One Pot Lemon Chicken Orzo

This one pot chicken orzo dish is wonderfully cheesy and creamy similar to risotto, but you don't need to stir! Lemon gives it brightness and parsley and spinach add color.  Hello lemony creamy goodness. This is certainly my kind of speedy weeknight meal, with juicy chicken thighs (breasts can absolutely be substituted) and the creamiest orzo with just the right amount of lemon of course, which all comes together in a single pot. It’s less dishes for everyone involved. 

You can also throw in your favorite kind of greens – kale, spinach, collard greens or even swiss chard. Even the pickiest of eaters will get their share of greens in here, all soaked and swimming in this lovely creaminess.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 tablespoon chopped garlic
• 1 cup (7 oz.) uncooked orzo
• 2 cups heavy cream
• 1 cup chicken broth
• 2 lemons, zested and juiced
• 2 cups shredded cooked chicken
• 3 cups baby spinach
• ½ cup shredded fontina cheese
• ¼ cup freshly grated Parmesan cheese, plus more for garnish.
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• ¾ teaspoon black pepper
• ½ teaspoon table salt

Read also: 

• Protein-Packed Quinoa Breakfast Bowls
• Quick and Healthy Protein Donut Holes Recipe
• How to Make a Creamy Yogurt Dip
• Spring Dishes Using Nutrient-Dense Super Foods

Directions

Step 1

Gather all ingredients.

Step 2 

In a large Dutch oven, heat the oil over medium heat. Add onion and simmer for 2 to 3 minutes, stirring periodically, until softened. Add the garlic and simmer for approximately 30 seconds, stirring now and again, until fragrant. Add the orzo and heat, stirring frequently, for approximately a minute, or until gently toasted.

Step 3

Incorporate heavy cream, broth, a teaspoon or so of lemon zest, and three tablespoons of lemon juice. Simmer over medium heat, stirring from time to time to avoid the bottom from sticking, for around three minutes. Lower the heat to medium-low and simmer for 8 to 10 minutes, stirring often, until the orzo is soft and the sauce has thickened.

Step 4

Stir in chicken and spinach for one minute, or until spinach wilts. Take off the heat. For approximately 30 seconds, stir in fontina, Parmesan, parsley, pepper, and salt until creamy.5.

Step 5

Serve immediately topped with additional Parmesan and parsley.