Lemon Spinach Chicken Orzo Skillet
A vibrant and easy one-pan dish that combines tender chicken, creamy orzo, and fresh spinach with a zesty lemon finish.
Equipment
- 1 Large Skillet with lid
- 1 Zester
- 1 Cutting board
- 1 Chef's Knife
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cubed
- 1 cup orzo pasta
- 3 cups fresh spinach
- 2 cloves garlic minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 lemon zested and juiced
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Add-Ins
- 1/2 cup sun-dried tomatoes
- 1/4 cup artichoke hearts
- 2 tbsp capers
Instructions
Preparation
- Cube the chicken breasts into bite-sized pieces and season with salt and pepper. Mince the garlic and zest the lemon.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add the garlic and cook until fragrant. Add the orzo and toast lightly, stirring frequently.
- Pour in the chicken broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer. Add the spinach and lemon zest and juice, stirring to combine. Return the chicken to the skillet.
- Cover and cook until the orzo is tender and the spinach is wilted, about 10 minutes. Stir occasionally to prevent sticking.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
Serving
- Spoon the orzo and chicken mixture onto plates, garnishing with extra lemon zest if desired.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Achieve the perfect lemon sheen by balancing the lemon juice and zest. Ingredient Substitutions: Use chicken thighs for juicier meat. How to Serve: Pair with a crisp salad. Storage & Freshness: Store in an airtight container and reheat with a splash of broth. Make-Ahead Tips: Prep ingredients in advance for quick assembly.