Ingredients

Scale

Gathering ingredients shouldn’t feel like a scavenger hunt. Here’s what you’ll need, with a few suggestions for substitutions if you’re in a pinch:

1 pound boneless, skinless chicken thighs (or breasts if preferred)
1 cup orzo pasta
2 tablespoons olive oil
2 garlic cloves, minced
1 lemon, zested and juiced
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cups chicken broth
1 cup fresh spinach, chopped
Salt and pepper to taste
Fresh parsley for garnish (optional)

If you’re all out of fresh spinach, kale or arugula works too. And if you’re feeling a bit adventurous, a sprinkle of feta cheese can add a delightful tang.

Instructions

Start by seasoning the chicken with salt, pepper, oregano, and thyme. Heat the olive oil in a large skillet over medium heat.
Add the chicken to the skillet, cooking each side for about 5-7 minutes until golden brown and cooked through. Remove and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the orzo, letting it toast slightly for 2 minutes. This step adds a nutty flavor to the dish.
Pour in the chicken broth, lemon juice, and zest. Bring to a simmer and let it cook for about 7-9 minutes, stirring occasionally, until the orzo is tender.
Return the chicken to the skillet along with the chopped spinach. Cook for another 2-3 minutes until the spinach wilts.
Garnish with fresh parsley before serving, and enjoy the warm, comforting flavors.

As my dad always said, “Don’t rush it. Let the flavors get to know each other.” Patience is key to making this dish shine.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Lemon Herb Chicken Orzo, recipe, cooking, food