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One-Pan Lemon Chicken Orzo with Peas and Spinach Recipe

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4.4 from 13 reviews

A vibrant and comforting one-pan meal featuring tender seared chicken breasts cooked with lemon-infused orzo, fresh peas, and baby spinach. This easy-to-make dish combines bright citrus flavors with hearty ingredients for a balanced, weeknight-friendly dinner ready in just 30 minutes.

Ingredients

Chicken

  • 3-4 boneless skinless chicken breasts (about 1 1/2 pounds)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil (divided)

Veggies & Aromatics

  • 1 yellow onion, diced
  • 2 large garlic cloves, minced
  • 2 cups peas (fresh or frozen)
  • 2 cups baby spinach

Orzo & Liquids

  • 1 cup orzo
  • 1 1/2 cups chicken broth
  • 1 lemon (zested and juiced)
  • 2/3 cup whole milk, plus more if needed

Instructions

  1. Season the chicken: Pat the chicken breasts dry thoroughly with paper towels. Season both sides evenly with kosher salt, black pepper, and dried oregano to enhance the natural chicken flavor.
  2. Sear the chicken: Heat 1 tablespoon of olive oil in a large sauté pan with high sides over medium-high heat until shimmering. Add the chicken and sear for about 3 minutes on each side until well-browned but not fully cooked. Use tongs to transfer the chicken to a rimmed plate and set aside.
  3. Sauté the onion: Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the diced onion and cook until it begins to brown, about 5 minutes. Then add minced garlic and sauté briefly until fragrant, about 30 seconds.
  4. Cook the orzo: Stir in the orzo, toasting it lightly for about 1 minute. Pour in chicken broth and lemon juice, scraping the pan bottom to release any browned bits. Bring the liquid to a boil, then reduce heat to medium-low to maintain a gentle simmer.
  5. Braise the chicken: Return the seared chicken breasts along with any accumulated juices to the pan. Cover and let simmer until the liquid has mostly absorbed, the orzo is al dente, and the chicken reaches an internal temperature of 165°F (about 5 minutes).
  6. Rest the chicken and cook peas: Remove the chicken to a cutting board to rest. Stir peas and milk into the orzo mixture, season with salt and pepper, then cover and cook until peas are tender — about 3 minutes for fresh peas or 4 minutes if frozen. Remove the lid, add baby spinach, cover again just until the spinach wilts (about 1 minute), then stir gently to combine. If the orzo seems dry or sticky, add a tablespoon or two more milk to loosen it.
  7. Slice and serve: Slice the rested chicken breasts crosswise into strips. Serve the creamy orzo mixture plated and topped with the sliced chicken. Sprinkle fresh lemon zest over the top for a bright finish and serve immediately.

Notes

  • To ensure chicken cooks evenly, flatten thicker parts before cooking if necessary.
  • If you prefer a creamier texture, add additional milk as needed during the final steps.
  • Fresh peas add a bright pop of flavor, but frozen peas work well as a convenient alternative.
  • Check the chicken’s internal temperature with a meat thermometer to ensure it reaches 165°F for food safety.
  • Use low-sodium chicken broth to control salt levels better if watching sodium intake.

Find it online: https://marthatasty.com/one-pan-lemon-chicken-orzo-with-peas-and-spinach-recipe/