Lemon Chicken with Orzo
Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 pound boneless skinless chicken breasts
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1-1/4 cups uncooked whole wheat orzo pasta
- 2 cups chopped fresh spinach
- 1 cup grape tomatoes, halved
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh basil
- Lemon wedges, optional
Reviews
Very good. I added feta cheese which was nice.
Wonderful. A huge hit the first time I made this. Second time was also a charm. I finely chopped onions and carmelized with the orzo. Important to get a nice brown crisp on the chicken.
I like that this is basically meat and a side dish cooked all in one pan. Fresh tomatoes and basil from the garden made it extra yummy.
I love this recipe. Like another person I subbed the broccoli for the spinach. Just not a fan. I also added some French Feta. It's so good!! Thanks for the recipe.
This was absolutely delicious!!! My husband said a definite repeat recipe for sure! So I made a few enhancements: I toasted the orzo in skillet with 1/4 cup finely chopped onion in a bit of EVOO before adding orzo to the broth to cook... gives it a "toasty" flavor! I also took advice from another reviewer and added approx 1 tbsp lemon zest at the end. I also sprinkled on small amount of freshly shredded good parmesan cheese at the end. Shared recipe with my foodie family and friends! Will definitely make again, and soon!!!
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Delicious, although I added another 1/2 cup of chicken broth once the rice was cooked and remaining ingredients were added to make sure it all stayed moist and the spinach would wilt. I will definitely make this dish again!
Really good, the only thing I substituted was the Orzo pasta and i put in Rotini pasta and it was Amazing :)
Delicious, thank you. I used a little additional stock, added some chopped yellow onions to the orzo, sprinkled in a little Aleppo pepper, and used the zest from the lemons too - all small additions to a lovely recipe.