1/2 lb boneless chicken thighs or breasts⁠
1 tbsp + 2 tsp extra virgin olive oil ⁠
1 lemon, juiced ⁠
1 lemon, zested⁠
1 tbsp +1 tsp fresh organo leaves⁠
3 cloves garlic, minced ⁠
2 tbsp + 1 tbsp butter ⁠
3/4 cup orzo pasta ⁠
a handful of baby spinach or kale ⁠
1 1/2 cups chicken broth ⁠
1/4 cup milk ⁠
lemon slices⁠
1/4 cup grated parmesan ⁠
Salt and pepper ⁠

Heat a medium skillet over medium heat and add in the oil.⁠

Add chicken to the skillet in a single layer and cook until golden brown, reaching an internal temperature of 165 degrees F, about 8 minutes.⁠
Remove the chicken from the skillet and set aside.⁠

Add 2 tbsp butter to the pan and then add garlic, cook until fragrant for 1 minute than add the orzo.⁠

Toast the pasta for at least 1 minute than add lemon zest, oregano leaves and milk.⁠

Cook uncovered at medium/low heat, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan.⁠

After 10 minutes add milk, baby spinach (or kale) leaves and lemon juice. Let cook for additional 5 minutes.⁠

Once the pasta is done, add parmesan and the remaining 1 tbsp butter, stir and season with salt and pepper.⁠

Return chicken to the pan and garnish with lemon slices and fresh oregano leaves. ⁠

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