One-Pot Lemon Orzo Chicken Spinach (Printable)

Comforting meal with chicken, orzo, spinach, and lemon for a fresh springtime dinner.

# What You’ll Need:

→ Poultry

01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Pasta and Grains

02 - 1.5 cups orzo pasta, uncooked

→ Vegetables and Greens

03 - 3 cups fresh baby spinach
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon

→ Liquids

07 - 3.5 cups low-sodium chicken broth
08 - 2 tablespoons olive oil

→ Dairy (Optional)

09 - 0.25 cup grated Parmesan cheese

→ Spices and Seasonings

10 - 1 teaspoon dried oregano
11 - 0.5 teaspoon salt, plus more to taste
12 - 0.25 teaspoon black pepper
13 - Pinch of crushed red pepper flakes, optional

# How To Make It:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and just cooked through, about 5 to 6 minutes. Remove chicken to a plate and set aside.
02 - In the same pot, add onion and sauté for 2 to 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
03 - Add orzo and oregano, stirring to coat in the oil and aromatics for about 1 minute.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer, stirring occasionally, until orzo is tender and most of the liquid is absorbed, about 10 to 12 minutes.
05 - Return cooked chicken to the pot. Add spinach, lemon zest, and lemon juice. Stir until spinach is wilted and everything is well combined. If desired, stir in Parmesan cheese for a creamier finish.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve hot, garnished with extra lemon zest or Parmesan.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to actually enjoy dinner.
  • The lemon juice creates a natural brightness that tastes fresh and alive, especially if you're tired of heavy sauces.
  • Spinach wilts right in, so you're sneaking in greens without anyone noticing.
02 -
  • Don't wander off while the orzo cooks—stir it occasionally or it will stick to the bottom and taste burnt, which no amount of lemon can fix.
  • Taste before you serve, because lemon juice is the secret seasoning here, and it needs to be bold enough to make you notice it.
03 -
  • Cut your chicken into pieces that are all roughly the same size so they cook evenly and finish at the same time—no dry edges while you wait for thick pieces to catch up.
  • If your broth tastes weak or salty to you before you start, trust your instinct and adjust it, because the orzo will amplify whatever flavor you start with.
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