Lemon chicken with creamy spinach orzo

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (about 1.5 lb total, pounded to even thickness)
• 3 tablespoons Lemon Juice (freshly squeezed)
• 4 tablespoons Olive Oil (extra‑virgin, divided)
• 5 cloves Garlic (3 sliced for marinate, 2 minced for spinach)
• 1 teaspoon Salt (plus extra for seasoning)
• ½ teaspoon Black Pepper (freshly ground)
• ½ teaspoon Paprika (sweet or smoked)
• ½ teaspoon Dried Oregano (optional)
• 1 cup Orzo Pasta (dry)
• 4 cups Baby Spinach (packed)
• 4 ounces Mascarpone Cheese (room temperature)
• ¼ cup Parmesan Cheese (freshly grated)
• 1 tablespoon Additional Lemon Juice (finishing) (to brighten sauce)

Instructions

1. Make the Marinade

   In a mixing bowl combine 3 Tbsp lemon juice, 2 Tbsp olive oil, 3 sliced garlic cloves, 1 tsp salt, ½ tsp black pepper, ½ tsp paprika, and ½ tsp dried oregano. Whisk briefly, then add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours).

   Time: PT5M

2. Cook the Chicken

   Heat the large skillet over medium‑high heat and add 1 Tbsp olive oil. Remove chicken from the fridge, letting it sit 5 minutes at room temperature, then place in the hot pan. Cook 3‑4 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.

   Time: PT8M

   Temperature: Medium‑high heat

3. Cook the Orzo

   Bring a pot of salted water to a boil. Add 1 cup dry orzo and cook 8‑9 minutes until al dente. Drain, reserving ½ cup of the hot pasta water, and set aside.

   Time: PT10M

   Temperature: Boiling

4. Sauté Spinach and Garlic

   In the same skillet (add another splash of olive oil if needed) add the remaining 2 minced garlic cloves and sauté 30 seconds until fragrant. Add the baby spinach and cook, stirring, until wilted, about 2‑3 minutes. Season lightly with salt and pepper.

   Time: PT3M

   Temperature: Medium heat

5. Create the Creamy Sauce

   Reduce heat to low. Stir in the 4 oz mascarpone, breaking it up with the spatula until it begins to melt. Gradually whisk in the reserved pasta water until the sauce reaches a silky consistency. Add ¼ cup grated Parmesan, the remaining lemon juice, and adjust salt and pepper to taste. Cook another 1‑2 minutes, ensuring the sauce does not scorch.

   Time: PT4M

   Temperature: Low heat

6. Combine and Serve

   Add the cooked orzo to the skillet, tossing to coat evenly with the sauce. Return the sliced chicken to the pan, nestling it among the pasta. Warm everything together for 1‑2 minutes. Garnish with a pinch of lemon zest if desired and serve immediately.

   Time: PT2M

   Temperature: Medium heat

Nutrition Facts

Calories

540

Protein

37 g

Carbohydrates

38 g

Fat

17 g

Fiber

1 g