Lemon Orzo Chicken Spinach (Printable)

Tender chicken, creamy orzo, fresh spinach, and zesty lemon combined in one pot for easy dining.

# What You Need:

→ Proteins

01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Pasta and Grains

02 - 1.5 cups orzo pasta, uncooked

→ Vegetables and Greens

03 - 3 cups fresh baby spinach
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon

→ Liquids and Fats

07 - 3.5 cups low-sodium chicken broth
08 - 2 tablespoons olive oil

→ Dairy (Optional)

09 - 0.25 cup grated Parmesan cheese

→ Seasonings

10 - 1 teaspoon dried oregano
11 - 0.5 teaspoon salt, plus additional to taste
12 - 0.25 teaspoon black pepper
13 - Pinch of crushed red pepper flakes (optional)

# How to Make It:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate and set aside.
02 - In the same pot, add chopped onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add orzo and oregano, stirring to coat evenly in the oil and aromatics for approximately 1 minute.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer, stirring occasionally, until orzo is tender and most of the liquid is absorbed, about 10 to 12 minutes.
05 - Return cooked chicken to the pot. Add spinach, lemon zest, and lemon juice. Stir until spinach is wilted and everything is well combined. If desired, stir in Parmesan cheese for added richness.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve hot, garnished with extra lemon zest or Parmesan cheese.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time to actually enjoy your dinner.
  • The lemon keeps everything tasting fresh and alive, even though it's technically a complete meal.
  • Spinach wilts right at the end, so you get greens without them turning into sad mush.
  • It comes together faster than takeout, but tastes like you've been simmering it all afternoon.
02 -
  • Don't walk away from the pot during the simmering phase or you'll end up with either crunchy pasta or a pot of mush; stirring occasionally keeps everything even and creamy.
  • The lemon juice goes in at the very end because heat makes it taste bitter if it cooks too long, so timing this right changes the entire character of the dish.
03 -
  • Buy the biggest lemon you can find because you'll want both zest and juice, and nothing feels worse than squeezing a lemon dry and still needing more.
  • Taste the broth before you add it to the pot; if it tastes too salty, use half broth and half water instead of diluting the whole dish at the end.
Go back