Description
A quick Mediterranean-inspired one-pan dish featuring golden chicken, zesty lemon, and fluffy orzo. Perfect for weeknight dinners with maximum flavor and minimum cleanup.
Ingredients
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt and freshly ground black pepper
2 tbsp olive oil
1 small onion, peeled and finely chopped
3 garlic cloves, minced
1 1/2 cups orzo pasta
4 cups low-sodium chicken broth
1 cup fresh spinach, torn
Zest and juice of 1 large lemon
2 tbsp fresh parsley, chopped
Instructions
Season chicken thighs/breasts with salt and pepper
Heat 1 tbsp olive oil in a large skillet over medium-high heat; sear chicken until golden browned (4-5 minutes per side)
Remove chicken from pan; set aside
In the same pan, add remaining 1 tbsp oil, onion, and garlic. Sauté until fragrant (2 minutes)
Add orzo; toast for 1 minute to enhance flavor
Pour in chicken broth, lemon zest, and juice. Bring to a boil
Reduce heat to medium-low; stir in seared chicken and spinach. Cover and simmer for 12-15 minutes, until orzo is tender and liquid absorbs
Sprinkle with chopped parsley before serving
Notes
Use chicken thighs for juicier results
Swap orzo with whole wheat orzo for extra fiber and protein
Add cherry tomatoes during simmering for a sweet-tangy twist
Storage: Refrigerate leftovers in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8 oz total (approx. 1 cup portion)
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg