One-Pan Lemon Garlic Chicken Orzo with Spinach

Ingredients

• 1,25 lb (570g) boneless skinless chicken thighs, diced
• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 5 cloves garlic cloves, minced
• 1,5 cups (300g) dry orzo pasta
• 3,5 cups (830ml) chicken stock
• 1 large lemon, zest and juice
• 4 cups (120g) baby spinach
• 0,5 cup (50g) grated parmesan
• 1 tsp dried oregano
• 3 tbsp fresh parsley, chopped
• 1 to taste salt and black pepper

Instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

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

5. 5

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

6. 6

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

7. 7

   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.

8. 8

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

9. 9

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