Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups dry orzo pasta
- 4 cups chicken broth
- 1 lemon, zested and juiced
- 3 cups baby spinach
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tbsp chopped fresh parsley
Instructions
- Brown the chicken. Season the chicken with 1/2 teaspoon salt, the pepper, and oregano. Heat the olive oil in a large Dutch oven over medium-high heat; brown the chicken 5–6 minutes until golden. Transfer to a plate (it finishes cooking later).
- Soften the aromatics. In the same pot, cook the onion 3–4 minutes until soft. Stir in the garlic and cook 30 seconds until fragrant.
- Toast the orzo. Add the dry orzo and stir 1–2 minutes until lightly toasted and nutty-smelling — this keeps it from turning mushy.
- Simmer. Pour in the chicken broth, scraping up the browned bits. Return the chicken to the pot. Simmer 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Finish bright. Off the heat, stir in the lemon zest, lemon juice, spinach, Parmesan, and remaining 1/2 teaspoon salt. The residual heat wilts the spinach and melts the cheese into a light, creamy sauce.
- Serve. Ladle into bowls, shower with parsley and extra Parmesan, and add an extra squeeze of lemon if you like it bright.
💡 Orzo smarts
Toasting the orzo is the step most people skip — it adds nutty depth and keeps the pasta from going gummy. The orzo keeps absorbing liquid as it sits, so serve promptly; stir in a splash of broth when reheating leftovers. Lemon zest goes in with the juice for full citrus impact — the zest carries the aroma, the juice carries the tang. Swap the spinach for chopped kale (added earlier) or frozen peas in a pinch.
Common questions
Can I use chicken thighs?
Yes — thighs stay even juicier. Cut them into pieces and brown the same way; they may need 1–2 extra minutes of simmering.
Is orzo gluten-free?
Traditional orzo is wheat pasta. Gluten-free orzo exists and works here, though it can cook a minute or two faster — check early.
Can I make this dairy-free?
Skip the Parmesan and finish with a drizzle of good olive oil instead. It will be brothy rather than creamy, but still delicious.
How do I store leftovers?
Refrigerate up to 4 days. The orzo drinks up the broth overnight — revive with a splash of chicken broth and a fresh squeeze of lemon.
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