Mediterranean Lemon Garlic Chicken Orzo Skillet with Spinach
This one-pan Mediterranean lemon garlic chicken orzo is bright, flavorful, and ready in under 30 minutes. Tender chicken is seared with garlic, then simmered with orzo, lemon, and chicken broth until perfectly tender. Fresh spinach adds a burst of color and nutrients, while Parmesan gives it a creamy finish. It’s a light yet satisfying meal that’s perfect for busy weeknights.
Total Time: 25–30 minutes
Servings: 3–4
Ingredients
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper, to taste
3 cloves garlic, minced
1 cup orzo pasta
2 cups chicken broth
Zest and juice of 1 lemon
2 cups baby spinach
¼ cup grated Parmesan cheese (optional)
Fresh parsley, for garnish
Instructions
Cook the Chicken:
Heat olive oil in a large skillet over medium heat.
Season chicken with salt and pepper.
Add chicken pieces to the skillet and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Remove from skillet and set aside.
Cook the Orzo:
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Add orzo and stir for 1 minute to lightly toast.
Pour in chicken broth, lemon zest, and lemon juice. Stir, bring to a simmer, then reduce heat to medium-low.
Simmer:
Cook orzo for about 8–10 minutes, stirring occasionally, until most of the liquid is absorbed and pasta is tender.
Add Spinach & Chicken:
Stir in baby spinach until wilted.
Return cooked chicken to the skillet and stir to combine.
Finish & Serve:
If desired, stir in Parmesan for creaminess.
Garnish with fresh parsley and serve warm.
Tips
Don’t Overcook Orzo: Keep an eye on the liquid level and stir often to prevent sticking or mushy texture.
Extra Lemon Flavor: Add a squeeze of fresh lemon juice right before serving for brightness.
Chicken Prep: Cut chicken into even pieces so they cook at the same rate.
Spinach Swap: Baby spinach wilts quickly, so add it at the very end for the best color and texture.
Broth Boost: Use low-sodium chicken broth to better control salt levels.
Variations
Protein Options: Swap chicken for shrimp, turkey, or chickpeas for a vegetarian twist.
Add Veggies: Include cherry tomatoes, asparagus, or artichoke hearts for extra Mediterranean flair.
Herb Change: Try fresh basil, dill, or oregano in place of parsley.
Cheese Upgrade: Use crumbled feta instead of Parmesan for a tangier finish.
Whole Grain: Swap regular orzo for whole wheat orzo for added fiber.
Q&A
Q: Can I use rice instead of orzo?
A: Yes, but you’ll need to adjust the liquid and cooking time since rice takes longer to cook.
Q: Can I make this ahead?
A: You can cook it in advance, but orzo will absorb more liquid as it sits. Add a splash of broth or water when reheating.
Q: How can I make this dairy-free?
A: Skip the Parmesan or use a dairy-free cheese alternative.
Q: Will frozen spinach work?
A: Yes, but thaw and drain it well to avoid excess liquid in the skillet.
Nutrition Facts
(per serving, 4 servings total — approximate)
Calories: 320
Protein: 26g
Carbohydrates: 32g
Sugars: 3g
Fat: 11g
Saturated Fat: 2g
Fiber: 3g
Sodium: 420mg
Final Conclusion
This Mediterranean Lemon Garlic Chicken Orzo Skillet with Spinach is a vibrant, one-pan dinner that’s both comforting and fresh. The zesty lemon, tender chicken, and creamy orzo create a balanced meal that comes together quickly, making it ideal for busy weeknights or a light weekend dinner.