One Pot Lemon Chicken Orzo with Spinach

Ingredients

• 4 boneless skinless chicken thighs
• 1 tbsp olive oil (plus an extra splash for the pan)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 cup orzo
• 1 lemon juice (juice of 1 lemon)
• 2 cups chicken broth
• 0.25 cup heavy cream
• 0.25 cup grated parmesan
• 1 cup spinach (fresh, or a couple handfuls)
• fresh parsley (for topping)
• lemon slices (for topping)

Steps

1. 1

   In a bowl, combine the chicken thighs with olive oil, salt, pepper, garlic powder, and paprika. Toss until the chicken is evenly coated.

2. 2

   Add a splash of oil to a large pan or skillet over medium-high heat. Add the chicken thighs and cook for about 5 minutes.

3. 3

   Flip the chicken and cook for another 5 minutes until browned and cooked through.

4. 4

   Remove the chicken from the pan, place it on a piece of foil, and wrap it up to keep it warm and juicy.

5. 5

   In the same pan, add the diced yellow onion and minced garlic. Sauté for about 2 to 3 minutes until softened and fragrant.

6. 6

   Add 1 cup of orzo to the pan and toast it for about 1 minute, stirring to coat with the pan drippings.

7. 7

   Pour in the lemon juice and 2 cups of chicken broth.

8. 8

   Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally to prevent the orzo from sticking.

9. 9

   After 10 minutes, stir in 1/4 cup of heavy cream and 1/4 cup of grated parmesan cheese.

10. 10

    Add the fresh spinach and stir until it is just wilted.

11. 11

    Add the chicken back into the pan (you can slice it first if preferred).

12. 12

    Top with fresh parsley and lemon slices before serving.

Notes

Wrapping the chicken in foil while the orzo cooks ensures it stays warm and retains its juices. You can slice the chicken before adding it back to the pan for easier serving.

Nutrition per serving

• main
• chicken
• one-pot
• dinner
• easy
• pasta
• lemon