Some dinners take real effort and planning. This is not one of those nights, and that’s exactly the point. Lemon Chicken Orzo with Spinach is a one-pot dinner that comes together in about 25 minutes, start to finish, with just one pan to clean at the end. It’s become one of my go-to weeknight meals, and it’s easy enough to pull off on a Tuesday but good enough to serve to company without a second thought.
The chicken gets a quick sear until golden, then the orzo toasts right in the same pan with garlic before everything simmers together in broth with lemon zest and juice. A handful of baby spinach and a good amount of Parmesan stirred in at the end turn it creamy and bright, no cream required. It’s comforting, but it doesn’t sit heavy, which makes it perfect for those in-between nights when it’s still warm out but you want something more substantial than a salad.
For seasoning the chicken, I reach for Newport Sea Salt’s Bella Napoli! Bread Dipping Blend. It’s become one of those jars I use for everything, chicken, pasta sauce, you name it, and it adds a savory, herby depth here that a plain salt and pepper just can’t match.
Want to make it meatless? Swap the chicken for a can of drained cannellini beans, stirred in at the end just to warm through.
This one has been fully taste-tested and approved by my guys, who have already put in a request for it to become a regular on the dinner rotation. I have a feeling it will be at your house too.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup orzo pasta
- 3 cup low-sodium veggie or chicken broth
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 large lemon, zested and juiced (about 2 tbsp juice)
- 4 cup baby spinach, packed
- 1/3 cup grated Parmesan, plus extra for serving
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparation
- 1. Season 1 lb boneless skinless chicken breasts, cut into 1-inch pieces with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Heat 2 tbsp olive oil over medium-high heat and brown the chicken until golden.
- 2. Add 3 garlic cloves, minced and 1 cup orzo pasta to the pan; toast for 1 minute, then pour in 3 cup low-sodium chicken broth along with the zest and juice from 1 large lemon, zested and juiced (about 2 tbsp juice).
- 3. Bring to a simmer, cover, and cook until the orzo is tender and the liquid is mostly absorbed.
- 4. Stir in 4 cup baby spinach, packed and 1/3 cup grated Parmesan, plus extra for serving until wilted and creamy. Adjust seasoning and serve with extra Parmesan.
- Notes
- Swap the chicken for a can of drained cannellini beans, stirred in at the end just to warm through, for a meatless version. Season the chicken with Newport Sea Salt's Bella Napoli! Bread Dipping Blend in place of the salt, pepper, and oregano for extra depth.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.