Lemon Butter Chicken Orzo Cooking Guide

• Start by zesting and juicing the lemons. Mince the garlic and roughly chop the fresh parsley. Cut the chicken breasts into bite-sized pieces for quick cooking and even flavor distribution.
• In your large skillet, melt half of the butter over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through—about 5-6 minutes. Remove the chicken from the skillet and set aside.
• Lower the heat to medium. Add the remaining butter to the skillet, then toss in the minced garlic. Sauté for about 30 seconds until fragrant—don’t let it burn! Add the orzo pasta and cook, stirring frequently, until the orzo is lightly toasted and golden, about 2-3 minutes.
• Pour in the chicken broth, lemon zest, and lemon juice. Stir well to combine. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
• Return the cooked chicken to the skillet along with the fresh spinach. Stir until the spinach wilts and everything is heated through. Off the heat, stir in the grated Parmesan cheese for a creamy finish. Adjust seasoning with salt and pepper to taste.
• Sprinkle chopped fresh parsley over the top and serve immediately. This dish shines best when enjoyed warm but also makes excellent leftovers.