Lemon Chicken Orzo
Creamy, lemony one-pot orzo with shredded chicken and spinach ready in about 35 minutes.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and cutting board
- Grater
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 (whipping cream)
- 2 cups shredded cooked or rotisserie chicken
- 1/2 cup freshly grated Parmesan cheese
- 2 cups packed fresh baby spinach
- salt and pepper to taste
Instructions
- Heat the olive oil and butter in a large pot over medium-high heat until the butter melts.
- Add the chopped onion and sauté for 3–4 minutes until softened.
- Stir in the minced garlic and Italian seasoning, then add the orzo and cook 2–3 minutes, stirring frequently to lightly toast the pasta.
- Pour in the chicken broth, lemon juice, and heavy cream and bring to a gentle simmer. Reduce heat if it starts to boil vigorously.
- Cook uncovered for about 10 minutes, stirring fairly often, until the orzo is tender and the liquid is mostly absorbed. Adjust the heat or add a splash more broth or cream if the pasta is cooking too quickly.
- Stir in the shredded chicken to warm through.
- Remove the pot from the heat, stir in the Parmesan and 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.
Notes
- Serves 4–6 depending on portion size.
- Do not substitute the cream or the sauce may curdle with the lemon.
- If the orzo soaks up liquid too quickly, lower the heat or add a splash more broth or cream.
- If there’s excess liquid, cover the pot longer to let the orzo absorb it.
- Orzo is pasta; using rice requires different liquid and timing.