Creamy Lemon Chicken Orzo: Comfort in Every Bite

This Creamy Lemon Chicken Orzo is a must-try dish filled with flavor and comfort, prepared in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Adds richness and helps sauté vegetables; feel free to substitute with any neutral oil if needed.
1 tablespoon Butter Enhances the flavor and creaminess; for a dairy-free version, use more oil instead.
1/2 medium Onion, chopped Provides a savory base; shallots can be used for a subtler flavor.
3 cloves Garlic, minced Adds aromatic depth; fresh is preferred, but garlic powder works in a pinch.
1/4 teaspoon Italian Seasoning Brings a blend of herbs for added flavor; you can substitute it with dried basil or oregano.

For the Pasta

1 cup Uncooked Orzo Pasta The star of the dish, offering cozy comfort; do not substitute with rice unless adjusting liquid ratios.
2 cups Chicken Broth Provides savory liquid for cooking; both homemade and store-bought are fine.
2 tablespoons Lemon Juice Adds a refreshing acidity and brightness; freshly squeezed is best, but bottled is fine in a pinch.
1 cup Heavy/Whipping Cream Creates the luscious creamy sauce; substitute with half-and-half for a lighter option.
2 cups Shredded Cooked/Rotisserie Chicken Your main protein source for convenience; any cooked chicken can be used here.

For the Finish

1/2 cup Parmesan Cheese, freshly grated Adds a nutty, creamy note; Pecorino can be used as an alternative.
2 cups Fresh Baby Spinach, packed Provides pop of color and nutrients; kale or Swiss chard are good substitutes.
Salt & Pepper Season to taste to elevate all flavors in this lemon chicken orzo dish!

Equipment

large pot

Method

Step-by-Step Instructions for Lemon Chicken Orzo

In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is melted and bubbling, add 1/2 medium chopped onion. Sauté the onion for 3-4 minutes until it turns translucent and fragrant, ensuring to stir occasionally for even cooking.
Next, stir in 3 minced garlic cloves and 1/4 teaspoon of Italian seasoning, cooking for 1 minute until fragrant. Then, add 1 cup of uncooked orzo to the pot, toasting it for 2-3 minutes while stirring continuously.
Pour in 2 cups of chicken broth and 2 tablespoons of lemon juice, followed by 1 cup of heavy cream. Bring the mixture to a gentle simmer, ensuring it is bubbling lightly. Cook uncovered for about 10 minutes, stirring frequently, until the orzo absorbs most of the liquid and is tender but still has a slight bite.
Once the orzo is cooked, carefully fold in 2 cups of shredded cooked chicken. Stir it in gently, allowing the heat from the pot to warm the chicken through, which should take about 2-3 minutes.
Remove the pot from heat and stir in 1/2 cup of freshly grated Parmesan cheese and 2 cups of packed fresh baby spinach. Cover the pot for 3-5 minutes to allow the cheese to melt and the spinach to wilt.
Before serving, taste and season with salt and pepper to your liking, enhancing the vibrant flavors. Serve the creamy lemon chicken orzo warm, garnished with extra Parmesan if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in portions for up to 2 months. Reheat gently with a splash of broth or cream.

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