Easy One-Pot Lemon Chicken Orzo

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 1 cup Orzo Pasta (dry)
• 2 cups Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (full‑fat)
• 1 large Lemon (zest and juice (about 2 tbsp juice))
• 2 cups Cooked Chicken (shredded; leftover rotisserie or boiled breast)
• 2 cups Fresh Spinach (packed, washed)
• 0.5 cup Fontina Cheese (shredded)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper
• to garnish Cracked Black Pepper

Instructions

1. Heat Oil

   Add olive oil to the skillet and heat over medium heat until shimmering, about 2 minutes.

   Time: PT2M

   Temperature: medium

2. Sauté Onion

   Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Add Garlic

   Stir in the minced garlic and cook for 1 minute, just until fragrant.

   Time: PT1M

   Temperature: medium

4. Toast Orzo

   Add the dry orzo to the pan, stirring to coat each grain with oil. Cook for 2 minutes, allowing the orzo to lightly toast.

   Time: PT2M

   Temperature: medium

5. Add Liquids and Lemon

   Pour in the chicken broth and heavy cream, then add the lemon zest and lemon juice. Increase heat to bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium‑high

6. Simmer Orzo

   Reduce heat to maintain a low simmer. Cook, stirring occasionally, until the orzo absorbs most of the liquid and the sauce thickens, about 12 minutes.

   Time: PT12M

   Temperature: low

7. Season

   Season the dish with salt and black pepper to taste, stirring to combine.

   Time: PT1M

8. Add Chicken and Spinach

   Stir in the shredded cooked chicken and fresh spinach. Cook for about 5 minutes, or until the spinach wilts and the chicken is heated through.

   Time: PT5M

   Temperature: medium

9. Finish with Cheese

   Turn off the heat. Immediately stir in the shredded Fontina and grated Parmesan until melted and incorporated. Adjust seasoning if needed.

   Time: PT2M

10. Garnish and Serve

    Sprinkle chopped parsley, extra lemon zest, and cracked black pepper over the top. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

15g

Fiber

2g