Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 2 lemons
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cups chicken broth
- Salt and pepper to taste
- 1 cup fresh spinach leaves
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Substitution Suggestions:
- If you prefer, you can use boneless chicken thighs instead of breasts for a juicier texture.
- For a gluten-free option, substitute the orzo with a similar-sized gluten-free pasta or rice.
- Feel free to use any herbs you have on hand; fresh basil or rosemary would add a lovely twist.
Instructions
- Start by seasoning your chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on each side, about 5 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the orzo pasta, lemon zest, and juice, stirring to coat the orzo in the garlic and lemon flavors.
- Pour in the chicken broth and stir in the dried oregano and thyme. Bring to a simmer.
- Add the chicken back to the skillet, cover, and reduce the heat to low. Let it cook for about 15 minutes, or until the orzo is tender and the chicken is cooked through.
- Once cooked, stir in the fresh spinach, allowing it to wilt gently in the heat of the skillet.
- Sprinkle the grated Parmesan cheese over the top and garnish with fresh parsley before serving.
Just like my grandmother, I trust my senses when cooking. If you find the dish needs a bit more zing, a squeeze of lemon or a dash of salt can elevate the flavors even more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International