One Pot Lemon Chicken Orzo

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This one-pot chicken orzo meal is delightfully rich and creamy, much like risotto, but without the constant stirring required! The addition of lemon provides a refreshing touch, while parsley and spinach contribute vibrant colors.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine world cuisine

Servings

Calories 891 kcal

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 tablespoon chopped garlic
1 cup (7 oz.) uncooked orzo
2 cups heavy cream
1 cup chicken broth
2 lemons, zested and juiced
2 cups shredded cooked chicken
3 cups baby spinach
½ cup shredded fontina cheese
¼ cup freshly grated Parmesan cheese, plus more for garnish.
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
¾ teaspoon black pepper
½ teaspoon table salt

Instructions

Gather all ingredients.
Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in orzo and cook, stirring constantly, until lightly toasted, about 1 minute.
Stir in heavy cream, broth, about 1 teaspoon lemon zest, and 3 tablespoons lemon juice; bring to a simmer over medium heat, stirring occasionally to prevent the bottom from sticking, about 3 minutes. Reduce heat to medium-low; simmer, stirring constantly, until orzo is tender and mixture is thickened, 8 to 10 minutes.
Stir in chicken and spinach until spinach wilts, about 1 minute. Remove from heat. Stir in fontina, Parmesan, parsley, pepper, and salt until creamy, about 30 seconds.
Serve immediately topped with additional Parmesan and parsley.