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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Recipe Information
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
Instructions
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.
While the orzo cooks, season chicken breasts with salt and black pepper on both sides.
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.
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.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and release their juices.
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.
Stir in lemon juice and grated Parmesan cheese until well combined. Season with additional salt and pepper, if needed.
Add the sliced chicken on top of the orzo mixture. Let everything heat together for 1 minute before serving.
Garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 260 mg | 86% | |
| Sodium | 5260 mg | 229% | |
| Total Carbohydrate | 253.6 g | 92% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 15.6 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
