One skillet meal = only one dish to clean!
Chicken with a lemony orzo has to be one of the best combinations ever created. Your friends and family won't believe you can get restaurant grade flavors in your own kitchen! You can make this delicious meal at home in under an hour.
You will need:
2 Tbsp olive oil
1 pound boneless, skinless chicken breasts or thighs
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper
2 Tbsp butter
1/2 cup sweet onion, diced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper flakes
1 cup dry orzo pasta
1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
Zest of 1 lemon
Juice of 1 lemon (approximately 2 Tbsp)
2Â cups baby spinach
Grated parmesan cheese, for serving
Directions:
Preheat the oven to 400 degrees.
Heat 1 Tbsp olive oil in a large oven-safe skillet medium-high heat. Cover the chicken with the other 1 tablespoon olive oil, oregano, paprika, salt, and pepper. Sear chicken on both sides, about 3-5 minutes per side. Remove the chicken from the skillet and place on a plate.
Without cleaning the skillet, add the butter and onion. Cook until translucent, about 3-5 minutes.
Add the garlic, red pepper flakes, and orzo. Toast the orzo for 3-5 minutes, then add the wine to de-glaze the pan.
Add 1 1/2 cups water, lemon juice, and zest. Bring to a simmer, then add the spinach, and allow to wilt.
Add the chicken back into the skillet. Place in the oven and bake uncovered for 10-15 minutes, until the chicken is cooked through and the orzo has absorbed all the liquid.
Serve with a side salad or roasted vegetables for a balanced meal.
Make it vegetarian: substitute firm tofu for the chicken
Omit the alcohol: use chicken broth instead of wine, or find a non-alcoholic cooking wine