Start by heating the olive oil in your large skillet over medium-high heat. Once hot, add the cubed chicken breast, seasoning it with salt and pepper. Cook the chicken until it’s golden brown on all sides and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside while you prepare the orzo base.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the orzo pasta, stirring frequently to toast it lightly. This step enhances the nutty flavor of the orzo and ensures it cooks evenly.
Pour in the chicken broth, along with the lemon zest and juice. Stir everything together, making sure the orzo is submerged in the liquid. Bring to a gentle boil, then reduce the heat to medium-low and cover the pan. Let it simmer for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
Return the cooked chicken to the pan, then fold in the chopped spinach and halved cherry tomatoes. The residual heat will wilt the spinach and soften the tomatoes slightly. Cook for an additional 2-3 minutes until everything is heated through.
Remove the skillet from heat and stir in the grated Parmesan cheese. This will create a luscious, creamy texture throughout the dish. Taste and adjust seasoning with salt and pepper as needed. Finally, sprinkle fresh parsley over the top for a bright, herbal finish.
