Ingredients
Scale
- For the Chicken:
- 2 boneless skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese
- 1 cup fresh spinach (optional)
- For Garnish:
- Fresh parsley, chopped
- Red pepper flakes (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sear for 3–4 minutes per side until golden. Remove and set aside.
- In the same skillet, add remaining olive oil and garlic. Sauté for 30 seconds. Add orzo and toast for 1 minute, stirring frequently.
- Pour in chicken broth, salt, and pepper. Stir and bring to a simmer.
- Return chicken to the skillet, nestling into the orzo. Cover and simmer for 10–12 minutes until orzo is tender and chicken is cooked through.
- Stir in lemon juice, butter, Parmesan, and spinach. Let spinach wilt for 1–2 minutes.
- Remove from heat, rest briefly, then garnish with parsley, lemon zest, and red pepper flakes before serving.
Notes
- Use chicken thighs for extra juiciness.
- Add a splash of cream for an even richer texture.
- Best served immediately while creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg