I make Lemon Chicken and Spinach Orzo when I want something bright, comforting, and ready in under an hour. Tender pan-seared chicken meets garlic-toasted orzo simmered in chicken broth, then finished with lemon zest and a big handful of spinach — a weeknight dinner that feels a little special. If you like easy one‑pot meals, this is a keeper; you can also pair it with other chicken-centered recipes like cranberry and brie stuffed chicken for a heartier menu.
Why you’ll love this dish
This recipe balances speed and flavor: the orzo cooks right in the broth so you get a silky, pasta-forward base without extra pots. Lemon lifts the whole plate so it never feels heavy, and spinach adds color plus a vitamin boost.
“Bright, simple, and endlessly comforting — perfect for nights you want flavor without fuss.” — a quick reader review
Reasons to try it:
- Family-friendly: mild, tangy, and easy for picky eaters to accept.
- Fast: about 30–40 minutes from start to plate.
- Minimal cleanup: one pot for most of the work.
- Flexible: swap proteins or bulk it up with beans or extra veg.
I usually use low-sodium chicken broth so I can control salt, and I’ll sometimes swap in thigh meat if I want richer flavor.
Preparing Lemon Chicken and Spinach Orzo
Here’s what happens from start to finish so you know what to expect:
- Season and pan-sear chicken until golden and cooked through, then rest.
- Sauté garlic, toast orzo briefly for nutty depth.
- Add broth, simmer covered until orzo is tender.
- Fold in spinach and lemon (juice + zest) to finish with freshness.
- Reintroduce sliced chicken to warm through and serve with Parmesan.
This sequence keeps the chicken juicy and prevents the orzo from getting gummy.
What you’ll need
- 2 chicken breasts (boneless, skinless)
- 1 cup orzo pasta (substitute: gluten-free orzo or small pasta like acini di pepe)
- 2 cups chicken broth (use low-sodium to control salt)
- 2 cups fresh spinach (loosely packed)
- 1 lemon — juice and zest
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
Ingredient notes:
- Chicken: pound to even thickness (about 3/4–1 inch) for uniform cooking.
- Orzo: toasting it briefly in oil and garlic adds a nutty aroma and prevents mushy texture.
- Lemon: use both zest and juice for a brighter lemon profile; add juice gradually to taste.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Season both sides of the chicken breasts with salt and pepper. Add to the pot and cook until golden, about 6–7 minutes per side (internal temp 165°F / 74°C). Remove chicken and set aside to rest.
- Reduce heat to medium-low. Add minced garlic to the same pot and sauté until fragrant, about 1 minute; don’t let it brown.
- Add the orzo and stir, toasting it in the garlic and oil for about 2 minutes.
- Pour in 2 cups chicken broth and increase heat to bring to a boil.
- Once boiling, reduce to low, cover the pot, and simmer for 10–12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir once halfway through to prevent sticking.
- Stir in 2 cups fresh spinach, lemon juice (from 1 lemon), and lemon zest. Cook just until the spinach wilts, about 1–2 minutes.
- Slice or shred the rested chicken and return it to the pot to warm through.
- Taste and adjust salt and pepper. Serve with a generous sprinkle of grated Parmesan.
Quick timing tip: if breasts are very thick, slice them in half horizontally before cooking to reduce total time and ensure even doneness.
Best ways to enjoy it
- Plate a generous scoop in shallow bowls and sprinkle Parmesan and extra lemon zest on top.
- Pairings: a crisp green salad or roasted asparagus, and a chilled glass of Sauvignon Blanc or a light rosé.
- For a heartier meal, serve alongside crusty bread or garlic toast to mop up sauce.
- If you want a more rustic presentation, slice the chicken and fan it over the orzo for a dinner-party look.
If you need inspiration for complementary mains, try a comfort classic like grandma’s chicken and dumplings on a different night to vary textures.
Storage and reheating tips
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Reheat: Gently reheat on the stove over low heat with a splash of broth or water to loosen the orzo. Microwave in short bursts, stirring between, until heated through. Reheat to at least 165°F (74°C) for safety.
- Freeze: Orzo can become softer after freezing. If you plan to freeze, store chicken and orzo separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety: Don’t leave the dish out more than 2 hours at room temperature. Always cool quickly and refrigerate.
Pro chef tips
- Even cooking: Pound chicken to an even thickness for consistent doneness.
- Flavor depth: Toast the orzo and add garlic first — this builds a deeper base flavor than just boiling.
- Texture control: Keep the simmer gentle and covered; vigorous boiling can make orzo split and turn sticky.
- Lemon balance: Add juice a little at a time—you want brightness, not acidity dominance.
- Finishing fat: A small knob of butter or a drizzle of good olive oil at the end adds silkiness.
- Timing: Rest the chicken 5–10 minutes after searing so juices redistribute; slice before returning to the pot to heat through quickly without overcooking.
Flavor swaps
- For creamier texture: Stir in 2 tablespoons cream or mascarpone at the end.
- Mediterranean twist: Add sun-dried tomatoes, kalamata olives, and oregano; finish with crumbled feta instead of Parmesan.
- Protein swaps: Use boneless skin-on chicken thighs (reduce cook time slightly) or seared salmon fillets for a different protein profile.
- Vegetarian: Omit chicken and add a can of drained chickpeas or sautéed mushrooms for meaty texture.
- Gluten-free: Use a certified gluten-free orzo or small rice-shaped pasta alternative.
Your questions answered
Q: Can I use frozen spinach?
A: Yes — add frozen spinach directly after the orzo finishes cooking and simmer until heated through. You may need to drain excess water.
Q: Can I use pre-cooked or rotisserie chicken?
A: Absolutely. Stir shredded rotisserie chicken into the finished orzo to warm through; reduce initial cooking time by skipping the sear step.
Q: How do I prevent the orzo from getting mushy?
A: Toast the orzo first, simmer gently (not rolling boil), and check doneness a minute or two early. Drain any excess liquid if needed, but the goal is creamy, not soupy.
Q: What internal temp should the chicken reach?
A: Cook to 165°F (74°C) at the thickest part. Use an instant-read thermometer for accuracy.
Q: Can I make this ahead?
A: You can prepare the orzo and chicken separately and store them chilled. Reheat and combine just before serving to preserve texture.
Conclusion
If you want another tested one‑pot lemon chicken and orzo recipe for inspiration, this version from Lemon Chicken Orzo • Salt & Lavender is a great complement to try for different seasoning and presentation ideas.
Lemon Chicken and Spinach Orzo
Ingredients
Method
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Season both sides of the chicken breasts with salt and pepper. Add to the pot and cook until golden, about 6–7 minutes per side (internal temp 165°F / 74°C). Remove chicken and set aside to rest.
- Reduce heat to medium-low. Add minced garlic to the same pot and sauté until fragrant, about 1 minute; don’t let it brown.
- Add the orzo and stir, toasting it in the garlic and oil for about 2 minutes.
- Pour in 2 cups chicken broth and increase heat to bring to a boil.
- Once boiling, reduce to low, cover the pot, and simmer for 10–12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir once halfway through to prevent sticking.
- Stir in spinach, lemon juice, and lemon zest. Cook just until the spinach wilts, about 1–2 minutes.
- Slice or shred the rested chicken and return it to the pot to warm through.
- Taste and adjust salt and pepper. Serve with a generous sprinkle of grated Parmesan.