Description
2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and black pepper, to taste
1 tsp dried thyme
1 tsp dried oregano
1 tsp garlic powder
1 cup orzo pasta
2 cups chicken broth
½ cup white wine (optional)
1 tbsp fresh lemon juice
Zest of 1 lemon
1 cup baby spinach, chopped
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, black pepper, thyme, oregano, and garlic powder.
Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the orzo and cook for 1-2 minutes until lightly toasted.
Pour in the chicken broth and white wine (if using), bringing to a simmer. Let the orzo cook for 10-12 minutes, stirring occasionally, until the liquid is
absorbed and the orzo is tender.
Stir in the lemon juice, lemon zest, and chopped spinach. Slice the chicken and arrange it on top of the orzo pilaf.
Garnish with fresh parsley before serving. Enjoy your flavorful and hearty meal!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, pat the chicken breasts dry with a paper towel. This ensures a good sear. Season them generously on both sides. When searing, do not move the chicken for the first 5 minutes to develop a golden crust. After removing the chicken, toast the orzo in the remaining oil and chicken drippings, stirring constantly for 1-2 minutes until fragrant. This step adds a nutty flavor. When adding the broth and wine, scrape up any browned bits from the bottom of the skillet—this is packed with flavor. Simmer the orzo uncovered, stirring every few minutes to prevent sticking. The dish is done when the orzo is al dente and most of the liquid is absorbed. Off the heat, stir in the spinach, lemon juice, and zest; the residual heat will wilt the spinach perfectly.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a complete meal, serve it with a simple arugula salad dressed with lemon vinaigrette. It also complements roasted vegetables like asparagus or cherry tomatoes. To elevate the presentation, garnish with crumbled feta cheese or shaved Parmesan in addition to the fresh parsley. For a heartier version, add artichoke hearts or sun-dried tomatoes when stirring in the spinach.
How-to Summary
In summary: Season and sear chicken until cooked. Remove. Toast orzo in the same pan. Add broth (and optional wine) and simmer until orzo is tender and liquid is absorbed. Off heat, stir in lemon and spinach. Slice chicken and serve on top, garnished with parsley.
Frequently Asked Questions
Can I use a different pasta? Yes, small pastas like ditalini or acini di pepe work well. Adjust cooking time according to package directions.
How do I make this dish without wine? Simply omit the white wine and use an additional ½ cup of chicken broth. A splash of white wine vinegar can add a touch of acidity if desired.
Can I use frozen spinach? Absolutely. Thaw and thoroughly squeeze out all excess water from ½ cup of frozen spinach before adding it in the final step.
How can I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent dryness.
Is this recipe gluten-free? To make it gluten-free, ensure your chicken broth is certified gluten-free and substitute the orzo with a gluten-free pasta like quinoa orzo or risoni.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing both chicken breasts in a small skillet steams them. Use a large skillet or cook in batches.
- Skipping the Orzo Toast: Not toasting the orzo misses a key opportunity for depth of flavor.
- Overcooking the Orzo: Cook just until al dente, as it will continue to absorb liquid off the heat.
- Adding Lemon Too Early: Adding lemon juice during cooking can make it bitter. Always stir it in at the end.
- Not Resting the Chicken: Let the chicken rest for 5 minutes after searing before slicing to keep it juicy.
Conclusion
This Lemon Orzo with Chicken is a testament to how simple ingredients can create an elegant, satisfying meal in just 30 minutes. The bright citrus, tender chicken, and creamy orzo come together for a restaurant-quality dish made in a single skillet. By following the step-by-step guide and avoiding common pitfalls, you can master this recipe for a reliable weeknight dinner or an impressive meal for guests. Enjoy the process and the delicious results.
