Lemon Chicken and Orzo

Lemon Chicken and Orzo is an easy baked one-pan dinner made with tender chicken, orzo pasta, fresh lemon, Parmesan cheese, and spinach. Everything cooks together in a single casserole dish, making it a simple meal.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 605kcal

Author Brandie Skibinski

Ingredients

1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
4 cups chicken broth (can use low or no sodium)
2 cups dried orzo pasta
zest of 1 lemon
⅓ cup fresh squeezed lemon juice
1 Tablespoon minced garlic
2 teaspoons lemon pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1 cup freshly shredded Parmesan cheese
1 cup chopped baby spinach

Instructions

Preheat the oven to 400°F. Spray a 9x13-inch casserole dish with nonstick spray.
In the casserole dish, combine 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes, 4 cups chicken broth, 2 cups dried orzo pasta, zest of 1 lemon, 1/3 cup fresh squeezed lemon juice, 1 Tablespoon minced garlic, 2 teaspoons lemon pepper, 2 teaspoons onion powder, and 2 teaspoons garlic powder. Make sure the orzo is submerged in the liquid. Cover the dish with aluminum foil.
Bake on the middle oven rack for about 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the orzo is tender.
Stir in the 1 cup freshly shredded Parmesan cheese and 1 cup chopped baby spinach until the spinach has slightly wilted.
Serve and enjoy!

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition