Lemon Orzo with Chicken Spinach (Printer Friendly)

Tender chicken and fresh spinach blend with lemon and creamy orzo for a vibrant spring dish.

# 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, 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.

# Pro Advice:

01 -
  • It comes together in under 45 minutes, which means weeknight dinners feel less like a chore and more like something you actually want to cook.
  • The lemon keeps everything bright and alive instead of heavy, even with the creamy element that makes it feel special.
  • One skillet means one cleanup, and that alone is worth making this again next Tuesday.
02 -
  • Don't let the orzo cook fully in the broth alone—it should still have a slight bite to it, because it'll continue absorbing liquid even after you've finished cooking.
  • Add the milk and cheese at the very end so the heat doesn't break them and turn everything grainy or separated.
  • The lemon is what makes this dish sing, so taste as you go and don't be shy about adding extra juice if it feels flat.
03 -
  • If you have a minute, zest the lemon before you juice it—once you've squeezed it, getting the zest off is frustrating and the juice makes your hands slippery.
  • Marinating the chicken in a little lemon juice and minced garlic while you prep everything else adds a subtle depth that tastes like you planned this dish a day in advance.
Go Back