Description
A golden-brown, citrus-kissed one-pan meal combining crispy chicken and tender orzo. Fresh lemon, aromatic garlic, and herbaceous basil create a balanced, restaurant-quality dish with minimal cleanup, perfect for busy weeknights.
Ingredients
1/2 cup flour (plus 2 tsp garlic powder)
1 1/2 lb boneless, skinless chicken breasts
1 tsp salt
1/2 tsp pepper
3 tbsp olive oil
3 cups low-sodium broth (chicken or vegetable)
1 1/2 cups orzo
2 cups baby spinach
1 cup halved grape tomatoes
2 lemons
1/4 cup sliced basil
1/4 cup grated Parmesan (or nutritional yeast for vegan)
Instructions
In a shallow bowl, mix flour and garlic powder. Pound chicken to 1/4-inch thickness and pat dry. Season with half the salt and pepper.
Dip chicken in flour mixture, shaking off excess. Transfer to foil-covered surface.
Heat 2 tbsp oil in a skillet over medium until shimmering. Cook half the chicken 4-5 minutes per side until golden and 165°F. Repeat with remaining oil and chicken. Set aside.
Return skillet to medium heat. Add broth and orzo. Bring to a boil, reduce to simmer, cover. Cook 5 minutes until slightly tender.
Stir in spinach, tomatoes, and remaining salt/pepper. Cook 3-4 minutes until spinach wilts and orzo is tender.
Squeeze 1 lemon over the dish, stir in basil and Parmesan. Return chicken and remaining juice of 1 lemon to the pan. Toss everything together and simmer 2 minutes until heated through.
Notes
Substitute rice flour for gluten-free, thighs for extra moisture, couscous for orzo.
Add cherry tomatoes or diced regular tomatoes if grape tomatoes are unavailable.
Use bottled lemon juice if lemons are unripe.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg