This Lemon Chicken and Orzo dish is fresh and zesty, perfect for a light meal! Tender chicken pieces simmer with vibrant lemon, herbs, and plump orzo pasta for a delightful bite.
As I cook this, the kitchen fills with such a lovely lemon smell, it’s hard not to sneak a taste! I love serving it with a sprinkle of parsley for that extra pop of color!
Key Ingredients & Substitutions
Chicken: You can use boneless, skinless breasts or thighs. I often prefer thighs because they stay juicy and flavorful. You can also swap for tofu or chickpeas for a vegetarian option.
Orzo Pasta: Orzo is a tiny pasta that cooks quickly. If you don’t have orzo, risotto rice or any small pasta like ditalini can work in a pinch. Just keep an eye on the cooking time!
Olive Oil: Extra virgin olive oil gives a lovely flavor, but you can replace it with any neutral oil like avocado or canola oil if that’s what you have on hand.
Chicken Broth: Low-sodium chicken broth enhances taste without too much salt. You can use vegetable broth for a vegetarian version or even water in a bind.
Lemon: Fresh lemons are best for juice and zest, but bottled lemon juice works too. It’s a little less vibrant, but it’ll save you time. A splash of vinegar can also do the job!
How Do I Make Sure My Chicken Stays Juicy?
The chicken is a key element in this dish, and keeping it juicy can be simple! First, make sure not to overcrowd the skillet to allow for even cooking. Here’s how:
- Season the chicken well with salt, pepper, and lemon zest for added flavor.
- Cook on medium-high heat for just 3-4 minutes on each side, until golden brown.
- Once cooked, remove the chicken immediately from the skillet to prevent it from overcooking.
This will help you get perfectly cooked chicken that complements the orzo beautifully! Don’t forget, letting it rest for a minute before slicing also helps retain moisture.
How to Make Lemon Chicken and Orzo
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into medallions or tenderloins
- Salt and pepper, to taste
- Zest of 1 lemon
For the Orzo and Vegetables:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 medium carrot, finely diced
- 2-3 garlic cloves, minced
- 4 cups chicken broth (low sodium preferred)
- 2 cups fresh spinach, roughly chopped
For Flavor:
- Juice of 1-2 lemons (about 3 tablespoons)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons butter
- Optional: 1/4 cup grated Parmesan cheese for serving
- Lemon slices for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and roughly 25 minutes to cook. In total, you’ll need around 35 minutes to create this delightful dish from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
First, season your chicken pieces with salt, pepper, and a pinch of lemon zest to give it flavor. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken to the hot skillet and cook for about 3-4 minutes on each side until golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.
2. Sauté Aromatics and Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the chopped onion and diced carrot, sautéing them for about 3-4 minutes until they soften nicely. Then, stir in the minced garlic and cook for an additional minute until you can smell its fragrant aroma.
3. Cook the Orzo:
Now, you’re ready to add your orzo pasta. Pour it into the skillet and stir it around for about 1-2 minutes to give it a slight toast, which adds a bit of flavor.
4. Add Broth and Simmer:
Slowly pour in the chicken broth while stirring to ensure the orzo is well-submerged. Bring this mixture to a gentle boil, then reduce the heat and let it simmer. Cover the skillet and cook until the orzo is tender and most of the liquid is absorbed, which should take about 10-12 minutes.
5. Finish the Dish:
After the orzo is cooked, stir in the chopped spinach until it wilts nicely. Mix in the butter, lemon juice, lemon zest, and fresh parsley. Taste your dish, and add more salt and pepper if needed to get the seasoning just right.
6. Combine Chicken and Serve:
Lastly, bring the cooked chicken back to the skillet and gently stir it into the mixture to warm it through. Serve your delicious Lemon Chicken and Orzo topped with lemon slices and a sprinkle of Parmesan cheese, if you like. Enjoy your fresh, creamy, tangy meal!
Can I Use Brown Rice Instead of Orzo?
Absolutely! If you prefer brown rice, just know that it will take longer to cook. You’ll want to adjust the liquid as well – use a bit more broth (about 4-4.5 cups) and extend the cooking time to about 35-40 minutes until the rice is tender.
What If I Don’t Have Fresh Spinach?
No problem! You can use frozen spinach instead. Just thaw it, squeeze out any excess moisture, and add it at the same time you’d add fresh spinach. Alternatively, kale or Swiss chard can be great substitutes as well!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave, adding a splash of broth or water to prevent it from drying out.
Can I Make This Recipe Vegetarian?
Yes! Simply swap the chicken for your favorite plant-based protein, like tofu or chickpeas, and replace the chicken broth with vegetable broth. It will still be delicious and packed with flavor!
