One Pot Lemon Chicken Orzo

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

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

Directions

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.