Print

Lemon Chicken Orzo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

This Lemon Chicken Orzo is a flavorful and comforting one-pan meal featuring tender, herb-seasoned chicken breast cooked with toasted orzo pasta, fresh lemon juice, and vibrant baby spinach. Finished with a sprinkle of parmesan cheese, this dish brings together bright citrus notes and savory herbs, making it a perfect weeknight dinner that’s both hearty and refreshing.

Ingredients

Chicken and Seasoning

  • 1 ½ pound boneless skinless chicken breast, cubed
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper

Cooking Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 3 cups chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 cups baby spinach, chopped

For Garnish

  • Shredded parmesan cheese
  • Lemon slices

Instructions

  1. Prep: Cube the 1 ½ pound boneless skinless chicken breast into 1 ½ to 2-inch pieces. In a bowl, evenly coat the chicken with 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon pepper.
  2. Cook Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes until mostly cooked through. Remove the chicken from the skillet and set aside.
  3. Toast Aromatics and Orzo: Add 1 tablespoon butter to the same skillet, then add the minced shallots and garlic. Sauté for about 2 minutes until fragrant. Stir in 1 cup of orzo pasta, continuously stirring and tossing to evenly toast the orzo until it becomes light golden brown.
  4. Cook Orzo: Pour in 3 cups chicken broth, 2 tablespoons lemon juice, and 2 teaspoons lemon zest. Reduce heat to medium and cook the orzo, stirring occasionally, until it is fully cooked and the liquid is mostly absorbed, preventing sticking.
  5. Add Chicken and Spinach: Once the orzo is tender, return the chicken to the skillet along with 2 cups of chopped baby spinach. Stir everything together and cook until the spinach wilts and the chicken is fully cooked through.
  6. Serve: Garnish the dish with shredded parmesan cheese and lemon slices. Serve immediately and enjoy your bright, savory Lemon Chicken Orzo.

Notes

  • You can substitute chicken breasts with boneless thigh meat for a juicier option.
  • If you prefer a creamier texture, stir in a splash of cream or a spoonful of ricotta at the end.
  • Make sure to keep stirring the orzo while cooking to prevent it from sticking to the skillet.
  • Use fresh lemon juice and zest for the best bright flavor impact.
  • This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://yumntasty.com/lemon-chicken-orzo-recipe/