One-Pan Lemon Garlic Chicken Orzo

Orzo, the rice-shaped pasta long loved on Greek tables, drinks up lemon, garlic, and broth in one skillet. Seared chicken, spinach, and cherry tomatoes round out a bright Mediterranean lunch with almost no cleanup.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 36g protein
• 42g carbs
• 12g fat

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Ingredients

• 1 lb boneless skinless chicken breasts
• 1.25 cups uncooked orzo pasta
• 2.5 cups chicken broth
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 4 minced garlic cloves
• 2 tbsp olive oil
• 3 cups baby spinach
• 1 cup halved cherry tomatoes
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper
• 3 tbsp chopped fresh parsley
• 1/4 cup grated Parmesan

Instructions

1. 1Cut the chicken breasts into 1-inch bite-size pieces and season all over with half the salt, pepper, and oregano. Heat olive oil in a deep 12-inch skillet over medium-high heat.
2. 2Add the chicken in a single layer and sear 3 to 4 minutes per side until golden brown and nearly cooked through. Transfer temporarily to a plate.
3. 3Reduce heat to medium, add the minced garlic to the same pan, and cook 30 seconds until fragrant but not browned. Stir in the dry orzo and toast 1 to 2 minutes.
4. 4Pour in the chicken broth, lemon juice, and lemon zest, scraping up browned bits. Bring to a simmer, then nestle the seared chicken pieces back into the pan.
5. 5Cover and cook 10 to 12 minutes, stirring once halfway, until the orzo is al dente and the chicken reaches 165°F.
6. 6Uncover, scatter the halved cherry tomatoes and baby spinach over the top, and stir gently until the spinach wilts and tomatoes soften, about 2 minutes.
7. 7Remove from heat, sprinkle Parmesan and chopped parsley across the surface, and let rest 2 minutes so the cheese melts slightly into the sauce.
8. 8Taste for final seasoning, then spoon into four shallow bowls and serve warm with an extra lemon wedge on the side if desired.