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A blue skillet with creamy orzo, topped with sliced chicken breast and lemon wedges.
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Lemon Chicken Orzo

Bright and zesty Lemon Chicken Orzo is an easy one-pan meal packed with juicy chicken, lemon, and orzo pasta. Perfect for a quick dinner!
Prep Time15 minutes
Cook Time30 minutes
0 minutes
Total Time45 minutes
Course: chicken, Main Course
Cuisine: American
Diet: Low Fat
Skill Level: Intermediate
Servings: 4 servings
Author: Rena

Ingredients

  • 1 pound chicken breasts 2 medium breasts - pounded to 1/2 inch thick evenly
  • Kosher salt and pepper to taste
  • 1 teaspoon dried oregano
  • 2 teaspoons lemon zest
  • 1 tablespoon olive oil
  • 1/4 cup sun-dried tomatoes packed in oil, chopped
  • 4-6 cloves garlic minced
  • 3 tablespoons capers chopped
  • 1 large lemon zested and juiced
  • 2 cups chicken broth
  • 1 cup orzo pasta
  • 2 cups baby spinach chopped
  • chopped parsley or Lemon slices,to garnish

Instructions

  • Pound the 1 pound chicken breasts with a mallet until an even thickness.
  • Rub with Kosher salt and pepper, 1 teaspoon dried oregano, 2 teaspoons lemon zest, and 1 tablespoon olive oil on all sides.
    Two raw chicken breasts on a white plate.
  • Heat a large skillet over medium heat and cook the chicken until golden and cooked through, around 10-14 minutes. Set aside and cover to keep warm.
    Two chicken breasts searing in a blue skillet.
  • In the same preheated skillet, add the chopped 1/4 cup sun-dried tomatoes with oil and 4-6 cloves garlic, and sauté for 1 minute.
    Pouring liquid into a blue skillet.
  • Stir in the 3 tablespoons capers, 1 large lemon (juice and the rest of the zest), and 2 cups chicken broth. Bring the liquid to a boil, then reduce to a simmer.
  • Add the 1 cup orzo pasta and cook over low heat for 10-12 minutes, stirring often to prevent it from sticking to the bottom of the pan.
    Stirring yellow orzo in a blue skillet with a white spatula.
  • Once the pasta is cooked, stir in the chopped 2 cups baby spinach and season with salt and pepper to your taste.
    Stirring spinach into a pot of pasta with a white spatula.
  • Slice the chicken and add it to the pan with the orzo.
  • Garnish with lemon slices or chopped parsley, if desired, and enjoy.
    A blue pot filled with yellow orzo and topped with sliced chicken and lemon wedges.

Notes

  • Stir the orzo frequently to prevent sticking.
  • Don’t overcook the chicken—use a meat thermometer (165°F is perfect).
  • Add spinach at the end so it stays vibrant and fresh.
  • Swap chicken with shrimp if you like.
  • Use avocado oil instead of olive oil if you prefer.

Nutrition

Serving: 4g | Calories: 349kcal | Carbohydrates: 36g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 937mg | Potassium: 954mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1519IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 3mg