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Lemon Chicken Orzo Pasta

A delightful one-pot dish combining tender chicken, comforting orzo, and fresh spinach in a vibrant lemon broth.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Opt for organic or free-range chicken for better flavor and texture.
  • 1 cup orzo pasta This tiny pasta shape is perfect for absorbing flavors.
  • 2 cups chicken broth Homemade broth packs more flavor; look for low-sodium if using store-bought.
  • 1 lemon, juiced and zested Fresh lemons are key; bottled juice doesn’t compare.
  • 2 tablespoons olive oil Use high-quality extra virgin olive oil for richness.
  • 3 cloves garlic, minced Fresh garlic will give the best taste.
  • 1 cup spinach, chopped Fresh or frozen works; it’ll wilt down beautifully.
  • Salt and pepper to taste Seasoning is essential!
  • Parmesan cheese for serving A sprinkle on top adds a nutty finish.

Method
 

Preparation
  1. In a large pan, heat 2 tablespoons of olive oil over medium heat until oil shimmers.
  2. Add 1 lb of diced chicken breast, seasoned with salt and pepper, and cook for about 5-7 minutes until browned on all sides.
  3. Add 3 cloves of minced garlic and cook for 1 minute until fragrant.
  4. Toss in 1 cup of orzo and pour in 2 cups of chicken broth. Increase the heat and bring to a gentle boil.
  5. Once boiling, reduce heat to low, cover the pan, and simmer for 10-12 minutes, stirring occasionally.
  6. Remove from heat and stir in the juice and zest of 1 lemon and 1 cup of chopped spinach until the spinach wilts.
  7. Serve with a sprinkle of fresh Parmesan cheese on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze it for up to 2 months, but the orzo may become mushy. Feel free to customize with different vegetables or proteins.