Lemon Herb Chicken Orzo Skillet

Ingredients

• 1 1/4 lb lb Boneless, skinless chicken breast, cut into bite-size pieces
• 1 tbsp tbsp Olive oil
• 1 tbsp tbsp Unsalted butter
• 3/4 tsp tsp Kosher salt, divided
• 1/2 tsp tsp Black pepper
• 1 tsp tsp Italian seasoning
• 3 clove Garlic cloves, minced
• 1 cup cup Dry orzo
• 2 1/2 cups cup Low-sodium chicken broth
• 1/2 cup cup Whole milk
• 3 cups cup Baby spinach, packed
• 1/2 cup cup Parmesan, finely grated
• zest of 1 lemon whole Lemon zest
• 2 tbsp tbsp Fresh lemon juice
• 2 tbsp tbsp Fresh parsley, chopped

Instructions

1. Season chicken with approximately 1/2 teaspoon salt, black pepper and Italian seasoning.
2. Heat olive oil in a large deep skillet over medium-high heat. Add chicken. Cook until browned and the center reaches 165°F. Transfer chicken to a plate.
3. Reduce heat to medium. Add butter. Add garlic. Cook approximately 30 seconds.
4. Add dry orzo. Toast approximately 1 minute while stirring. Add chicken broth. Bring to a gentle simmer.
5. Cook approximately 8-10 minutes, stirring frequently, until orzo is nearly tender. Add whole milk. Continue cooking approximately 2-3 minutes. If needed, add a small splash of additional broth.
6. Reduce heat to low. Add Parmesan gradually. Stir in spinach until wilted.
7. Return chicken and any juices to the skillet. Add lemon zest and lemon juice. Stir until everything is creamy and heated through.
8. Taste and adjust salt. Finish with parsley.

Nutrition

Chef's Notes

The orzo should remain loose and creamy. It will continue absorbing liquid as it sits, so remove it from the heat while slightly looser than your desired final consistency. Food safety: Cook chicken to an internal temperature of 165°F.

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