Lemon Orzo with Chicken Spinach (Printable)

A vibrant Mediterranean dish blending tender chicken, creamy orzo, fresh spinach, and zesty lemon flavors.

# Ingredient List:

→ 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, about 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 Tips:

01 -
  • It comes together in under 40 minutes, which means a weeknight dinner that feels like you actually tried.
  • The combination of creamy orzo, tender chicken, and bright lemon tastes indulgent but feels clean and nourishing.
  • It's the kind of one-pan meal that saves you from staring at a sink full of dishes later.
02 -
  • Don't let the broth fully evaporate before the orzo is done—you want the pasta slightly creamy, not dry and clumpy, so keep an eye on it during those final minutes of simmering.
  • If your spinach releases too much water and makes the dish watery, that's actually okay because the Parmesan and milk will thicken it back up, but if you're worried, squeeze out excess water before adding it to the pan.
03 -
  • Keep your lemon at room temperature before zesting and juicing—it yields more juice and the oils in the zest taste brighter than cold fruit.
  • If the dish seems too thick before serving, a splash of that reserved broth or even warm water thins it back out without watering down the flavor.
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