Step by step

Method

4 steps

1. 1

   Season 1.25 lb bite-size chicken thighs or breasts with kosher salt and pepper. Heat 2 tablespoons olive oil in a wide skillet or Dutch oven over medium-high. Brown the chicken 5–6 minutes, stirring once or twice, until no pink remains and the edges get a little color. Add 3 minced garlic cloves and cook 30 seconds until fragrant — don't let it burn.

2. 2

   Stir in 1 cup orzo so it picks up the pan fat, then pour in 3 cups chicken broth. Bring to a simmer, cover, and cook 12–15 minutes, stirring once halfway, until the orzo is tender and most of the liquid is absorbed.

3. 3

   Stir in 2 cups baby spinach, the zest and juice of 1 lemon, and ⅓ cup grated Parmesan until the spinach wilts and the pot looks creamy.

4. 4

   Taste for salt and lemon — add another squeeze of juice if it needs brightness. Serve warm. You want creamy lemony orzo with tender chicken and wilted greens — not a dry sticky pot or a watery undercooked orzo soup.