Lemon Chicken Orzo
Creamy, buttery, and tangy flavors unite with spinach and herbs in this savory one pot dish.
Servings: 6
Calories: 423
Equipment
- Saucepan medium
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3 cloves garlic minced
- 1 Tablespoon basil finely chopped
- 1 teaspoon thyme finely chopped
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup whipping cream
- ¼ cup lemon juice freshly squeezed
- 2 lemons zested
- 2 cups shredded chicken
- 2 cups baby spinach coarsely chopped, or kale
- ½ cup parmesan cheese shredded
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Instructions
- In a medium saucepan, sauté garlic in butter and oil over medium-high heat for 1-2 minutes.
- Add basil, thyme, and orzo. Cook for 2-3 minutes until orzo is lightly toasted, stirring frequently.
- Stir in the chicken broth, cream, lemon juice, and zest. Once it starts to bubble, reduce heat to medium and cook uncovered for 10 minutes. Check orzo for doneness, adding additional broth or cream if the liquid is too reduced and the pasta is not cooked through.
- Once pasta is cooked, stir in the chicken, spinach, parmesan, salt, and pepper. Cover and cook for 3-5 minutes or until spinach has wilted and sauce has reached desired consistency. Season with salt and pepper and serve immediately.
Notes
- Store leftovers in the refrigerator for 3-4 days or in the freezer for up to 2 months.
- Reheat in the microwave or stove top, and add water, chicken broth, or cream to loosen it up.
Nutrition
Calories: 423 | Carbohydrates: 26g | Protein: 22g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 437mg | Potassium: 404mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1765IU | Vitamin C: 27mg | Calcium: 165mg | Iron: 2mg