Lemony Chicken & Orzo with Fresh Herbs
Ingredients
- 1 poundchicken breast
- 1 cuporzo pasta
- 2lemon
- 4 clovesgarlic
- 3 cupsfresh spinach
- 3 tablespoonolive oil
- 1½ cupchicken broth
- ¼ cupfresh dill
- ¼ cupfresh parsley
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 2 lemons.
- 03
Roughly chop 1/4 cup fresh dill and 1/4 cup fresh parsley.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breast with salt and pepper, then sear it for 5–6 minutes per side until golden and cooked through (165°F at the thickest point). Transfer to a cutting board and set aside.
- 02
In the same skillet, add remaining 2 tablespoons olive oil and sauté minced garlic for 30 seconds until fragrant.
- 03
Add orzo pasta and stir constantly for 2 minutes to toast lightly.
- 04
Pour in chicken broth and bring to a simmer. Cook the orzo for about 10 minutes, stirring occasionally, until mostly tender and broth is nearly absorbed.
- 05
Stir in fresh spinach and cook for 1 minute until wilted.
- 06
Slice the cooled chicken into bite-sized pieces and add back to the skillet. Squeeze juice from both lemons over the dish, then stir in fresh dill and parsley. Taste and adjust salt and pepper as needed.
- 07
Serve warm, dividing evenly among 4 bowls.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes when sautéing the garlic. A pinch of smoked paprika deepens the savory notes. If you prefer more herbaceous flavor, substitute half the dill with fresh tarragon.
This dish comes together in under 30 minutes. For a dairy-free option, skip traditional additions and rely on the lemon brightness. Leftover portions reheat gently on the stovetop with a splash of extra broth.