If you have been craving a dish that’s bursting with bright, fresh flavors and offers a delightful mix of textures, the Lemon Herb Chicken & Orzo with Spinach Recipe is exactly what you need. This dish combines juicy, citrus-infused chicken with tender orzo pasta and vibrant baby spinach, all elevated by the tangy kick of lemon and the richness of feta cheese. Whether for a quick weeknight dinner or an elegant meal to impress friends, this recipe brings together simplicity and sophistication in every bite.
Ingredients You’ll Need
Each ingredient in this Lemon Herb Chicken & Orzo with Spinach Recipe plays a crucial role in balancing flavors and creating a harmonious, satisfying dish. From the zesty lemon enhancing the chicken to the fresh herbs brightening the orzo, these components are straightforward but packed with purpose.
- 1 lb boneless, skinless chicken breasts: The sturdy protein base that soaks up all those vibrant lemon and herb flavors.
- 2 tbsp olive oil: Essential for marinating and cooking the chicken to juicy perfection.
- Zest & juice of 1 lemon: Provides a fresh, citrus punch that lifts the entire dish.
- 2 cloves garlic, minced: Adds savory depth and aromatic warmth.
- 1 tbsp fresh parsley, chopped: Offers a bright, herby freshness that complements the lemon.
- 1 tsp fresh thyme leaves (or 1/2 tsp dried): Infuses an earthy, subtle herbal note.
- Salt & pepper, to taste: The fundamental seasoning to bring all ingredients together beautifully.
- 1 cup orzo pasta: Delicate and tender, it’s a perfect canvas for flavors and texture.
- 3 cups baby spinach: Adds vibrant color, a fresh taste, and a nutrient boost.
- 1 tbsp olive oil (plus extra for drizzling): Keeps the orzo silky and adds richness.
- 1/2 cup crumbled feta cheese: Introduces a creamy, tangy contrast that brightens the plate.
- 1/4 cup sun-dried tomatoes, chopped: Adds a sweet, concentrated burst of flavor enhancing the Mediterranean vibe.
How to Make Lemon Herb Chicken & Orzo with Spinach Recipe
Step 1: Marinate and Cook the Chicken
Begin by whisking together olive oil, lemon zest, lemon juice, minced garlic, fresh parsley, thyme, salt, and pepper in a bowl. This marinade is where the magic starts, infusing the chicken breasts with bright, herbal notes. Coat the chicken in this mixture, letting it sit for at least 15 minutes or up to 30 for a deeper flavor punch. Grill or pan-sear each side for 5 to 6 minutes until the chicken is cooked through and beautifully caramelized. Once done, slice the chicken into tender strips that will pair perfectly with the orzo.
Step 2: Cook the Orzo Pasta
While the chicken marinates, bring a pot of salted water to a boil and add the orzo. Cook until the pasta is al dente — tender but still with a slight bite. Drain the orzo and immediately toss it with olive oil, salt, and pepper to keep it light and flavorful. This step ensures the orzo remains distinct and doesn’t clump together, setting the stage for the spinach and toppings.
Step 3: Wilt the Spinach into the Orzo
Add the fresh baby spinach straight into the warm orzo mixing gently. The heat from the pasta will gently wilt the spinach, maintaining its bright color and fresh taste while adding a silky texture to the overall dish. This simple step packs in nutrients and vibrant greens without any extra fuss.
Step 4: Assemble the Dish
Divide the orzo and spinach mixture into serving bowls. Top with the sliced lemon herb chicken breasts, then drizzle a little extra olive oil over everything for a luscious finish. For an extra Mediterranean touch, scatter crumbled feta cheese and chopped sun-dried tomatoes on top — the feta’s creamy tang and the tomatoes’ sweet intensity are absolute game-changers in this Lemon Herb Chicken & Orzo with Spinach Recipe.
Step 5: Add the Mediterranean Twist
The addition of feta and sun-dried tomatoes transforms the dish from simple and comforting to vibrant and sophisticated. Their flavors meld with the lemon and herbs seamlessly and make every mouthful feel like a delicious escape to the Mediterranean coast.
Step 6: Meal Prep Tip
If you want to prepare this Lemon Herb Chicken & Orzo with Spinach Recipe in advance, store the olive oil or any dressing separately and drizzle it freshly before enjoying. This keeps the flavors zesty and the textures perfect, especially the orzo which can dry out if dressed too early.
How to Serve Lemon Herb Chicken & Orzo with Spinach Recipe
Garnishes
To elevate your presentation and flavor profile, garnish with fresh lemon wedges for those who want an extra citrus burst. Sprinkle chopped fresh parsley or extra thyme leaves to add a pop of green and herbal aroma. A light drizzle of high-quality extra virgin olive oil adds shine and richness before serving.
Side Dishes
This dish stands beautifully on its own but also pairs wonderfully with crisp sides like a simple cucumber and tomato salad or roasted seasonal vegetables. A crusty bread or warm pita can add a comforting touch, perfect for soaking up any leftover juices.
