Description
A bright and comforting Lemon Chicken Orzo dish featuring tender seared chicken breasts, delicate orzo pasta simmered in flavorful chicken broth, fresh spinach, and a zesty lemon finish. This one-pot meal comes together in just 40 minutes, perfect for a weeknight dinner with a fresh herb garnish for added aroma and taste.
Ingredients
Scale
Chicken
- Two boneless, skinless chicken breasts (about 500 grams)
- Salt and pepper, to taste
- Two tablespoons olive oil (30 ml)
Orzo and Vegetables
- One cup orzo pasta (about 200 grams)
- Four cups chicken broth (about 950 ml)
- Three cloves garlic, minced
- Two cups fresh spinach (about 60 grams)
- A quarter cup fresh parsley, chopped (about 15 grams)
- A quarter cup lemon juice (60 ml)
Instructions
- Season and Cook Chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the pot and let it rest.
- Sauté Garlic and Prepare Orzo: Using the same pot, add minced garlic and sauté for about one minute until fragrant. Pour in the chicken broth and bring it to a boil. Add the orzo pasta and cook for 8-10 minutes, or according to package instructions, until tender.
- Add Lemon Juice and Spinach: Stir in the lemon juice and fresh spinach into the pot. Cook for 2-3 minutes until the spinach wilts down and is tender, infusing the dish with fresh flavor.
- Combine Chicken and Orzo: Slice the rested chicken breasts into strips or bite-sized pieces. Fold the chicken into the orzo mixture gently. Taste and adjust seasoning with additional salt, pepper, and optional red pepper flakes if desired.
- Garnish and Serve: Serve the lemon chicken orzo warm, garnished generously with chopped fresh parsley for a vibrant finish.
Notes
- For extra heat, add a pinch of red pepper flakes when seasoning at the end.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Ensure not to overcook the orzo; it should be tender but slightly al dente.
- Fresh lemon juice is preferred over bottled for the best bright citrus flavor.
- The recipe can be doubled easily for more servings.
