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One Pot Lemon Chicken Orzo
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Creamy one-pot lemon chicken orzo with cheese mimics the luxuriousness of risotto.
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
  • 0.5 cup shredded fontina cheese
  • 0.25 cup freshly grated Parmesan cheese, plus more for garnish.
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 0.75 teaspoon black pepper
  • 0.5 teaspoon table salt
Instructions:
  • Prepare all ingredients.
  • In a large Dutch oven over medium heat, sauté onion until softened, about 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Then, stir in orzo and cook until lightly toasted, about 1 minute, stirring constantly.
  • Mix in heavy cream, broth, approximately 1 teaspoon of lemon zest, and 3 tablespoons of lemon juice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to avoid sticking to the bottom, for about 3 minutes. Lower the heat to medium-low and simmer while stirring constantly until the orzo is tender and the mixture thickens, which should take about 8 to 10 minutes.
  • Mix in the chicken and spinach until the spinach wilts, around 1 minute. Take the mixture off the heat. Stir in the fontina, Parmesan, parsley, pepper, and salt until creamy, approximately 30 seconds.
  • Garnish with extra Parmesan and fresh parsley before serving hot and fresh.

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