Lemon Chicken Orzo
User Reviews
4.9
Lemon Chicken Orzo
Description
This recipe starts with sautéing onion in butter and olive oil for aromatics, then adding garlic, Italian seasoning, and orzo to toast lightly. Chicken broth, lemon juice, and heavy cream are poured in to cook the orzo gently until tender, with the sauce thickening as the liquid reduces. Shredded cooked chicken is stirred in for protein, followed by Parmesan cheese and fresh spinach off the heat to finish with creaminess and a touch of green.
The lemon juice provides a gentle acidity that brightens the rich cream and Parmesan, while the orzo offers small, tender pasta shapes that soak up the flavorful sauce. The spinach adds freshness and color.
Serve the dish hot as a wholesome main, suitable for family dinners or leftovers. Adjust seasoning with salt and pepper to taste.
If the orzo absorbs liquid too quickly, lowering the heat or adding more broth or cream can help the pasta cook fully without drying. The cream is essential for sauce stability, as substitutions may cause curdling due to the citrus content.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 cup orzo pasta uncooked
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 1 cup heavy cream aka whipping cream
- 2 cups chicken cooked, shredded or rotisserie
- 1/2 cup Parmesan Cheese freshly grated
- 2 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
- Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).
- Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked. See notes below and blog post for troubleshooting tips.
- Stir in the chicken.
- Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately.
Notes
- The recipe yields 4-6 servings depending on appetite.
- Using cream is important to prevent curdling from lemon acidity; lower-fat substitutes are not recommended.
- If the orzo cooks too fast and liquid reduces, reduce heat and add more broth or cream as needed.
- To adjust sauce thickness, cover the pot after cooking to let orzo absorb remaining liquid.
- Orzo is a pasta and cannot be swapped directly with rice without recipe adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 34g | 11% |
| Protein | 30g | 60% |
| Fat | 40g | 62% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 160mg | 53% |
| Sodium | 761mg | 32% |
| Potassium | 511mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2593IU | 52% |
| Vitamin C | 17mg | 19% |
| Calcium | 223mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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