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Creamy Lemon Chicken Orzo Recipe
Ash Tyrrell

Creamy Lemon Chicken Orzo Recipe

I still remember the first time I made this creamy lemon chicken orzo on a random Tuesday when I had nothing planned for dinner. I pulled out a rotisserie chicken, a lemon, and a bag of orzo, and within half an hour I had a bowl of something that tasted like it took way more effort than it actually did
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – helps the butter not burn while you sauté the onion
  • 2 tablespoons butter – adds richness and helps build the flavor base
  • 1/2 medium onion chopped – gives the dish its savory foundation
  • 3 cloves garlic minced – fresh is best here, jarred garlic won't give you the same punch
  • 1/4 teaspoon Italian seasoning – a quick way to add herby depth without measuring five spices
  • 1 cup uncooked orzo – toasting it first gives a slightly nutty flavor before it simmers
  • 2 cups chicken broth – use low-sodium so you can control the seasoning at the end
  • 2 tablespoons fresh lemon juice – bottled juice works in a pinch but fresh tastes brighter
  • 1 cup heavy cream – don't swap this for milk or half-and-half it can curdle over heat
  • 2 cups shredded cooked chicken – rotisserie chicken saves you a step and adds great flavor
  • 1/2 cup parmesan cheese freshly grated – pre-shredded cheese doesn't melt as smoothly
  • 2 cups fresh baby spinach – skip frozen spinach it releases too much water into the sauce
  • Salt and pepper to taste – add this at the end once the cheese and broth have seasoned it

Method
 

  1. Warm the olive oil and butter together in your pot over medium-high heat. Add the chopped onion and let it cook for three to four minutes, stirring now and then, until it turns soft and slightly golden. This step builds the flavor base for everything that follows.
  2. Stir in the garlic, Italian seasoning, and uncooked orzo. Let it cook for two to three minutes, stirring often so nothing sticks or burns. This little bit of toasting gives the orzo a deeper, nuttier flavor once it simmers in the broth.
  3. Pour in the chicken broth, lemon juice, and heavy cream, then stir everything together. Once it starts to bubble gently, let it cook uncovered for about ten minutes, stirring fairly often so the orzo doesn't stick to the bottom of the pot.
  4. Once the orzo has softened and the liquid has mostly been absorbed, stir in the shredded chicken. This is where the dish starts to smell amazing, and you'll notice the sauce thickening up nicely around the pasta.
  5. Take the pot off the heat completely, then stir in the parmesan and fresh spinach. Cover it and let it sit for three to five minutes so the spinach wilts and the sauce thickens to a creamy consistency. Season with salt and pepper before serving.

Notes

  • I always taste the sauce before adding extra salt, since the parmesan and broth already bring plenty of seasoning.
  • I keep a little extra broth or cream nearby in case the orzo soaks up more liquid than expected.
  • I grate my own parmesan every single time because it melts so much smoother than the pre-shredded kind.
  • I let the dish rest, covered, for a few extra minutes if I want the sauce to thicken up more before serving.
  • I use freshly squeezed lemon juice instead of bottled, since it makes the whole dish taste noticeably brighter.