1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
Salt and freshly ground black pepper, to taste
1–2 tbsp olive oil
4 tbsp unsalted butter, divided
1 medium yellow onion, finely chopped
4–6 garlic cloves, minced
1 cup orzo pasta
2½ cups low-sodium chicken broth
½ cup grated Parmesan cheese
1 lemon (zest + 1–2 tbsp juice)
2 cups baby spinach or chopped kale (optional)
1 tsp dried oregano or Italian seasoning
Pinch of red pepper flakes (optional)
Fresh parsley, chopped, for garnish
Instructions
Prep the chicken: Pat chicken pieces dry and season all over with salt and pepper.
Sear the chicken (6–8 minutes): Heat olive oil in a large wide skillet or shallow Dutch oven over medium-high. Add chicken in a single layer (work in batches if needed). Cook until golden-brown on the outside and almost cooked through (internal temp ~150°F), about 3–4 minutes per side. Remove to a plate; it will finish cooking in the sauce.
Sauté aromatics (1–2 minutes): Reduce heat to medium. Add 2 tbsp butter to the same pan and let it melt. Add onion and a pinch of salt; cook until softened and translucent. Stir in garlic and cook until fragrant, about 30–45 seconds.
Toast the orzo (1–2 minutes): Add the orzo to the pan and stir to coat with butter and aromatics. Toast lightly until fragrant and glossy.
Deglaze and simmer (10–12 minutes): Pour in chicken broth, scraping the bottom of the pan. Add oregano and red pepper flakes if using. Bring to a gentle boil, then reduce to a simmer. Partially cover and cook, stirring occasionally, until orzo is tender but slightly al dente, about 8–10 minutes. Add more broth if liquid reduces too fast.
Finish chicken and sauce (2–3 minutes): Return the seared chicken and any juices to the pan. Nestle pieces into the orzo and simmer until chicken reaches 165°F and the sauce is slightly thickened, about 2–3 more minutes.
Enrich and brighten: Stir in remaining butter, Parmesan, lemon zest and juice, and the spinach (if using). Toss until butter melts and spinach wilts. Taste and adjust seasoning.
Plate and garnish: Spoon into bowls, sprinkle with chopped parsley and extra Parmesan. Serve immediately.
