A quick and flavorful skillet meal with tender chicken, lemony orzo, spinach, and Parmesan—all made in one pan for easy cleanup and big taste.

1 pound boneless, skinless chicken breasts or thighs, cut into 1‑inch pieces

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried oregano

4 cloves garlic, minced

1 small onion, finely chopped

1 cup orzo pasta

2½ cups low‑sodium chicken broth

Zest and juice of 1 lemon

½ cup grated Parmesan cheese

2 cups baby spinach

2 tablespoons chopped fresh parsley (optional, for garnish)

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Season chicken with salt, pepper, and oregano.

In a large skillet over medium-high, heat olive oil and brown the chicken for 4–5 minutes. Remove and set aside.

Lower heat to medium. Sauté garlic and onion for 2 minutes.

Stir in orzo and toast for 1 minute.

Add chicken broth, lemon zest and juice. Bring to a gentle boil, then cover and simmer 10–12 minutes, stirring occasionally.

Return chicken to the pan. Stir in Parmesan and spinach. Cook 2 more minutes until heated and wilted.

Adjust seasoning and garnish with parsley if desired.

Substitute spinach with kale or arugula.

Try feta or cream cheese instead of Parmesan.

Add red pepper flakes or lemon pepper for extra flavor.

Splash in cream for a richer texture.