One-Pot Lemon Chicken Orzo with Spinach

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1 inch pieces
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups orzo pasta
• 3 1/2 cups chicken broth
• 1 lemon, zested and juiced
• 3 cups fresh baby spinach
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated

Instructions

1. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
2. Add the chicken in a single layer and cook for 5 to 6 minutes, stirring occasionally, until browned on the outside and cooked through to an internal temperature of 165 F. Remove to a plate and set aside.
3. In the same pan, reduce the heat to medium and add the diced onion. Cook for 4 to 5 minutes, stirring occasionally, until softened and translucent, scraping up any browned bits from the chicken as you stir.
4. Add the garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
5. Add the dry orzo directly to the pan and toast it for 1 to 2 minutes, stirring constantly, until it smells lightly nutty - this toasting step adds flavor and helps the orzo hold its shape as it cooks.
6. Pour in the chicken broth and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and stir well, scraping the bottom of the pan to release any remaining browned bits.
7. Bring to a boil, then reduce the heat to a gentle simmer, cover, and cook for 9 to 11 minutes, stirring every few minutes to prevent the orzo from sticking to the bottom, until the orzo is tender with just a slight bite and most of the liquid is absorbed.
8. Stir in the lemon zest and juice, then add the spinach in handfuls, stirring until each addition wilts down before adding more - this usually takes about 2 minutes total.
9. Return the cooked chicken to the pan along with the heavy cream, stirring to combine everything evenly.
10. Simmer uncovered for 2 to 3 minutes, until the sauce looks creamy and coats the orzo and chicken in a light glaze rather than sitting as a thin, separate liquid.
11. Remove from heat, stir in the Parmesan until melted and combined, and taste for seasoning, adding more salt or lemon juice as needed. Serve immediately while hot and creamy.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.