Creative Ways to Present
For entertaining, try serving the orzo and chicken in shallow bowls with distinct layers—spinach-orzo at the bottom, chicken slices artfully fanned on top, then garnished as you like. Another fun idea is to create a colorful platter for sharing, allowing everyone to serve themselves the exact balance of flavors they desire. No matter how you present it, the vibrancy of this Lemon Herb Chicken & Orzo with Spinach Recipe will steal the show.
Make Ahead and Storage
Storing Leftovers
Place any leftover Lemon Herb Chicken & Orzo with Spinach Recipe in an airtight container in the refrigerator within two hours of cooking. It will keep well for up to 3 days, making it an excellent option for quick lunches or dinners during a busy week.
Freezing
This dish is best enjoyed fresh, but you can freeze cooked chicken separately for up to 2 months. The orzo with spinach is less suitable for freezing due to texture changes upon thawing, so it’s best to prepare the sides fresh or store them refrigerated only.
Reheating
Reheat leftovers gently in a skillet over medium heat or microwave, adding a splash of water or olive oil to keep the orzo moist. Avoid overcooking to preserve the tender texture of the chicken and the freshness of the spinach.
FAQs
Can I use other types of pasta instead of orzo?
Absolutely! Small pasta shapes like couscous, quinoa, or even tiny shells work well in this recipe. Just adjust the cooking time to the pasta’s instructions.
Is it possible to make this recipe vegetarian?
Definitely. Simply omit the chicken and add extra spinach or toss in roasted vegetables like zucchini or bell peppers for a colorful, hearty vegetarian version.
How long can I marinate the chicken?
Marinating for at least 15 minutes is key, but up to 30 minutes is ideal for flavor infusion. Avoid over-marinating beyond 2 hours as the lemon’s acidity can start to change the chicken’s texture.
Can I use dried herbs instead of fresh?
Yes, dried herbs like thyme can be used—just reduce the amount by half as dried herbs have a more concentrated flavor than fresh. Fresh parsley really shines in this dish though, so try to use it fresh if possible.
Is this recipe gluten-free?
The recipe as written includes orzo, which contains gluten. To make it gluten-free, substitute orzo with gluten-free pasta or a grain like quinoa or rice.
Final Thoughts
I truly believe the Lemon Herb Chicken & Orzo with Spinach Recipe is one of those dishes that feels like a warm hug on a plate. It’s fresh, flavorful, and comforting all at once, with just the right blend of lightness and richness. Give it a try soon — I promise it will quickly become a go-to favorite in your kitchen!
Print
Lemon Herb Chicken & Orzo with Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Description
A fresh and vibrant Lemon Herb Chicken & Orzo with Spinach recipe featuring tender marinated chicken breasts grilled to perfection, served atop a bed of al dente orzo pasta tossed with wilted baby spinach. Enhanced with a zesty lemon garlic marinade, fresh herbs, and complemented with creamy feta cheese and tangy sun-dried tomatoes, this Mediterranean-inspired dish is perfect for a nutritious weeknight dinner or easy meal prep.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- Zest & juice of 1 lemon
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Salt & pepper, to taste
Orzo and Spinach
- 1 cup orzo pasta
- 3 cups baby spinach
- 1 tbsp olive oil (plus extra for drizzling)
- Salt & pepper, to taste
Toppings
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, chopped
Instructions
- Marinate and cook chicken: In a bowl, combine olive oil, lemon zest and juice, minced garlic, chopped parsley, thyme leaves, salt, and pepper. Coat the chicken breasts with the marinade and let them marinate for 15 to 30 minutes to absorb the flavors. Then, grill or pan-sear the chicken over medium heat for 5 to 6 minutes on each side, or until cooked through and juices run clear. Once cooked, slice the chicken into strips.
- Cook the orzo: Bring a pot of salted water to a boil and cook the orzo pasta until al dente, according to package instructions (usually about 8-10 minutes). Drain the orzo and toss it with 1 tablespoon olive oil, salt, and pepper to prevent sticking and enhance flavor.
- Wilt the spinach: While the orzo is still warm, stir in the baby spinach until it just begins to wilt, ensuring the greens stay vibrant and tender.
- Assemble the dish: Divide the orzo and spinach mixture into serving bowls. Top each with sliced grilled chicken. Drizzle extra olive oil over the top to add richness and shine.
- Add Mediterranean toppings: Sprinkle crumbled feta cheese and chopped sun-dried tomatoes over the assembled bowls for a bright, tangy Mediterranean flavor boost.
- Meal prep tips: For best freshness when storing leftovers, keep any extra olive oil or dressing separate and drizzle it fresh onto the dish just before serving.
Notes
- You can substitute chicken breasts for thighs if you prefer a juicier texture.
- Sun-dried tomatoes can be omitted or replaced with roasted red peppers.
- Use gluten-free orzo or substitute with quinoa for a gluten-free option.
- Try grilling the chicken outdoors or using a stovetop grill pan for best flavor.
- Store leftovers in an airtight container refrigerated up to 3 days.
