Lemon Garlic Chicken Orzo

This lemon garlic chicken orzo skillet is a quick weeknight dinner that tastes like you spent hours in the kitchen. It combines tender chicken with bright lemon and garlic flavors, all in one pan for minimal cleanup.

I first made this on a hectic weeknight and loved how the bright lemon cut through the richness. It became an instant favorite in our rotation.

Ingredients

• Chicken breast: diced for quick even cooking choose fresh meat with a pale pink hue to ensure tenderness
• Orzo pasta: cooks faster than most pasta shapes its small size allows it to absorb flavors beautifully
• Chicken broth: adds depth you can use low sodium to control salt levels
• Garlic: minced to release maximum flavor avoid pre-minced for a fresher punch
• Lemon zest and juice: add brightness use unwaxed lemons for the best zest without bitterness
• Cherry tomatoes: bring sweetness and color pick firm, plump tomatoes for freshness
• Spinach leaves: add a pop of green and nutrients select vibrant leaves without yellowing or wilting
• Olive oil: used for cooking offers richness go for extra virgin for flavor
• Dried oregano: lends a warm herbal note check the aroma before using as older herbs lose potency
• Salt and pepper: to taste essential for seasoning and balancing flavors
• Fresh parsley: for garnish adds a fresh herbaceous finish choose crisp leaves for best texture

Instructions

Build The Base:

Heat olive oil in a large skillet over medium high heat until shimmering. Add the diced chicken and season with salt pepper and oregano. Cook undisturbed for a few minutes until browned then stir occasionally to finish cooking all sides through about 5 to 7 minutes. Remove the chicken from the skillet and set aside.

Sauté Garlic:

Add minced garlic to the hot skillet. Sauté for about one minute stirring frequently to avoid burning until fragrant and slightly golden but not browned.

Toast And Cook Orzo:

Pour the orzo into the skillet with garlic and stir well to coat each piece in oil. Cook for 1 to 2 minutes stirring to toast the pasta lightly which deepens flavor.

Add Broth And Simmer:

Slowly pour in chicken broth stirring gently to combine. Increase heat and bring to a boil then reduce to a simmer letting the orzo cook for about 10 minutes or until al dente. Stir often to prevent sticking and add a splash more broth if the pan starts to dry.

Combine Ingredients And Finish:

Return the cooked chicken to the skillet along with lemon zest juice cherry tomatoes and spinach leaves. Gently fold everything together cooking for 2 to 3 minutes until the spinach wilts and tomatoes soften slightly.

Adjust Seasoning And Rest:

Taste the dish and add more salt pepper or lemon juice if needed. Remove from heat and let the skillet sit for a couple of minutes allowing flavors to meld before serving.

My favorite ingredient is the lemon zest it adds a subtle aromatic brightness that keeps the dish feeling light and fresh. I remember the first time I served this the citrus woke up everyone's appetite on a cold evening making the meal feel like a little celebration.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove adding a splash of broth or water to loosen the orzo if it has absorbed too much liquid.

Ingredient Swaps

Swap chicken breast for thighs for a richer flavor and juiciness or use cooked rotisserie chicken to save time. Substitute kale or Swiss chard for spinach if you prefer a heartier green.

Serving Ideas

Serve with a simple green salad dressed with lemon and olive oil to echo the flavors. Crusty bread is perfect for soaking up the juices and adds satisfying texture.

I learned the hard way that rushing this step can make the pasta unevenly cooked.

Frequently Asked Recipe Questions

→ Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like couscous or small shells work well. Adjust cooking time accordingly to ensure tenderness.

→ How do I prevent the chicken from drying out?

Cook the chicken over medium-high heat just until browned and no longer pink inside; avoid overcooking for juicy results.

→ Can I substitute the chicken broth with vegetable broth?

Absolutely. Vegetable broth can provide a lighter flavor while keeping the dish moist and flavorful.

→ What is the best way to zest and juice a lemon?

Use a fine grater or zester to remove just the colored outer peel, avoiding the bitter white pith; then squeeze the juice directly into the dish.

→ How can I make this dish spicier?

Add a pinch of red pepper flakes while sautéing the garlic or sprinkle fresh chopped chili for a gentle heat boost.