Lemon Parmesan Chicken Orzo

Let’s make it

1. 01

   Pound chicken to an even 0.75-inch thickness. Season with 0.5 tsp salt and 0.5 tsp pepper.

2. 02

   Heat olive oil and 1 tbsp butter in a deep skillet over medium heat. Cook chicken 5 to 7 minutes per side until golden and the thickest part reaches 165°F. Transfer to a clean board.

3. 03

   In same skillet add remaining 1 tbsp butter and onion and cook 3 minutes until softened. Stir in garlic and orzo and toast 2 minutes until lightly golden.

4. 04

   Pour in chicken broth, remaining 0.5 tsp salt, and remaining 0.25 tsp pepper. Bring to a simmer, cover, and cook 10 to 12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed. Add the measured water a little at a time if needed to keep the orzo loose while it cooks.

5. 05

   Stir in lemon zest, lemon juice, and spinach until wilted.

6. 06

   Slice chicken and return to pan. Sprinkle with parmesan and stir gently until creamy.

7. 07

   Rest 3 minutes to thicken, then top with parsley and serve.