Description
A creamy, one‑pot lemon chicken orzo dish with tender chicken, spinach, and Parmesan in a bright citrus cream sauce.
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp butter
- ½ medium onion, chopped
- 3 cloves garlic, minced
- ¼ tsp Italian seasoning
- 1 cup uncooked orzo
- 2 cups chicken broth
- 2 Tbsp fresh lemon juice
- 1 cup heavy cream
- 2 cups cooked shredded chicken (rotisserie or leftover)
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt & pepper, to taste
Instructions
- In a large pot, heat olive oil and butter over medium‑high. Sauté onion 3‑4 minutes until softened.
- Add garlic, Italian seasoning, and orzo; cook 2‑3 minutes, stirring, to toast the orzo.
- Pour in chicken broth, heavy cream, and lemon juice. Bring to a gentle simmer.
- Cook, stirring occasionally, until orzo is tender and most liquid is absorbed, about 12‑15 minutes.
- Stir in shredded chicken, spinach, and Parmesan until heated through and creamy.
- Season with salt and pepper to taste; serve immediately.
Notes
- If sauce seems too thin, let sit a few minutes off heat to thicken; if too thick, add extra broth or cream.
- Fresh lemon zest can be added for more citrus flavor.
- Substitute coconut milk for a dairy‑free version, or use half‑and‑half (but may curdle).
- Leftovers store well in fridge for 2‑3 days; add splash of broth when reheating.