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–+ servings

Creamy One-Pot Lemon Chicken Orzo

A creamy, comforting lemon chicken orzo made in one pot with fresh spinach and Parmesan. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken, Dinner, Pasta, Quick Meals
Cuisine: American
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil preferably California-grown
  • 2 tablespoons unsalted butter
  • 1/2 medium yellow or sweet onion diced
  • 3 cloves garlic minced
  • 1/4 teaspoon Italian seasoning
  • 1 cup uncooked orzo pasta about 6 ounces
  • 2 cups low-sodium chicken broth
  • 2 tablespoons fresh lemon juice from 1 Meyer lemon if available
  • 1 cup heavy whipping cream do not substitute with lower fat
  • 2 cups shredded cooked chicken rotisserie or leftover
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach packed
  • salt and freshly ground black pepper to taste

Method
 

  1. In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the diced onion and sauté for 3 to 4 minutes until softened.
  2. Add the minced garlic, Italian seasoning, and uncooked orzo. Cook, stirring often, for 2 to 3 minutes to toast the orzo and enhance flavor.
  3. Pour in the chicken broth, lemon juice, and heavy cream. Stir well and bring to a gentle bubble. Reduce heat to medium or medium-low so the liquid simmers gently, not vigorously. Cook uncovered for 10 minutes, stirring occasionally, until the orzo is tender and the sauce thickens slightly.
  4. Stir in the shredded cooked chicken until heated through, about 1 minute.
  5. Remove the pot from heat. Stir in the grated Parmesan and fresh spinach until the spinach wilts. Cover the pot and let it rest for 3 to 5 minutes, allowing the sauce to thicken further. Season with salt and pepper to taste. Serve immediately.

Nutrition

Calories: 620kcalCarbohydrates: 42gProtein: 38gFat: 33gSaturated Fat: 18gCholesterol: 155mgSodium: 820mgFiber: 3gSugar: 5g

Notes

For best results, use full-fat heavy cream; lower-fat alternatives may curdle due to heat and citrus. If the orzo absorbs liquid too quickly, add a splash more broth or cream and lower the heat. If the sauce is too thin, cover the pot longer after cooking so the orzo absorbs excess liquid. This recipe serves 4 as a main dish or 6 as a side. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of broth. To make ahead, prepare without the spinach and add it when reheating. For a California twist, garnish with fresh lemon zest and toasted almonds.

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