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30-Minute Lemon Herb Chicken & Orzo Skillet

Golden seared chicken pieces, orzo toasted in the pan drippings and simmered in lemony broth, finished with spinach, butter, and Parmesan — one skillet, 30 minutes, about 45g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 1 tsp Italian seasoning
  • 3 tbsp olive oil divided
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 1/2 cups dry orzo
  • 3 cups low-sodium chicken broth
  • Zest of 2 lemons plus 1/4 cup fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • 3 cups baby spinach
  • 3 tbsp unsalted butter
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • 1/4 cup chopped fresh parsley for serving
  • Lemon wedges for serving

Equipment

  • Large deep skillet with lid (12-inch)
  • Tongs
  • Instant-read thermometer
  • Microplane or zester

Method
 

  1. Pat the chicken pieces dry and season with 1/2 teaspoon of the salt, the pepper, and the Italian seasoning. Heat 2 tablespoons of the olive oil in the large skillet over medium-high heat until shimmering. Sear the chicken in a single layer, 2–3 minutes per side, until golden — work in two batches if needed. Transfer to a plate; it does not need to be cooked through yet.
  2. Add the remaining 1 tablespoon olive oil to the same skillet. Cook the onion 2–3 minutes until softened, then stir in the garlic and cook 1 minute more. Add the orzo and toast, stirring, 1–2 minutes until lightly golden and nutty-smelling.
  3. Pour in the chicken broth, lemon zest, lemon juice, oregano, red pepper flakes (if using), and the remaining 1/2 teaspoon salt, scraping up every browned bit. Bring to a lively simmer, then reduce to medium-low, cover, and cook 8–10 minutes, stirring once halfway through, until the orzo is al dente and most of the liquid is absorbed.
  4. Nestle the chicken and any juices back into the skillet. Cover and cook 2–3 minutes more, until the chicken is cooked through to 165°F internally and the orzo is tender.
  5. Take the skillet off the heat. Stir in the spinach until just wilted, then add the butter and Parmesan a handful at a time, stirring until melted and silky. The sauce should coat the orzo glossily.
  6. Shower with parsley and extra Parmesan and serve with lemon wedges for squeezing over the top.

Notes

Food safety: chicken pieces must reach 165°F internally — check the thickest piece with an instant-read thermometer. Toasting the orzo in the drippings is the flavor enabler; a quick stir halfway through keeps it from sticking. Add broth when reheating; the orzo absorbs sauce as it sits. Leftovers 4 days refrigerated; not freezer-friendly. Protein ~45g/serving estimated from USDA FoodData Central; not lab-tested.