Print
Ingredients
Scale
- 1 tablespoon olive oil
- ½ cup finely diced onion
- 3 cloves garlic, finely minced
- 1 ½ cups uncooked orzo
- 3 cups low-sodium chicken broth
- 1 cup milk (preferably not skim)
- ½ cup cream
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ teaspoon salt
- pinch black pepper
- 1 cup freshly grated parmesan cheese, plus more for serving
- 3 cups cooked, chopped chicken
- 2 to 3 cups chopped fresh baby spinach
- 2 teaspoons fresh lemon zest
Instructions
- Heat olive oil in a deep 12-inch skillet over medium heat.
- Add diced onion and cook until translucent, about 2 to 3 minutes.
- Stir in minced garlic and cook until fragrant, approximately 30 seconds, stirring constantly.
- Add uncooked orzo, stirring constantly until lightly toasted, about 1 to 2 minutes.
- Mix in chicken broth, milk, cream, lemon juice, salt, and pepper.
- Bring the mixture to a simmer and cook, stirring often, for 9 to 10 minutes until orzo is al dente.
- Remove from heat and stir in Parmesan cheese until melted; season with additional salt and pepper if needed.
- Incorporate chopped chicken, spinach, and lemon zest; heat through if necessary over medium-low heat.
- Serve warm, topped with additional Parmesan cheese if desired.
Notes
For extra flavor, use homemade chicken broth.
You can swap in other vegetables such as peas or asparagus if desired.
Best enjoyed immediately for the creamiest texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg