One Pan Lemon Chicken Orzo
Servings: 4 servings
Ingredients
- 1 ½ pounds boneless skinless chicken thighs about 4 thighs
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup dry orzo pasta
- 2 ½ cups chicken broth
- 2 cups baby spinach chopped
- ½ cup Parmesan cheese freshly grated
- 1 lemon juiced and zested
Instructions
- Pat the chicken thighs dry with paper towels and cut into bite-sized pieces. In a bowl, toss the chicken with cornstarch, garlic powder, onion powder, paprika, oregano, salt, and black pepper until evenly coated.
- Heat olive oil in a large deep skillet over medium-high heat. Add the seasoned chicken and cook for 8-12 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165ºF (74ºC). Remove the chicken from the skillet and set aside.
- Stir in the dry orzo, then pour in the chicken broth, scraping the bottom of the pan to deglaze if needed. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Reduce the heat to low and stir in the chopped spinach and Parmesan. Let the spinach wilt and the cheese melt into the orzo, about 2 minutes. Remove the skillet from the heat.
- Add the lemon zest, lemon juice (about 2–3 tablespoons, to taste), and return the cooked chicken to the pan. Stir gently to combine.
- Taste and adjust salt or lemon to preference. Serve warm, garnished with lemon slices, extra Parmesan, or black pepper.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop with a splash of broth or water, or microwave in short intervals until heated through. This dish also freezes well. Portion into freezer-safe containers and freeze for up to 3 to 4 months. Thaw overnight in the fridge before reheating.
