Lemon Chicken Orzo with Spinach
Why This Lemon Chicken Orzo with Spinach Works
This Lemon Chicken Orzo with Spinach is a delightful dish that balances protein, greens, and pasta in a creamy, lemony sauce. Perfect for weeknight dinners, it comes together quickly and offers a burst of flavor in every bite.
How to Make Lemon Chicken Orzo with Spinach
Ingredients:
- 1 lb chicken breast, cubed
- 1 cup orzo pasta
- 2 cups fresh spinach
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions:
- In a large pot, heat olive oil over medium heat. Add the cubed chicken and season with salt, pepper, and thyme. Cook until browned and cooked through, about 7-10 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken broth and bring to a boil. Once boiling, add the orzo and cook according to package instructions until al dente.
- Reduce the heat and stir in the heavy cream, lemon juice, and lemon zest.
- Add the spinach and cook until wilted.
- Serve warm, garnished with additional lemon zest and herbs if desired.
How to Serve Lemon Chicken Orzo with Spinach
This dish is best enjoyed fresh from the stove. For a complete meal, pair it with a light salad or some crusty bread. A sprinkle of fresh herbs or extra lemon zest on top adds a fresh touch.
How to Store Lemon Chicken Orzo with Spinach
To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth to loosen the sauce if needed.
Tips to Make Lemon Chicken Orzo with Spinach
- Make sure not to overcook the orzo; it should be al dente for the best texture.
- You can add more vegetables like mushrooms or bell peppers if you like.
- For a lighter version, use half-and-half instead of heavy cream.
Variations
For a healthier twist, swap out the heavy cream with Greek yogurt after removing the pot from heat for a creamy texture without all the calories. You can also use whole grain orzo for added health benefits.
FAQs
1. Can I use other types of pasta?
Yes, you can use any small pasta shape you like, just adjust the cooking time according to the package instructions.
2. Can I make this recipe ahead of time?
Yes, you can prepare the ingredients in advance but it’s best to cook and serve it fresh for the best texture.
3. Is this recipe suitable for freezing?
While you can freeze it, the cream and spinach may not thaw well. It’s better to enjoy it fresh or save the leftovers in the fridge.
Lemon Chicken Orzo with Spinach
Ingredients
Main ingredients
- 1 lb chicken breast, cubed
- 1 cup orzo pasta
- 2 cups fresh spinach
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Cooking
- In a large pot, heat olive oil over medium heat.
- Add the cubed chicken and season with salt, pepper, and thyme. Cook until browned and cooked through, about 7-10 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken broth and bring to a boil.
- Once boiling, add the orzo and cook according to package instructions until al dente.
- Reduce the heat and stir in the heavy cream, lemon juice, and lemon zest.
- Add the spinach and cook until wilted.
- Serve warm, garnished with additional lemon zest and herbs if desired.
