One-Pot Lemon Orzo Chicken (Print Version)

A vibrant dish combining tender chicken, creamy orzo, fresh spinach, and zesty lemon in one pot.

# What You Need:

→ Meats

01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Pasta & Grains

02 - 1.5 cups orzo pasta, uncooked

→ Vegetables & Greens

03 - 3 cups fresh baby spinach
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon

→ Liquids

07 - 3.5 cups low-sodium chicken broth
08 - 2 tablespoons olive oil

→ Dairy (Optional)

09 - 0.25 cup grated Parmesan cheese

→ Spices & Seasonings

10 - 1 teaspoon dried oregano
11 - 0.5 teaspoon salt, plus more to taste
12 - 0.25 teaspoon black pepper
13 - Pinch of crushed red pepper flakes, optional

# How-To Steps:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and just cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate and set aside.
02 - In the same pot, add onion and sauté for 2 to 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
03 - Add orzo and oregano, stirring to coat in the oil and aromatics for approximately 1 minute.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer, stirring occasionally, until orzo is tender and most of the liquid is absorbed, approximately 10 to 12 minutes.
05 - Return cooked chicken to the pot. Add spinach, lemon zest, and lemon juice. Stir until spinach is wilted and everything is well combined. If desired, stir in Parmesan cheese for a creamier finish.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve hot, garnished with extra lemon zest or Parmesan.

# Expert Hints:

01 -
  • Everything cooks in one pot, which means fewer dishes to face later and more time to actually enjoy your food.
  • The lemon juice brightens the whole dish in a way that makes you feel like you're eating something fresh and spring-like, even if it's cold outside.
  • Chicken stays impossibly tender while the orzo gets creamy from the broth without any cream involved.
02 -
  • Don't overcrowd the pan when searing the chicken, or it'll steam instead of golden; if your pieces are large, work in batches and give yourself permission to spend a few extra minutes on this step.
  • The lemon juice is not decoration, it's the soul of the dish; taste constantly and add more if it feels flat because the amount in your lemon might vary.
03 -
  • If your broth is very salty, use less salt initially and taste as you go, because orzo is a thirsty pasta and some of that saltiness will concentrate as the liquid reduces.
  • Room-temperature spinach wilts faster and more evenly than cold spinach straight from the fridge, so let it sit out for a few minutes before stirring it in if you have the time.
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