Lemon Chicken Orzo
A creamy, lemony one-pot orzo with shredded chicken and spinach ready in under 30 minutes.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 1 cup heavy cream or whipping cream
- 2 cups shredded cooked chicken rotisserie or cooked chicken
- 1/2 cup Parmesan cheese freshly grated
- 2 cups baby spinach packed, fresh
- Salt and pepper to taste
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat until the butter melts.
- Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
- Add the minced garlic and Italian seasoning, then add the dry orzo; cook 2–3 minutes, stirring frequently, to lightly toast the pasta.
- Pour in the chicken broth, lemon juice, and heavy cream and bring the mixture to a gentle simmer over medium to medium-low heat.
- Cook uncovered for about 10 minutes, stirring fairly often, until the orzo is tender and most of the liquid is absorbed; adjust heat as needed to maintain a gentle bubble.
- Stir in the shredded chicken to warm through.
- Remove the pot from heat, stir in the grated Parmesan and packed baby spinach, then cover and let sit 3–5 minutes until the spinach wilts and the sauce thickens.
- Season with salt and pepper to taste and serve immediately.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
- grater (for Parmesan)
Notes
- Serves 4–6 depending on portion size.
- Do not substitute the cream or the sauce may curdle from the citrus and heat.
- If the orzo is absorbing liquid too quickly, lower the heat or add a splash more broth or cream.
- If there's excess liquid after cooking, cover the pot longer to allow the orzo to absorb it.
- Orzo is pasta; switching to rice requires different liquid and timing.