One Pot Lemon Chicken Orzo
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.
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.
Nutrition
Calories: 891kcalCarbohydrates: 52gProtein: 35gFat: 63gSaturated Fat: 34gCholesterol: 237mgSodium: 814mgPotassium: 461mgFiber: 5g
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