Creamy Lemon Chicken Orzo (One Pot)

Get your skillet hot and shimmery with olive oil. Season the chicken with salt and pepper, then toss those bite-sized pieces in. Sizzle them for 4–5 minutes until they turn a lovely golden brown and smell amazing.

Add the diced onion straight into the skillet, cook for 2 minutes until they soften and become translucent. Then, stir in the minced garlic and Italian seasoning and let it mingle with everything for 30 seconds of flavor fireworks.

Pour in the dry orzo and the chicken broth, then crank the heat up to bring it all to a lively simmer. Once bubbling, reduce the heat to medium-low, slap on a cover, and cook for 10–12 minutes. Give it a good stir once or twice until the orzo is tender and soaking up all those tasty juices.

Toss in the baby spinach to let it wilt into green goodness. Turn off the heat (no more boiling magic needed!). Stir in the Parmesan, half-and-half, and lemon zest and juice. Adjust the seasoning if needed, dig in, and enjoy your creamy, zesty, veggie-packed masterpiece!