Print

Lemon Chicken Orzo Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

This Lemon Chicken Orzo Pasta is a bright and flavorful one-pan meal that's perfect for a quick weeknight dinner. Juicy sautéed chicken is combined with tender orzo pasta, fresh asparagus, and leafy greens, all enhanced with zesty lemon and creamy Parmesan cheese. Ready in just 35 minutes, this dish offers a balanced and satisfying meal with Mediterranean-inspired flavors.

Ingredients

Protein

  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces

Vegetables & Aromatics

  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup fresh asparagus, cut into 1" pieces
  • 3 to 5 ounces spinach (or kale)

Grains & Broth

  • 1 cup orzo
  • 2 1/4 cups low sodium chicken broth

Oils & Seasoning

  • 3 teaspoons olive oil, divided
  • Salt and pepper to taste

Cheese & Flavorings

  • Zest and juice from one lemon
  • 1/2 cup shredded Parmesan cheese, plus more for serving

Instructions

  1. Cook the Chicken: Heat 2 teaspoons of olive oil in a large non-stick or cast iron skillet over medium-high heat. Once the skillet is hot, add the chicken pieces seasoned with salt and pepper. Sauté until the chicken is fully cooked and lightly browned, then remove it from the skillet and set aside on a plate.
  2. Sauté Onion: Add the remaining 1 teaspoon of olive oil to the same skillet. Add the chopped onion and sauté for about one minute, until it starts to soften and becomes fragrant.
  3. Cook Orzo and Garlic: Stir in the orzo and minced garlic; sauté for approximately one minute to toast the orzo and release the garlic’s aroma.
  4. Add Broth and Simmer: Pour in the chicken broth, stir everything together, and bring the mixture to a boil. Once boiling, cover the skillet with a lid, reduce the heat to medium-low, and let it simmer for about 5 minutes.
  5. Add Asparagus and Continue Cooking: Add the asparagus pieces to the skillet. Cover again and simmer for an additional 5 minutes, allowing the asparagus to become tender but still crisp.
  6. Add Spinach and Finish Cooking Orzo: Add the spinach or kale and cook uncovered for about one minute until the greens are wilted. Remove the lid, and if there is any excess liquid remaining, cook uncovered for another minute to let the orzo absorb the liquid.
  7. Combine and Serve: Return the cooked chicken to the skillet. Stir in the lemon zest, lemon juice, and Parmesan cheese until everything is well combined and heated through. Garnish with additional Parmesan cheese if desired. Serve immediately and enjoy!

Notes

  • Use fresh lemon zest and juice for the brightest flavor.
  • Spinach can be substituted with kale or other leafy greens.
  • To make it gluten-free, substitute orzo with a gluten-free pasta.
  • Adjust the salt depending on the sodium content of the chicken broth used.
  • You can add crushed red pepper flakes for a spicy kick if desired.

Find it online: https://cozyplatter.com/lemon-chicken-orzo-pasta-recipe/