Lemon Orzo with Chicken Spinach (Printable)

Mediterranean dish featuring zesty lemon, tender chicken, creamy orzo, and fresh spinach for a comforting dinner.

# What You Need:

→ 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

# Directions:

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.
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, approximately 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 Advice:

01 -
  • It comes together in under 45 minutes, yet tastes like you've been simmering something all afternoon.
  • The lemon cuts through the creaminess in a way that makes your mouth wake up, especially on nights when you thought you were too tired to cook.
  • Boneless chicken cooks so quickly here that you'll have dinner on the table before anyone really gets hungry.
02 -
  • Don't skip the toasting step with orzo—it's the difference between a one-note pasta and something with actual character.
  • The lemon juice goes in at the very end because heat can make it taste harsh, but the zest benefits from time in the pan to release its oils and mellow out.
03 -
  • If you marinate your chicken in lemon juice and minced garlic for even fifteen minutes before cooking, the flavor deepens in a way that feels almost like a secret.
  • Taste the dish before adding salt—the broth, cheese, and chicken all contribute saltiness, and you want to land on balance rather than overshooting.
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