Step-by-Step Instructions

• First things first, heat that olive oil in a large skillet or Dutch oven over medium-high heat. Add your chicken and season with salt and pepper. Cook until golden brown and cooked through. Remove the chicken and set it aside.
• Now, toss in the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute. You know it’s ready when your kitchen smells like a fancy Italian restaurant.
• Add the orzo to the skillet and toast it for a minute or two, stirring constantly. This little trick gives it a lovely nutty flavor. Don’t skip it!
• Pour in the chicken broth, lemon juice, and lemon zest. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the orzo is cooked al dente.
• Remove the lid and stir in the cooked chicken, Parmesan cheese, and fresh spinach. Cook until the spinach wilts, about 1-2 minutes.
• Finally, stir in the fresh parsley. Season with more salt and pepper if needed. Serve hot and prepare for compliments.