Weeknight Orzo Dinner
Elevate your weeknight routine with this vibrant and comforting Weeknight Orzo Dinner—a one-pan meal that's ready in just 30 minutes! Featuring tender, golden-browned chicken breast slices, al dente orzo, and a medley of cherry tomatoes and fresh baby spinach, this dish is both hearty and wholesome. Infused with the zesty brightness of lemon juice and a savory richness from Parmesan cheese, every bite is packed with flavor. Simmered in chicken broth for a luxurious twist, this recipe delivers restaurant-quality results with minimal effort. Perfect for busy evenings, this quick and easy dinner is a crowd-pleaser that's as nutritious as it is delicious. Garnish with fresh parsley for an elegant finishing touch!
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Ingredients
- 1.5 cups Orzo pasta
- 2 medium, boneless and skinless Chicken breast
- 2 tablespoons Olive oil
- 3 large, minced Garlic cloves
- 2 cups, halved Cherry tomatoes
- 3 cups Baby spinach
- 3 cups Chicken broth
- 2 tablespoons Lemon juice
- 0.5 cup, grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (for garnish, optional) Parsley
Directions
Step 1
Bring a medium pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside.
Step 2
While the orzo cooks, season chicken breasts with salt and black pepper on both sides.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes each side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest. Slice into strips once slightly cooled.
Step 4
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, followed by the minced garlic. Sauté for about 30 seconds or until fragrant.
Step 5
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and release their juices.
Step 6
Pour the chicken broth into the skillet and stir to combine. Allow it to come to a simmer, then add the cooked orzo and baby spinach. Toss gently to combine and cook for another 2-3 minutes to warm through and wilt the spinach.
Step 7
Stir in lemon juice and grated Parmesan cheese until well combined. Season with additional salt and pepper, if needed.
Step 8
Add the sliced chicken on top of the orzo mixture. Let everything heat together for 1 minute before serving.
Step 9
Garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1798.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2045.0 |
| Total Fat 57.4g | 0% |
| Saturated Fat 15.6g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 259.5mg | 0% |
| Sodium 5259.6mg | 0% |
| Total Carbohydrate 253.6g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 15.6g | |
| Protein 139.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 758.2mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 2187.2mg | 0% |
Source of Calories