Description
A vibrant, creamy one-pan dinner featuring tender chicken, al dente asparagus, wilted spinach, and lemon‑bright orzo—ready in just 35 minutes.
Ingredients
1 Tbsp olive oil, plus 1 tsp extra
1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite‑sized pieces
Salt and freshly ground black pepper, to taste
¼ cup onion, finely diced
1 cup orzo pasta, uncooked
2 cloves garlic, minced
2 ¼ cups low‑sodium chicken broth
1 cup asparagus, trimmed and cut into 1″ pieces
3–5 oz baby spinach (about 2 cups packed)
Zest and juice of 1 lemon
½ cup Parmesan cheese, grated (plus more for garnish)
Instructions
Heat 1 Tbsp olive oil in a large skillet over medium‑high. Season chicken with salt and pepper, add to pan, and sauté until golden and cooked through. Remove chicken and set aside.
Add the remaining 1 tsp olive oil and diced onion to the skillet; sauté briefly until softened. Stir in orzo and garlic, toasting orzo for about 1 minute.
Pour in the chicken broth and bring to a boil. Cover, reduce heat to medium‑low, and simmer for approximately 5 minutes.
Stir in asparagus, cover again, and cook another 5 minutes until asparagus is tender. Add spinach and cook until wilted.
Uncover and cook a minute more if needed to absorb excess liquid. Return chicken to skillet and stir in lemon zest, juice, and Parmesan until creamy and combined.
Garnish with extra Parmesan if desired and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
