use low-sodium chicken broth to control the salt content.
- Fresh herbs like basil or parsley can be added as a fresh garnish for extra flavor.
- If orzo absorbs too much liquid before fully cooked, add a splash of water or broth as needed.
- This dish reheats well and can be stored in an airtight container in the fridge for up to 3 days.
