One-pan chicken breast with orzo, spinach, lemon, and garlic for a fast, bright dinner.
ABy Ash
Servings
4
2 piece Boneless skinless chicken breasts
1.5 cup Orzo
3 cup Baby spinach
5 clove Garlic cloves
2 piece Lemon
3 cup Chicken stock
3 tbsp Olive oil
0.5 cup Parmigiano-Reggiano (grated, plus extra to serve)
1 tsp Dried oregano
0.5 tsp Chili flakes
Salt
Black pepper
1 tbsp Unsalted butter
2 tbsp Fresh parsley (garnish)
Calories
515 kcal
Protein
44g
Carbs
33g
Fat
23g
Fiber
4g
Sugar
4g
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Season & Sear Chicken
1. Slice the chicken breasts in half horizontally to create 4 thin cutlets. Pat dry, then season generously on both sides with salt, black pepper, dried oregano, and chili flakes.
2 piece Boneless skinless chicken breasts,
1 tsp Dried oregano,
0.5 tsp Chili flakes,
Salt,
Black pepper
2. Heat olive oil in a large, wide skillet over medium-high heat until shimmering. Add the chicken cutlets and sear undisturbed for 3–4 minutes per side until golden. Transfer to a plate and set aside — they will finish cooking in the orzo.
3 tbsp Olive oil
Build the Orzo
3. Reduce heat to medium. Add butter to the same skillet, then add minced garlic and sauté for 60 seconds until fragrant and just golden. Add the orzo and stir to toast in the garlic butter for 1–2 minutes.
4. Pour in the chicken stock, the juice of both lemons, and the zest of one lemon. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
2 piece Lemon,
3 cup Chicken stock
5. Nestle the seared chicken cutlets back into the skillet on top of the orzo. Cover with a lid and cook over medium-low heat for 10–12 minutes, until the orzo has absorbed most of the liquid and the chicken is cooked through (internal temperature of 74°C / 165°F).
Finish & Serve
6. Remove the chicken to a cutting board. Stir the baby spinach into the orzo — it will wilt within 30 seconds from the residual heat. Stir in the grated Parmigiano-Reggiano and taste for seasoning, adjusting salt and pepper as needed.
3 cup Baby spinach,
0.5 cup Parmigiano-Reggiano (grated, plus extra to serve),
Salt,
Black pepper
7. Slice the chicken and lay it over the orzo. Garnish with fresh parsley and serve immediately straight from the skillet.
2 tbsp Fresh parsley (garnish)
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