Ingredients
For the Chicken Coating:
- ½ cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon salt (divided)
- ½ teaspoon freshly ground black pepper
For the Chicken:
- 1½ pounds boneless skinless thin-sliced chicken breasts
- 3 tablespoons olive oil (divided)
For the Orzo and Vegetables:
- 3 cups low-sodium chicken broth
- 1½ cups orzo pasta
- 2 cups roughly chopped fresh baby spinach (packed)
- 1 cup grape tomatoes, halved
- 2 lemons (divided)
- ¼ cup thinly sliced fresh basil
- ¼ cup finely grated Parmesan cheese (divided)
Instructions
- Prepare the Chicken: In a shallow bowl, combine the flour and garlic powder. Pound any thicker pieces of chicken breasts to about ¼-inch thickness using the flat side of a meat mallet to ensure even cooking. Cut each piece in half to create smaller serving sizes, then sprinkle with ½ teaspoon salt and ½ teaspoon black pepper evenly over all pieces.
- Coat the Chicken: Dip both sides of each chicken piece into the flour and garlic powder mixture to lightly coat, shaking off any excess flour. Place the coated chicken pieces on a large sheet of foil or clean work surface and repeat until all pieces are coated.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add half of the chicken pieces and cook them for 4 to 5 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the cooked chicken to a plate and tent with foil to keep warm. Repeat this process with the remaining 2 tablespoons of oil and chicken. Once all chicken is cooked, wipe any excess oil from the skillet.
- Cook the Orzo: Return the skillet to medium heat and pour in the chicken broth and orzo pasta. Bring to a boil, then reduce the heat to low and cover. Simmer for 8 to 10 minutes or until the orzo is tender and has absorbed most of the liquid.
- Add Vegetables and Flavorings: Remove the cover and stir in the chopped spinach, halved grape tomatoes, juice of one lemon, fresh basil, and the remaining ½ teaspoon salt. Stir gently to combine and allow the spinach to wilt slightly.
- Combine and Serve: Remove the skillet from heat, return the cooked chicken pieces to the skillet nestling them into the orzo mixture, and sprinkle about half of the grated Parmesan cheese over the top. Cut the remaining lemon into wedges for serving.
- Plate and Garnish: Serve each plate with chicken, orzo, and vegetable mixture. Sprinkle the remaining Parmesan cheese on top and garnish with lemon wedges on the side for an added citrusy kick.
Notes
- For best results, use thin-sliced chicken breasts or pound to an even thickness to ensure quick, even cooking.
- You can substitute baby spinach with baby kale or Swiss chard if preferred.
- If you don't have grape tomatoes, cherry tomatoes work equally well.
- Fresh lemon juice brightens the dish — avoid bottled lemon juice for the best flavor.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free orzo or a small pasta alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
