Easy One-Pot Lemon Chicken Orzo with Spinach
A vibrant, Mediterranean-inspired one-pot meal featuring tender chicken, zesty lemon, creamy orzo, and fresh spinach. This dish is perfect for a quick weeknight dinner, requiring minimal cleanup and bursting with bright, comforting flavors.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 large lemon zested and juiced (about 2 tbsp juice)
- 4 cups fresh baby spinach loosely packed
- 0.5 cup grated Parmesan cheese plus more for garnish
- 1 tsp dried oregano
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper plus more to taste
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. Make-Ahead: You can cook the chicken and chop the vegetables up to 1 day in advance. Variations: Add a pinch of red pepper flakes for heat, stir in sun-dried tomatoes or artichoke hearts for more Mediterranean flair, or use vegetable broth and omit the chicken for a vegetarian version (add extra vegetables like mushrooms and zucchini). Serving Suggestion: This dish is a complete meal on its own but pairs wonderfully with a simple side salad or roasted vegetables.