Creamy Lemon Chicken Orzo: A Comforting One-Pot Delight

This Creamy Lemon Chicken Orzo is a delightful one-pot meal, combining tender chicken and orzo in a bright, creamy sauce full of lemony goodness.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Can substitute with canola or vegetable oil.
1 tablespoon Butter Use a non-dairy alternative for vegan options.
1 Onion Can replace with shallots for a milder taste.
3 Garlic cloves Minced; avoid pre-minced garlic for better flavor.

For the Pasta

1 tablespoon Italian Seasoning Dried herbs like thyme and oregano can be used if needed.
1 cup Uncooked Orzo Pasta Do not substitute with rice as cooking times differ.

For the Broth

4 cups Chicken Broth Vegetable broth works for a vegetarian option.
1/4 cup Lemon Juice Use fresh juice for the best flavor.

For the Creaminess

1/2 cup Heavy Cream Replace with half-and-half or coconut cream for lighter options.
2 cups Shredded Cooked Chicken Can substitute with grilled chicken breast or tofu for a vegetarian twist.

For the Finish

1/2 cup Freshly Grated Parmesan Cheese Nutritional yeast can stand in as a dairy-free alternative.
3 cups Fresh Baby Spinach Replace with kale or Swiss chard if desired.
to taste Salt Adjust according to taste.
to taste Pepper Adjust according to taste.

Equipment

large pot
wooden spoon
Measuring cups
Measuring spoons

Method

Cooking Directions

In a large pot or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter has melted, add 1 chopped onion and sauté for 3-4 minutes until soft.
Stir in 3 minced garlic cloves and 1 tablespoon of Italian seasoning, cooking for another minute. Add 1 cup of uncooked orzo pasta and toast for 2-3 minutes, stirring frequently.
Pour in 4 cups of chicken broth and 1/4 cup of fresh lemon juice, along with 1/2 cup of heavy cream. Bring to a gentle boil and cook uncovered for about 10 minutes.
Fold in 2 cups of shredded cooked chicken and remove from heat. Add 1/2 cup of Parmesan cheese and 3 cups of spinach. Stir until combined and cover for 3-5 minutes.
Season with salt and pepper to taste, give it a gentle stir, and serve warm.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For best results, use fresh lemon juice and freshly grated Parmesan cheese. Adjust seasoning as necessary before serving.

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