Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 lemon, zested and juiced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the orzo and cook for 1-2 minutes, allowing it to toast slightly.
- Pour in the chicken broth, lemon zest, and lemon juice. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Add the cherry tomatoes and spinach to the skillet, stirring until the spinach wilts.
- Return the cooked chicken to the skillet and stir to combine. Cook for an additional 2-3 minutes.
- Stir in the grated Parmesan cheese and adjust seasoning if needed.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add other vegetables like bell peppers or zucchini.
- For a vegetarian version, omit the chicken and use vegetable broth.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 2
- Protein: 30
- Cholesterol: 75
Keywords: one-skillet lemon orzo with chicken, easy chicken recipe, one-skillet meal, lemon orzo, chicken dinner