Description
A creamy, one-pan lemon garlic chicken orzo skillet packed with bright citrus flavor, tender chicken, and fresh spinach for an easy and satisfying meal.
Ingredients
- 1.5 lbs chicken thighs or breast, cut into bite-sized pieces
- 1.5 cups uncooked orzo pasta
- 3 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 large lemon (juice and zest)
- 2 cups fresh spinach, roughly chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt, to taste
- Cracked black pepper, to taste
Instructions
1. Season chicken with salt, pepper, and oregano.
2. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden, about 3–4 minutes per side. Remove and set aside.
3. Melt butter in the same skillet, then add orzo and garlic. Toast for 1–2 minutes until fragrant.
4. Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Bring to a boil, then reduce heat to low.
5. Return chicken to the skillet, cover, and simmer for 10–12 minutes until orzo is tender and liquid is mostly absorbed.
6. Stir in spinach, lemon zest, and Parmesan cheese until spinach wilts and mixture becomes creamy.
7. Adjust consistency with additional broth if needed and serve warm.
Notes
Use chicken thighs for extra juiciness and flavor.
Toasting the orzo enhances its nutty flavor and improves overall depth.
Add extra broth at the end if the dish becomes too thick.
Freshly grated Parmesan melts better and gives a smoother texture.
For extra brightness, add a squeeze of lemon just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg