Lemon Orzo with Chicken (Printable)

Tender chicken and creamy orzo with zesty lemon and fresh spinach in a Mediterranean-inspired dish.

# What you'll 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

# Method:

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 5–7 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 2–3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
03 - Stir in the orzo and toast for 1 minute, stirring frequently to lightly brown the pasta.
04 - Pour in the chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer, stirring occasionally, for 8–10 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 2–3 minutes. Adjust seasoning with additional salt and pepper if needed.
07 - Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner doesn't have to be stressful or boring.
  • The chicken stays tender, the orzo absorbs all that lemony broth like a sponge, and everything tastes intentional rather than thrown together.
  • You get protein, greens, and comfort all in one bowl without the heaviness that usually comes with creamy pasta.
02 -
  • Don't skip the toasting step for the orzo—it genuinely changes the flavor profile from one-note to something with actual depth and character.
  • If you use pre-grated Parmesan, it might not melt as smoothly because of the anti-caking agents, so grate it fresh if you can or add it slowly and stir well.
  • The spinach wilts faster than you think, so don't wander away once it hits the pan—it takes maybe two minutes and then you're moving forward.
03 -
  • Marinate the chicken in a little lemon juice and minced garlic for 15 minutes before cooking if you have the time—it adds flavor depth and keeps the meat tender even if it sits in the pan a bit longer than ideal.
  • Taste the broth before adding it to know its saltiness, and adjust the salt you add accordingly so you don't end up with something that tastes like the sea.
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