One-Pot Lemon Garlic Chicken and Orzo with Spinach

Lemon and garlic lend this one-pot supper a bright Mediterranean character familiar across Greek-inspired tables. Chicken and orzo simmer together in savory broth so the pasta drinks up the citrusy juices, with spinach folded in at the finish.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 560 cal
• 42g protein
• 48g carbs
• 22g fat
• 4g fiber

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Ingredients

• 1.25 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp dried oregano
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large shallot, finely chopped
• 5 garlic cloves, minced
• 1.5 cups orzo pasta
• 3 cups chicken broth
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 4 oz baby spinach
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• optional pinch red pepper flakes

Instructions

1. 1Season the chicken pieces with salt, pepper, and the dried oregano. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
2. 2Add chicken in a single layer and cook 3–4 minutes, stirring once or twice, until lightly browned on most sides (it does not need to be fully cooked). Transfer to a clean plate.
3. 3Reduce heat to medium. Add remaining olive oil and the butter. When butter melts, add the chopped shallot and cook 2–3 minutes until soft and translucent.
4. 4Stir in the minced garlic and optional red pepper flakes; cook 30 seconds until fragrant. Add the dry orzo and toast, stirring constantly, for 1–2 minutes until a few pieces turn light golden.
5. 5Pour in the chicken broth, remaining salt and pepper, lemon zest, and lemon juice. Scrape any browned bits from the bottom. Bring to a boil.
6. 6Return the chicken and any juices to the pot. Reduce heat to a gentle simmer, cover, and cook 10–12 minutes, stirring once halfway, until orzo is al dente and most liquid is absorbed.
7. 7Uncover and fold in the baby spinach until wilted, about 1 minute. Stir in the Parmesan and remaining lemon juice until the mixture is creamy and cohesive.
8. 8Taste and adjust seasoning with more salt, pepper, or lemon. Remove from heat, rest 2 minutes so the orzo finishes absorbing liquid, then scatter parsley over the top.
9. 9Serve hot in bowls with extra Parmesan and lemon wedges on the side. The texture should be creamy and risotto-like, not dry.