Lemon Orzo with Chicken Spinach (Print)

Tender chicken and fresh spinach combine with lemon and creamy orzo for a comforting spring dish.

# Components:

→ 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

# Directions:

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

# Chef Secrets:

01 -
  • It cooks in under 40 minutes but tastes like you've been fussing over it all afternoon.
  • The lemon keeps everything light while the cream makes it feel luxurious, hitting that sweet spot between indulgent and actually good for you.
  • You can use whichever chicken cut you have on hand and still end up with something tender and delicious.
02 -
  • The milk can curdle if you dump it in over high heat, so make sure you've dropped the temperature to medium or lower before adding it.
  • Don't stir the orzo constantly while it's cooking in the broth—let it sit for 30 seconds at a time so it can develop a bit of texture instead of turning mushy.
03 -
  • Marinate the chicken in lemon juice and minced garlic for even 10 minutes before cooking—it adds tenderness and flavor that makes a real difference.
  • If you can't find orzo, risoni or any small pasta shape works in a pinch, though the cooking time might vary by 30 seconds or so.
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