Description
This Lemon Chicken Orzo recipe is a delightful one-pan meal featuring tender, seasoned chicken breast cooked with orzo pasta in a bright, lemony broth. Enhanced with fresh baby spinach and garnished with Parmesan cheese and lemon slices, this dish offers a perfect balance of zesty citrus flavors and comforting textures, making it an easy yet elegant dinner option ready in just 45 minutes.
Ingredients
Scale
Chicken and Seasonings
- 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
Cooking Base
- 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
Veggies 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 pieces with dried basil, oregano, paprika, salt, and pepper to infuse the meat with herbs and spices.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes until the pieces are mostly cooked through and slightly browned on the outside. Remove the chicken from the skillet and set it aside.
- Sauté Shallots and Garlic: In the same skillet, add butter along with the minced shallots and garlic. Sauté for about 2 minutes until the shallots soften and the garlic becomes fragrant, releasing aromatic flavors.
- Toast Orzo: Add the orzo pasta to the skillet with the sautéed shallots and garlic. Stir continuously and toss the orzo until it is evenly toasted and lightly golden brown, enhancing its nutty flavor.
- Cook Orzo: Pour in the chicken broth, lemon juice, and lemon zest into the skillet with the toasted orzo. Reduce the heat to medium, stir occasionally to prevent sticking, and cook until the orzo is tender and most of the liquid is absorbed, creating a flavorful base.
- Add Chicken and Spinach: Return the cooked chicken to the skillet along with the chopped baby spinach. Stir everything together and continue cooking until the spinach has wilted and the chicken is thoroughly cooked through, about 2-3 minutes.
- Garnish and Serve: Remove from heat and garnish the dish with shredded Parmesan cheese and optional lemon slices for an extra citrus burst. Serve immediately to enjoy the fresh flavors and comforting warmth of this wholesome meal.
Notes
- For a creamier texture, stir in a splash of heavy cream or crème fraîche before serving.
- You can substitute chicken breast with boneless, skinless chicken thighs for a juicier result.
- Use vegetable broth instead of chicken broth to make this dish pescatarian-friendly.
- Adding a pinch of red pepper flakes when sautéing shallots and garlic can give the dish a spicy kick.
- Make sure to stir the orzo frequently while cooking to prevent it from sticking or burning on the skillet bottom.
