CHICKEN, METHOD, ONE-POT, STOVE TOP

Lemon Chicken & Orzo

6 comments

Lemon Chicken & Orzo

Recipe by Julia PachecoCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 2 Tbs olive oil

  • 1 pound chicken breast cut into bite size pieces

  • Dash of salt and pepper

  • 1 bushel asparagus cut into inch pieces

  • 1/2 white onion chopped

  • 1 tbs italian seasoning

  • 1 cup orzo

  • 3 tsp minced garlic

  • 2 1/4 cup chicken broth

  • 3 cups spinach

  • 2 tbs lemon juice

Directions

  • 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!

Recipe Video

6 Comments

  1. Angela Gray

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

  2. This was delicious. We loved it

  3. We loved this! Definitely will make again this summer 🙂

  4. 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!

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

  6. 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.

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