Lemon Garlic Chicken Orzo Spinach (Print)

Tender chicken and creamy orzo with zesty lemon, garlic, and fresh spinach—all in one pot.

# Components:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper

→ Aromatics & Base

04 - 2 tbsp olive oil
05 - 1 medium yellow onion, finely chopped
06 - 4 cloves garlic, minced
07 - Zest of 1 lemon
08 - Juice of 1 lemon (approximately 3 tbsp)

→ Orzo & Broth

09 - 1.5 cups orzo pasta
10 - 3 cups low-sodium chicken broth
11 - 0.5 cup dry white wine, optional; substitute with additional broth

→ Vegetables & Finish

12 - 4 cups fresh baby spinach
13 - 0.33 cup freshly grated Parmesan cheese
14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges for serving

# Directions:

01 - Season chicken pieces generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and sear until golden brown on all sides, approximately 5 to 6 minutes. Transfer chicken to a plate; it does not need to be fully cooked through.
03 - In the same pot, add chopped onion and cook until softened, about 3 minutes. Add minced garlic and lemon zest, cooking for 1 minute until fragrant.
04 - Stir in orzo pasta and toast for 1 to 2 minutes, stirring frequently to coat with oil.
05 - Pour in white wine if using, scraping up any browned bits from the bottom of the pot. Allow to simmer for 1 minute.
06 - Add chicken broth and lemon juice, stirring to combine. Bring to a gentle boil.
07 - Return seared chicken and any accumulated juices to the pot. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
08 - Stir in fresh spinach and cook uncovered for 2 to 3 minutes until wilted and orzo reaches al dente texture.
09 - Remove from heat. Stir in Parmesan cheese and fresh parsley. Adjust seasoning with additional salt, pepper, or lemon juice to taste.
10 - Transfer to serving bowls and serve warm with extra Parmesan cheese and lemon wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to actually enjoy your meal with people who matter.
  • The chicken comes out impossibly tender while the orzo absorbs all that lemony, garlicky goodness without becoming mushy.
  • It feels restaurant-quality but honestly comes together faster than ordering takeout and waiting for delivery.
02 -
  • Don't skip the searing step even though it feels like an extra task—that golden crust on the chicken carries serious flavor that can't be replicated any other way.
  • Watch your liquid level as it simmers; every stove is different, and if it's evaporating too fast, you might need to cover the pot more completely or reduce the heat slightly.
  • Taste constantly in the final minute and adjust the lemon and salt—this is where the dish either sings or falls flat, and it happens fast.
03 -
  • Always zest your lemon before cutting it in half to juice it—once it's wet, the zest won't come off as easily, and you'll waste citrus oils that matter.
  • If your broth tastes weak or salty, this is the moment to adjust it with water or extra seasoning, not after everything is cooked together and harder to fix.
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