Description
A bright and comforting one-pan dish made with tender chicken, orzo pasta, fresh lemon, and herbs simmered together in a flavorful broth for a quick and satisfying meal.
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- 1 lemon, juiced and zested
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1 cup fresh spinach
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 5–6 minutes until lightly browned and cooked through. Remove and set aside.
- In the same skillet, sauté the minced garlic for about 30 seconds until fragrant.
- Add the orzo and toast it lightly for about 1 minute while stirring.
- Pour in the chicken broth and bring to a gentle simmer.
- Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in the heavy cream, lemon juice, lemon zest, and parmesan cheese.
- Return the cooked chicken to the skillet and mix well.
- Add the spinach and cook for another 1–2 minutes until wilted.
- Garnish with fresh parsley and additional parmesan if desired, then serve warm.
Notes
- For extra lemon flavor, add additional lemon zest before serving.
- Sun-dried tomatoes can be added for more depth of flavor.
- If the mixture becomes too thick, add a splash of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean