5 from 2 votes

Lemon Chicken and Orzo

By: Julia Pacheco
This Lemon Chicken and Orzo is light, cozy, and bursting with citrusy goodness. With tender chicken, buttery orzo, and a touch of garlic and herbs, it’s a one-pan dinner that tastes like sunshine!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
Save Recipe Pin Recipe Comment Print Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 Tbs olive oil
  • 1 pound chicken breast, cut into bite size pieces
  • 1 dash salt and pepper
  • 1 bunch asparagus , cut into inch pieces
  • ½ white onion , chopped
  • 1 tbs Italian seasoning
  • 1 cup orzo
  • 3 tsp minced garlic
  • 2 ¼ cup chicken broth
  • 3 cups spinach
  • 2 tbs lemon juice

Instructions 

  • In a large pot or dutch oven, heat 1 tbs olive oil over med heat and add the chicken. Season with salt and pepper. Cook thoroughly and set aside.
  • In the same pot, at the remaining olive oil with the diced onion and saute for 1 minute. Add orzo and garlic and continue to saute for additional minute.
  • Pour in chicken broth and italian seasoning, bring to boil then let simmer for 5 minutes.
  • Add asparagus in, cover and let simmer additional 5 minutes.
  • Add spinach, lemon and chicken and give a really good stir. Simmer until spinach wilts down.
  • Top with parmesan cheese and enjoy!

Video

Nutrition

Calories: 380kcal | Carbohydrates: 37g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 655mg | Potassium: 932mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3019IU | Vitamin C: 19mg | Calcium: 96mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

You May Also Like

5 from 2 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments

  1. Reba says:

    5 stars

    This was sooo good. I loved the way the asparagus cooked in this. Where did you learn all these recipes you are so talented!!!!

    Reply
  2. Maryann says:

    Fabulous…followed exact instructions except needed to add extra chicken broth. Awesome recipe…will definitely try more of your recipes. Thanks

    Reply
  3. Stacy says:

    Delicious 😋, made it for the second time tonight.

    Reply
  4. dizzy says:

    This turned out so good. The only thing I did differently is I thawed out some frozen spinach and put it in during the first simmer. I also always use chicken soup base mixed with water for chicken broth.

    Reply
  5. CB says:

    Asparagus quantity should be pound or bunch – not a BUSHEL!

    Reply
  6. Tracy says:

    The whole family loved this! I ended up using a 12 oz box of bowtie pasta and 4 1/2 cups chicken broth and it turned out great!

    Reply
  7. Alex says:

    We loved this! Definitely will make again this summer 🙂

    Reply
  8. Lydia says:

    This was delicious. We loved it

    Reply
  9. Angela Gray says:

    This was a hit with my family. Simple and delicious.

    Reply