Lemon Chicken Orzo
Bright, zesty, and one-pot easy, this Mediterranean-inspired dish pairs tender lemon-garlic chicken with tiny, rice-shaped orzo pasta that soaks up a light, silky stock. Wilted baby spinach and a shower of fresh herbs keep everything fresh and green, while a squeeze of lemon at the end makes the flavors pop. Perfect for busy weeknights—or meal-prep lunches that reheat like a dream.
Time
Prep time: 10 minutes
Sear + Simmer: 25 minutes
Total: 35 minutes
Serving :4
Ingredients
Chicken & Seasoning
500 g boneless, skinless chicken thighs, cut into 2-cm pieces
1 Tbsp extra-virgin olive oil
3 cloves garlic, minced
1 tsp dried oregano
½ tsp sea salt
¼ tsp black pepper
Zest of 1 lemon
Orzo & Broth
1 cup (190 g) dry orzo
3 cups low-sodium chicken stock (warm)
1 cup baby spinach, lightly packed
Juice of 1 lemon (about 2 Tbsp)
Finish & Garnish
2 Tbsp grated Parmesan (optional, skip for dairy-free)
2 Tbsp chopped flat-leaf parsley
Extra lemon wedges for serving
Instructions
1. Season chicken
Toss chicken with olive oil, garlic, oregano, salt, pepper, and lemon zest. Let sit while you gather remaining ingredients (5 min).
2. Sear
Heat a wide saute pan or Dutch oven (lid ready) over medium-high. Add chicken in a single layer; sear 2 min per side until golden (no need to cook through).
3. Toast orzo
Stir in dry orzo; cook 1 min, letting pasta pick up the fond at the bottom.
4. Simmer
Pour in warm stock, scraping up browned bits. Bring to a boil, then reduce heat, cover, and simmer 10–12 min, stirring once or twice, until orzo is tender and most liquid is absorbed.
5. Finish
Fold in spinach until just wilted. Remove from heat, stir in lemon juice and Parmesan. Adjust salt/pepper. If you like it looser, splash in another ¼ cup hot stock or water.
6. Serve
Sprinkle with parsley, add lemon wedges, and dive in while it’s piping hot.
Notes & Tips
One-pot magic: Keep the lid on while simmering so the orzo steams and stays creamy without extra cream.
Protein swap: Diced turkey breast, shrimp, or canned chickpeas work the same way—just adjust simmer time.
Veggie boost: Stir in halved cherry tomatoes or steamed asparagus tips during the last 2 minutes.
Non-spicy guarantee: No chili flakes here; if you ever want gentle warmth, add a tiny pinch of Aleppo pepper.
Make-ahead: Cools and reheats well. Add a splash of water before microwaving to revive the sauce.
Frequently Asked Questions
Can I use chicken breast?
Yes—cut in small cubes and reduce sear time to avoid drying out.
Is whole-wheat orzo OK?
Absolutely; add 2–3 extra minutes of simmering and a splash more stock if needed.
Dairy-free option?
Omit Parmesan; for extra creaminess, swirl in 1 Tbsp hummus off-heat.
Freezer friendly?
Freeze in shallow containers up to 2 months. Thaw overnight, then reheat gently.
Nutritional Information
Calories : 420
Protein : 32 g
Carbs : 46 g
Fat : 12 g (2.5 g sat)
Fiber : 3 g
Sodium : 530 mg
Enjoy your bright, comforting bowl of lemony goodness!