Description

Bright, zesty, and comforting, this Lemon Chicken Orzo Pasta brings together tender seared chicken, silky orzo, and fresh veggies in a single skillet. The lemon juice and zest keep everything light and vibrant, while Parmesan adds just enough richness to make it feel cozy and satisfying without being heavy.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 cup orzo pasta, uncooked
4 cups chicken broth (low-sodium preferred)
1 lemon, zested and juiced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup chopped fresh spinach (loosely packed)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving (optional)

Instructions

Season the chicken breasts generously on both sides with salt and pepper.
Heat the olive oil in a large deep skillet over medium heat. Add the chicken and cook for 6–7 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a plate, tent loosely with foil, and let rest.
In the same skillet (do not wipe it out), reduce the heat to medium-low and add the minced garlic. Sauté for about 1 minute, just until fragrant, scraping up any browned bits from the bottom of the pan.
Pour in the chicken broth and increase heat to medium-high. Bring to a gentle boil, then stir in the orzo pasta.
Cook the orzo according to package directions, about 8–10 minutes, stirring often so it doesn’t stick, until al dente and most of the liquid is absorbed. If it looks too dry before the orzo is done, splash in a bit more broth or water.
Stir in the lemon zest, lemon juice, cherry tomatoes, and chopped spinach. Cook for 2–3 minutes, stirring, until the spinach is wilted and the tomatoes are just softened.
Turn off the heat and stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Slice the rested chicken breasts into strips. Spoon the lemon orzo onto plates or bowls, top with sliced chicken, and finish with fresh parsley and extra Parmesan, if desired.

Notes

Use low-sodium chicken broth so you can better control the salt level at the end.
If your skillet doesn’t have a lid, you can loosely cover the pan with foil while the orzo cooks to help it cook more evenly.
The orzo will continue to thicken as it sits; add a splash of warm broth or water to loosen it just before serving, if needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop, One-Pan
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 420 kcal
Sugar: 4 g (approx.)
Sodium: 520 mg (approx., using low-sodium broth)
Fat: 13 g (approx.)
Saturated Fat: 3.5 g (approx.)
Unsaturated Fat: 9 g (approx.)
Trans Fat: 0 g
Carbohydrates: 45 g (approx.)
Fiber: 3 g (approx.)
Protein: 30 g (approx.)
Cholesterol: 80 mg (approx.)

Keywords: lemon chicken orzo, one-pan pasta, skillet dinner, easy weeknight meal, lemon garlic chicken, orzo with spinach and tomatoes