Lemon Orzo with Chicken Spinach (Printable Version)

Tender chicken, orzo, lemon zest, and spinach cooked to comforting dinner perfection.

# Ingredient List:

→ Proteins

01 - 1.1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Grains & Pasta

02 - 1.25 cups orzo pasta

→ Vegetables & Greens

03 - 3 cups fresh baby spinach, washed
04 - 1 medium yellow onion, finely diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups low-sodium chicken broth
07 - 0.5 cup whole milk or half-and-half

→ Citrus

08 - Zest and juice of 1 large lemon

→ Cheeses

09 - 0.5 cup grated Parmesan cheese

→ Fats & Oils

10 - 2 tablespoons olive oil

→ Seasonings

11 - 0.5 teaspoon salt, plus more to taste
12 - 0.25 teaspoon black pepper
13 - 0.25 teaspoon chili flakes, optional
14 - 1 tablespoon fresh parsley, chopped for garnish

# How to Make:

01 - Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5 to 7 minutes until golden and cooked through. Transfer to a plate and cover loosely with foil.
02 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté onion for 2 to 3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in the orzo and toast for 1 minute, stirring frequently to coat with oil.
04 - Pour in the chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes, until orzo is just tender and most of the liquid is absorbed.
05 - Return cooked chicken to the skillet. Stir in spinach and cook until wilted, about 2 minutes.
06 - Add lemon zest, lemon juice, milk, and Parmesan cheese. Stir well until creamy and heated through, about 2 to 3 minutes. Adjust seasoning with additional salt and pepper if needed.
07 - Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • It tastes like spring in a bowl, with that perfect balance of creamy, zesty, and fresh that makes you want seconds.
  • The whole thing cooks in one skillet, which means fewer dishes and more time enjoying your meal.
  • It's flexible enough to adapt to whatever you have on hand, yet structured enough to feel foolproof.
02 -
  • Don't skip the toasting step for the orzo—it genuinely changes the flavor profile and makes the whole dish taste more intentional.
  • The chicken will keep cooking slightly after you take it off the heat, so pull it a moment before you think it's fully done to avoid it becoming dry.
  • If your broth is salty, reduce the added salt at first and taste before adjusting, because the Parmesan will add saltiness too.
03 -
  • If you find your finished dish is too thick, thin it with a splash of broth or pasta water—it's much easier to add liquid than to remove it.
  • The difference between this tasting home-cooked and restaurant-quality often comes down to using fresh lemon juice instead of bottled, and tasting and adjusting your seasoning right before serving.
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