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Lemon Chicken and Spinach Orzo

Lemon Chicken and Spinach Orzo
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Bright lemon, tender chicken, and silky orzo come together in this cozy one-pan meal, perfect for busy nights or gatherings with friends.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts (or thighs), cut in strips
  • 1 cup orzo
  • 3 cups low-sodium chicken broth (plus a splash if needed)
  • 3 cups baby spinach
  • 1 lemon (zest and 3–4 tablespoons juice)
  • 3 cloves garlic, minced
  • 1 small onion or 1 large shallot, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter (optional for richness)
  • 1/3 cup grated Parmesan (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Pinch red pepper flakes (optional)
  • Fresh parsley or dill, chopped (optional for garnish)
  • 1/4 cup dry white wine (optional) or more broth
  • 1 tablespoon capers (optional for a briny pop)

Instructions

  1. Season chicken with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high. Sear chicken 2–3 minutes per side until lightly browned. Remove to a plate.
  3. Lower heat to medium. Add onion and a pinch of salt. Cook 2–3 minutes until soft. Add garlic and red pepper flakes; cook 30 seconds.
  4. Stir in orzo. Toast 1 minute.
  5. Deglaze with wine (or a splash of broth). Scrape up browned bits.
  6. Add broth, lemon zest, and half the lemon juice. Bring to a gentle boil.
  7. Return chicken and any juices to the pan. Reduce heat to a low simmer. Cover and cook 8–10 minutes, stirring once, until orzo is al dente and chicken is cooked through.
  8. Stir in spinach until wilted, 1–2 minutes.
  9. Off heat, add butter and Parmesan (if using). Stir. Add more lemon juice and salt to taste.
  10. Rest 2 minutes. Garnish with herbs and serve.

Notes

For a creamier version, stir in 1/4 cup cream or half-and-half at the end. You can also use gluten-free orzo and modify according to dietary needs.

Nutrition

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

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