One-Pot Garlic Butter Lemon Chicken Orzo
A simple and flavorful one-pot dish combining chicken, orzo, and spinach with zesty lemon notes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1.5 cups uncooked orzo pasta
- 3 cups chicken broth
- 1 large lemon, juice and zest
- 1 cup baby spinach leaves
- 0.5 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
Cooking
- In a large skillet or pot, heat the butter and olive oil over medium-high heat.
- Add the chicken, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through.
- Remove the chicken and set aside.
- In the same pot, add the garlic and cook for 30 seconds until fragrant.
- Add the orzo and toast for 1–2 minutes, stirring frequently.
- Pour in the chicken broth, lemon juice, and lemon zest. Stir well and bring to a simmer.
- Reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
- Stir in the spinach and Parmesan cheese until the spinach wilts and the sauce becomes creamy.
- Return the chicken to the pot and toss to coat.
- Adjust the seasoning to taste and garnish with fresh parsley and extra Parmesan before serving.
Notes
This dish pairs well with a green salad or roasted vegetables. For storage, keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.