One-Pan Lemon Garlic Chicken Orzo with Spinach

Season the diced chicken thighs generously with salt, pepper, and dried oregano.

Heat 2 tbsp extra-virgin olive oil in a large deep skillet over medium-high heat until it shimmers without smoking.

Sear the chicken in a single layer for 4-5 minutes, undisturbed, until deeply golden, then flip and cook 2 more minutes; transfer to a plate.

Reduce heat to medium, add the butter and minced garlic to the same pan, and sweat for 30 seconds until fragrant but not browned.

Stir in the orzo and toast for 1 minute, coating each grain in the fat until lightly nutty.

Pour in the chicken stock and lemon zest, scraping up any browned bits from the bottom, then bring to a gentle simmer.

Return the chicken to the pan, cover, and cook 10-12 minutes, stirring occasionally, until the orzo is al dente and the liquid is mostly absorbed.

Fold in the baby spinach, lemon juice, and grated parmesan until the greens wilt and the sauce turns creamy.

Taste, adjust seasoning, and finish with chopped parsley and extra parmesan at the table.