Lemon Chicken Orzo
A refreshing and hearty dish featuring tender chicken, zesty lemon, and comforting orzo pasta, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 pieces fresh lemons (juiced and zested)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 2 cups fresh baby spinach
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for about 6 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, sauté the minced garlic for about 1 minute until fragrant.
- Add the orzo and enough chicken broth to cover. Bring the mixture to a boil.
- Reduce the heat to low and simmer, stirring occasionally until the orzo is al dente (approximately 10 minutes).
- Return the chicken to the skillet, along with the lemon juice and zest; stir gently to combine.
- Add the spinach and cook until wilted, about 2 minutes.
- Serve topped with freshly grated Parmesan cheese and any remaining sauce.
Notes
Garnish with fresh herbs like parsley or basil for extra flavor. Serve with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.