Mains
One Pot Lemon Chicken Orzo
4 servings
porciones20 minutes
tiempo activo40 minutes
tiempo totalIngredientes
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
1/2 cup shredded fontina cheese
1/4 cup freshly grated Parmesan cheese, plus more for garnish.
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
3/4 teaspoon black pepper
1/2 teaspoon table salt
Instrucciones
Gather all ingredients.
Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in orzo and cook, stirring constantly, until lightly toasted, about 1 minute.
Stir in heavy cream, broth, about 1 teaspoon lemon zest, and 3 tablespoons lemon juice; bring to a simmer over medium heat, stirring occasionally to prevent the bottom from sticking, about 3 minutes. Reduce heat to medium-low; simmer, stirring constantly, until orzo is tender and mixture is thickened, 8 to 10 minutes.
Stir in chicken and spinach until spinach wilts, about 1 minute. Remove from heat. Stir in fontina, Parmesan, parsley, pepper, and salt until creamy, about 30 seconds. Serve immediately topped with additional Parmesan and parsley.
4 servings
porciones20 minutes
tiempo activo40 minutes
tiempo total