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Lemon Chicken Orzo

A zesty, creamy one-pan dish that combines savory chicken, orzo pasta, and vibrant lemon flavors, perfect for busy weeknights and dinner parties alike.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs Can be substituted with chicken breasts or turkey.
  • 1 cup orzo pasta Use whole wheat or regular.
  • 4 cups chicken broth Preferably rich bone broth for depth of flavor.
  • 1 tbsp fresh lemon zest Add at the end for brightness.
  • 1 tbsp fresh lemon juice Add at the end to preserve acidity.
  • 2 cups baby spinach Add at the end to wilt into the dish.
  • 1/2 cup parmesan cheese Grated, to mix in at the end.

Method
 

Preparation
  1. Sear the chicken thighs in a large skillet over medium-high heat until golden brown on both sides, about 5-7 minutes. Remove and set aside.
  2. In the same skillet, add the orzo and lightly toast it for 1-2 minutes.
Cooking
  1. Pour in the chicken broth and bring to a boil.
  2. Return the seared chicken to the skillet, reduce to a simmer, and cook until the orzo is al dente, about 10-12 minutes.
  3. Stir in the baby spinach, lemon zest, and lemon juice, allowing the spinach to wilt.
  4. Remove from heat and stir in the grated parmesan cheese.
Serving
  1. Serve immediately, garnished with additional lemon zest and parmesan if desired.

Notes

For a vegetarian version, substitute chicken with chickpeas or your favorite plant-based protein. Add seasonal vegetables like asparagus or zucchini for extra nutrition.