This lemon chicken and orzo skillet is a complete dinner for two, with browned chicken, tender pasta, spinach, and a bright lemon finish. It cooks in one pan in about 40 minutes, making it a practical choice when you want a satisfying meal without a pile of dishes.
Ingredients
- 2 boneless, skinless chicken breasts, about 10 oz (280 g) total
- ½ tsp (3 g) fine salt, divided
- ¼ tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 1 small shallot, finely chopped, about ¼ cup (40 g)
- 2 garlic cloves, minced, about 2 tsp (6 g)
- 1 cup (180 g) dry orzo
- 2 cups (475 ml) low-sodium chicken broth
- ½ tsp (1 g) dried oregano
- 1 lemon, finely zested and juiced, about 2 tbsp (30 ml) juice
- 2 cups (60 g) baby spinach, loosely packed
- ¼ cup (25 g) finely grated Parmesan cheese
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (15 ml) water, plus more as needed
- 1 tbsp (4 g) chopped fresh parsley, optional
Instructions
- Prepare the chicken. Pat the chicken dry with paper towels. If the breasts are noticeably uneven in thickness, place them between sheets of baking paper and gently pound the thicker ends until they are about ¾ in (2 cm) thick. Season both sides with ¼ tsp (1.5 g) of the salt and the pepper.
- Brown the chicken. Heat the olive oil in a large lidded skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, until golden on the outside. It does not need to be cooked through yet. Transfer it to a clean plate; leave any browned bits and oil in the pan.
- Start the orzo. Add the shallot to the skillet and cook for about 2 minutes, stirring, until softened. Stir in the garlic and oregano for 30 seconds. Add the orzo and stir for 1 minute so the grains are lightly coated in the oil.
- Simmer. Pour in the chicken broth and add the remaining ¼ tsp (1.5 g) salt and the lemon zest. Scrape the pan bottom to loosen browned bits, then bring the liquid to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 5 minutes, stirring once or twice to prevent sticking.
- Finish cooking the chicken. Nestle the chicken and any juices from its plate into the orzo. Cover the skillet and simmer gently for 8–12 minutes, stirring the orzo around the chicken once midway, until the pasta is tender and the thickest part of each breast reaches 165°F (74°C) on an instant-read thermometer. This is the USDA FSIS safe minimum internal temperature for poultry. If the orzo becomes dry before the chicken is done, add water 1 tbsp (15 ml) at a time.
- Add the finishing ingredients. Transfer the chicken to a clean cutting board and let it rest for 3 minutes. Stir the spinach into the hot orzo until wilted, about 1–2 minutes. Mix in the lemon juice, Parmesan, and butter. If the pasta looks too thick, loosen it with another tablespoon of warm water or broth. Taste and adjust the seasoning.
- Serve. Slice the chicken across the grain and arrange it over the orzo. Spoon any juices from the cutting board over the top, finish with parsley if using, and serve hot.
Tips
- Use a thermometer. Chicken browning time varies with thickness and skillet heat. Check the thickest part without touching the pan; color alone cannot confirm that poultry is safely cooked.
- Keep the simmer gentle. A hard boil can make the broth evaporate before the orzo is tender and may leave the chicken tough. Lower the heat and add a little water if the pan looks dry.
- Choose the right pan. A 10- to 12-inch (25- to 30-cm) skillet with a close-fitting lid gives the orzo room to cook evenly. If you only have a smaller pan, stir more often and check the liquid level.
- Make it gluten-free if needed. Use a certified gluten-free small pasta and check that the broth is gluten-free. Cooking time and liquid needs vary by pasta, so follow its package guidance and add broth gradually.
Serving Suggestions
The chicken and orzo make a filling meal on their own. For extra vegetables, serve with a crisp green salad, steamed green beans, or roasted broccoli. A little additional Parmesan and a lemon wedge at the table let each person adjust the savory and citrus flavors. If serving bread, choose a small crusty roll for soaking up the creamy pan juices.
Variations
For a milder, creamy finish, stir in 2 tbsp (30 ml) heavy cream along with the Parmesan; the sauce will be richer and less sharply lemony. For a Mediterranean variation, add ¼ cup (35 g) chopped drained sun-dried tomatoes with the broth and replace the parsley with fresh basil. You can also use boneless, skinless chicken thighs; they may need a few extra minutes, so cook until the thickest portion reaches 165°F (74°C). To make a meatless version, omit the chicken, use vegetable broth, and stir in a drained 15 oz (425 g) can of chickpeas with the spinach. Since there is no chicken to brown, begin with the shallot and add the chickpeas near the end to warm through.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3–4 days in the refrigerator. The orzo absorbs liquid as it sits, so add 1–2 tbsp (15–30 ml) water or broth per portion before reheating. Warm it covered in a skillet over medium-low heat or in the microwave, stirring once, until the leftovers reach 165°F (74°C). Avoid reheating the same portion repeatedly. For longer storage, freeze portions in airtight containers for up to 2 months; thaw overnight in the refrigerator and reheat to 165°F (74°C), adding liquid to restore a softer texture.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Use boneless, skinless thighs of similar total weight and brown them as directed. Thighs can take longer to cook, so use a thermometer and remove them only when they reach 165°F (74°C).
Can I use rice instead of orzo?
Rice needs a different amount of liquid and a longer, covered cooking time, so it is not a direct swap in this method. For best results, use a rice-specific one-pan recipe rather than substituting it measure for measure.
What if I do not have fresh lemon?
Use 1½ tbsp (22 ml) bottled lemon juice, but skip the zest. The result will still be tangy, though it will have less fresh citrus aroma. Add the juice gradually and taste before adding all of it.
Why is my orzo sticking to the skillet?
Orzo releases starch and can settle on the pan bottom. Stir during the first simmer and again after adding the chicken, keep the heat low enough for a gentle simmer, and add a splash of broth or water if needed.
Can I make this ahead?
This dish is best freshly cooked because orzo continues absorbing liquid, but you can chop the shallot, mince the garlic, and zest and juice the lemon earlier in the day. Store prepared ingredients covered in the refrigerator, and cook the chicken and pasta just before serving.
Can I double the recipe?
Yes, but use a wide, deep skillet or Dutch oven so the orzo has room to simmer. Brown the chicken in batches rather than crowding the pan, and check doneness with a thermometer; the cooking time may increase slightly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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