Lemon Chicken Orzo Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
5 servings
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Calories
320 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken Orzo Pasta
Description
This recipe begins with seasoning and sautéing bite-sized pieces of chicken breast until cooked through. Onions are then gently softened in the same skillet before adding orzo and minced garlic, which are briefly sautéed. Chicken broth is poured in to cook the orzo, which absorbs the liquid and softens during simmering.
Fresh asparagus and spinach are added partway through cooking, ensuring they remain tender and bright. The finished dish incorporates lemon zest and juice, giving a fresh, tangy note that complements the Parmesan cheese stirred in at the end. The result is a slightly creamy, well-balanced dish with a mixture of textures from tender chicken, al dente pasta, and crisp vegetables.
The dish can be served immediately as a main course and stores well for leftovers. Reheating in a skillet helps maintain texture and allows the addition of extra cheese if desired.
Storage in airtight containers keeps the dish fresh for several days in the refrigerator, and it can be frozen for longer preservation, with thawing recommended overnight.
Ingredients
- 3 teaspoons olive oil divided
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- salt
- black pepper
- 1/4 cup onion chopped
- 1 cup orzo
- 2 cloves garlic minced
- 2 1/4 cups chicken broth low sodium
- 1 cup asparagus fresh, cut into 1 inch pieces
- 3 to 5 ounces spinach or kale
- lemon zest and juice from one
- 1/2 cup Parmesan Cheese plus more for serving, shredded
Instructions
- Heat 2 teaspoons of the olive oil in a large non-stick or cast iron skillet over medium-high heat. When the skillet is hot add in the chicken and season with salt and pepper. Sauté until the chicken is thoroughly cooked then remove it from the skillet onto a plate.
- Add the remaining 1 teaspoon of olive oil to the skillet then add in the onion. Sauté for one minute or until the onion starts to soften.
- Add in the orzo and garlic and sauté for about a minute. Pour in the chicken broth, stir everything together and bring it to a boil.
- Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for approximately 5 minutes and then add the asparagus. Simmer covered for an additional 5 minutes, then add the spinach. Cook for one minute or until spinach is wilted. Remove the lid and if there is any excess liquid remaining continue to cook uncovered for another minute.
- Add the cooked chicken back into the skillet and stir in the lemon zest, lemon juice and Parmesan cheese until everything is combined. Garnish with more Parmesan cheese, if desired. Serve immediately and enjoy!
Notes
- Store cooked lemon chicken orzo pasta in airtight containers in the refrigerator for 3 to 4 days.
- Reheat leftovers in a skillet over medium-low heat until warmed through; add extra Parmesan cheese if desired.
- Freeze portions in airtight or freezer-safe containers removing as much air as possible; freeze for up to 4 months.
- Thaw frozen portions overnight in the fridge before reheating and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 30g | 60% |
| Fat | 8.2g | 13% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 64mg | 21% |
| Sodium | 218mg | 9% |
| Potassium | 0mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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