Tender chicken, lemon, garlic, orzo, and fresh spinach create a comforting one-pot Mediterranean dish.
# What You’ll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
→ Aromatics & Base
04 - 2 tablespoons olive oil
05 - 1 medium yellow onion, finely chopped
06 - 4 cloves garlic, minced
07 - Zest of 1 lemon
08 - Juice of 1 lemon (approximately 3 tablespoons)
→ Orzo & Broth
09 - 1.5 cups orzo pasta
10 - 3 cups low-sodium chicken broth
11 - 0.5 cup dry white wine (optional; substitute with additional broth)
→ Vegetables & Finish
12 - 4 cups fresh baby spinach
13 - 0.33 cup freshly grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges for serving
# Directions:
01 - Season chicken pieces with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken and sear until golden brown on all sides, approximately 5-6 minutes. Transfer chicken to a plate; it does not need to be fully cooked through.
03 - In the same pot, add chopped onion and cook until softened, about 3 minutes. Add minced garlic and lemon zest, cooking for 1 minute until fragrant.
04 - Stir in the orzo and toast for 1-2 minutes, stirring frequently to coat with oil.
05 - Pour in the white wine if using, scraping up any browned bits from the bottom of the pot. Let simmer for 1 minute.
06 - Add the chicken broth and lemon juice; bring to a gentle boil.
07 - Return the chicken and any accumulated juices to the pot. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
08 - Stir in the spinach and cook uncovered for 2-3 minutes, until wilted and orzo reaches al dente texture.
09 - Remove from heat. Stir in Parmesan cheese and parsley. Adjust seasoning with additional salt, pepper, or lemon juice to taste.
10 - Serve warm with extra Parmesan cheese and lemon wedges.
