One-Pot Lemon Garlic Chicken Orzo

Instructions

1. Step 1

   Pat the chicken pieces dry with paper towels.

2. Step 2

   Season the chicken evenly with Italian seasoning, garlic powder, salt, and black pepper.

3. Step 3

   Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.

4. Step 4

   Add the chicken in a single layer and cook for 5 to 7 minutes, stirring occasionally, until lightly browned and cooked through to an internal temperature of 165°F.

5. Step 5

   Transfer the cooked chicken to a clean plate and set aside.

6. Step 6

   Reduce the heat to medium and add the diced onion to the same pot.

7. Step 7

   Cook for 2 to 3 minutes, stirring occasionally, until the onion begins to soften.

8. Step 8

   Add the minced garlic and cook for about 30 seconds, stirring constantly.

9. Step 9

   Add the dry orzo and stir for about 1 minute to lightly toast the pasta.

10. Step 10

    Pour in the chicken broth and stir well, scraping any flavorful browned bits from the bottom of the pot.

11. Step 11

    Bring the mixture to a gentle simmer.

12. Step 12

    Reduce the heat to medium-low and cook uncovered for 8 to 10 minutes, stirring frequently so the orzo does not stick to the bottom.

13. Step 13

    When the orzo is tender and most of the broth has been absorbed, reduce the heat to low.

14. Step 14

    Stir in the lemon zest, lemon juice, baby spinach, Parmesan cheese, and butter.

15. Step 15

    Continue stirring until the spinach wilts and the Parmesan melts into the orzo.

16. Step 16

    Return the cooked chicken and any accumulated juices to the pot.

17. Step 17

    Stir gently and cook for another 1 to 2 minutes, until everything is heated through.

18. Step 18

    Taste and adjust the seasoning or lemon juice as desired.

19. Step 19

    Garnish with fresh parsley and serve with lemon wedges.