Description
A creamy, lemony orzo dish with tender chicken, fresh herbs, and Parmesan cheese. Quick enough for weeknights but elegant enough for company!
Ingredients
Scale
- 1 lb (450g) boneless chicken breasts or thighs, cubed
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 shallot, finely diced
- 1 1/2 cups (300g) orzo pasta
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional Garnish:
- Lemon slices
- Extra Parmesan
- Red pepper flakes
Instructions
- Sear Chicken: Heat oil in large skillet over medium-high. Season chicken with salt/pepper and cook until golden (5-6 mins). Remove and set aside.
- Sauté Aromatics: In same skillet, cook shallot 2 mins until soft. Add garlic and cook 30 secs until fragrant.
- Toast Orzo: Add orzo and stir to coat in oil. Cook 2 mins until lightly toasted.
- Simmer: Pour in broth and cream. Bring to boil, then reduce heat to simmer. Cover and cook 10 mins, stirring occasionally.
- Finish: Stir in chicken, lemon juice/zest, Parmesan, and spinach. Cook 2 mins until spinach wilts.
- Serve: Mix in herbs. Garnish with lemon, extra cheese, and pepper flakes.
Notes
- One-pot tip: Use a deep skillet or Dutch oven
- Lighter option: Substitute half-and-half for heavy cream
- Make ahead: Reheats well with splash of broth
- Vegetarian version: Omit chicken, use veggie broth
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: One-Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg