One-Pan Lemon Orzo with Chicken and Spinach
Creamy, lemony orzo with seared chicken and spinach, cooked in one skillet from pantry staples in about 35 minutes.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless, skinless chicken breasts or thighs cut into bite-size pieces
- salt and black pepper to taste
- 1 shallot minced, or 1/2 small onion
- 2 cloves garlic minced
- 1 cup orzo
- 2 cups chicken broth
- 1/2 cup heavy cream or extra broth for a no-cream version
- 1 lemon zested
- 2-3 tablespoons fresh lemon juice
- 1 1/2 cups fresh baby spinach chopped, or frozen, thawed and squeezed dry
- 1/2 cup grated Parmesan
- fresh parsley or basil for garnish
- lemon wedges for serving
Instructions
- Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Season the chicken with salt and pepper and sear until golden on all sides, about 2 to 3 minutes. Transfer to a plate.
- Add the remaining oil and the shallot to the skillet. Cook 2 to 3 minutes until soft, then add the garlic for 30 to 60 seconds, until fragrant.
- Stir in the orzo and toast for 1 to 2 minutes, until nutty and lightly golden.
- Add the broth and cream, season with salt and pepper, and scrape up the browned bits. Bring to a simmer, reduce to medium-low, cover, and cook 10 to 12 minutes, stirring two or three times, until the orzo is tender and most of the liquid is absorbed.
- Stir in the lemon zest, lemon juice, spinach and Parmesan. Return the chicken and its juices. Simmer uncovered 2 to 3 minutes, stirring, until the spinach wilts and the chicken reaches 165°F.
- Remove from the heat and rest 2 to 3 minutes to thicken. Adjust lemon, salt and pepper, and serve topped with herbs and lemon wedges.
Notes
For a lighter version, replace the cream with the same amount of extra broth and add more Parmesan. Leftovers keep 3 to 4 days in the fridge; add a splash of broth when reheating.
Tried this recipe?Let us know how it was!