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One-Pan Lemon Chicken Orzo

This One-Pan Lemon Chicken Orzo is a flavor-packed delight! Tender chicken, savory orzo, and zesty lemon come together for a quick and easy meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breast cubed
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 shallots minced
  • 2 cloves garlic minced
  • 1 cup orzo pasta
  • 3 cups chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 cups baby spinach chopped
  • Shredded parmesan cheese for serving

Instructions

  • In a medium bowl, season the cubed chicken breast with dried basil, oregano, paprika, salt, and pepper. Mix well to ensure all the pieces are evenly coated.
  • In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the seasoned chicken pieces and sauté for about 5-7 minutes, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  • In the same skillet, add the minced shallots and garlic. Sauté for 2-3 minutes until fragrant and the shallots are translucent.
  • Stir in the orzo pasta, allowing it to toast slightly for about 1 minute. This will enhance its flavor.
  • Add the chicken broth to the skillet, scraping any browned bits from the bottom. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
  • Return the cooked chicken to the skillet, along with the lemon juice, lemon zest, and chopped spinach. Stir everything together until the spinach wilts and is evenly distributed.
  • Remove the skillet from heat. Serve the One-Pan Lemon Chicken Orzo warm, garnished with shredded parmesan cheese for an extra touch of flavor. Enjoy every delightful bite!

Equipment

  • Large Skillet
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of chicken broth to revive its creamy texture.
  • This dish is freezer-friendly; cool completely before freezing for up to 2 months.