Description
This Lemon Chicken Orzo recipe is a flavorful and comforting one-pan meal combining tender, herb-seasoned chicken breast with toasted orzo pasta, fresh spinach, and bright lemon zest and juice. Cooked entirely on the stovetop, this dish delivers a perfect balance of savory, citrusy, and fresh ingredients, ideal for a quick and satisfying dinner for six.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken breast, cubed
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
For Cooking
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 shallots, minced
- 2 cloves garlic, minced
Orzo and Broth
- 1 cup orzo pasta
- 3 cups chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
Vegetables and Garnish
- 2 cups baby spinach, chopped
- Shredded Parmesan cheese, for garnish
- Lemon slices, for garnish (optional)
Instructions
- Season Chicken: Cube the chicken breast into 1 ½ to 2-inch pieces. In a bowl, evenly coat the chicken with dried basil, oregano, paprika, salt, and pepper to infuse the meat with aromatic herbs and spices.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, turning occasionally, until the chicken is mostly cooked through and lightly browned.
- Remove Chicken: Transfer the chicken to a plate and set aside to prevent overcooking while preparing the orzo.
- Sauté Shallots and Garlic: In the same skillet, add butter, minced shallots, and minced garlic. Sauté for about 2 minutes until the shallots soften and the garlic becomes fragrant, which adds depth to the dish.
- Toast Orzo: Add the orzo pasta to the skillet, stirring continuously. Toast the orzo until it is evenly coated with butter and olive oil and turns lightly golden brown, enhancing its nutty flavor.
- Cook Orzo: Pour in the chicken broth, lemon juice, and lemon zest. Reduce heat to medium and stir occasionally to prevent sticking. Simmer until the orzo is tender and most of the liquid is absorbed, allowing the flavors to meld.
- Add Chicken and Spinach: Return the cooked chicken to the skillet and add the chopped baby spinach. Stir gently and cook until the spinach wilts and the chicken is fully cooked through, making the dish vibrant and nutritious.
- Garnish and Serve: Remove from heat and garnish with shredded Parmesan cheese and optional lemon slices. Serve immediately for the freshest taste and enjoy this bright, hearty meal.
Notes
- Cut chicken into uniform pieces for even cooking.
- Toast the orzo carefully; stirring continuously prevents burning.
- Adjust lemon juice and zest to taste for desired citrus brightness.
- Use fresh spinach for best texture and flavor; kale or arugula can be substituted.
- Parmesan garnish adds umami but can be omitted for a lighter dish.
- Leftovers can be refrigerated and gently reheated on stovetop adding a splash of broth.
