Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 1/2 cups uncooked orzo pasta
  • 1 tbsp lemon zest
  • 3 cups low-sodium chicken broth
  • 3 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the chicken dry and season with salt, pepper, and oregano. Heat olive oil in the skillet over medium-high heat until shimmering. Brown the chicken in batches until a mahogany-colored crust forms on all sides. Remove chicken from the pan and set aside on a plate.
  2. Reduce heat to medium and melt the butter in the same pan. Add the diced onion and sauté until translucent. Stir in the garlic and dry orzo. Stir constantly for 3-5 minutes until the orzo smells nutty and turns a light golden brown.
  3. Pour in the chicken broth and lemon zest. Bring to a gentle simmer, then cover the pan with a lid. Reduce heat to low and cook for 10-12 minutes, stirring once or twice to ensure no pasta sticks to the bottom, until the liquid is mostly absorbed and the orzo is tender.
  4. Stir the seared chicken (and any resting juices) back into the pan. Fold in the baby spinach, parmesan cheese, and fresh lemon juice. Stir until the spinach wilts and the sauce becomes velvety. Garnish with fresh parsley.