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Homemade One-Pan Lemon Chicken Orzo photo

One-Pan Lemon Chicken Orzo

A bright, easy one-pan meal of tender lemon chicken tossed with toasted orzo and spinach.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Spatula or wooden spoon

Ingredients
  

  • 1 1/2 pound boneless skinless chicken breast cubed into 1½–2-inch pieces
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 shallots shallots minced
  • 2 cloves garlic minced
  • 1 cup orzo pasta
  • 3 cups chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 cups baby spinach chopped
  • shredded Parmesan cheese for garnish

Instructions
 

  • Cut the chicken into 1½–2-inch cubes and toss with the dried basil, oregano, paprika, salt, and pepper to coat evenly.
  • Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook 5–7 minutes until mostly cooked through and lightly browned, then transfer to a plate.
  • Reduce heat to medium and add the butter to the skillet. Sauté the minced shallots and garlic for about 2 minutes until fragrant and softened.
  • Add the orzo to the skillet and stir constantly, toasting it until lightly golden, about 2–3 minutes.
  • Pour in the chicken broth, lemon juice, and lemon zest. Reduce heat to medium, stir occasionally, and simmer until the orzo is tender and has absorbed most of the liquid, about 10–12 minutes.
  • Return the cooked chicken to the skillet and add the chopped spinach. Stir and cook until the chicken is fully cooked through and the spinach is wilted, about 2–3 minutes.
  • Remove from heat, sprinkle with shredded Parmesan cheese and additional lemon slices if desired, then serve.

Notes

  • Cut chicken to uniform pieces for even cooking.
  • Toast the orzo until lightly golden for better flavor.
  • Stir the orzo while cooking to prevent sticking.
  • Add more broth if the orzo absorbs too quickly.
  • Use freshly grated Parmesan for best texture.