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In my opinion, one of the most underrated combos is lemon and pasta! I think it adds a lightness to an otherwise heavy dish. And this Lemon Chicken Orzo is no exception! If you’re looking for a creamy, Italian-inspired dish, this is for you! Ready in under 30 minutes, it’s an easy and unique spin on a simple pasta dish!
Recipe from Salt and Lavender
Lemon Chicken Orzo:
- 1 TBSP olive oil
- 2 TBSP butter
- 1/2 onion, chopped
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1/2 tsp Italian seasoning
- 1 cup orzo
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups rotisserie chicken
- 1/2 cup parmesan cheese
- 2 cups spinach
Add oil to a large frying pan. Add the butter and chopped onion over medium heat and saute for 3-4 minutes.
Add the minced garlic, Italian seasoning, and Orzo. Cook for 2-3 minutes, stirring often.
Stir in chicken broth, lemon juice from half of lemon, and cream. Once it starts to bubble, lower the heat and continue to cook for 10 minutes, stirring often.
Add salt and pepper and stir in shredded chicken.
Remove from heat and add parmesan, spinach, and lemon juice from the other half of lemon. Cover pot for 3-5 minutes. Check and season with more salt if needed. Enjoy!
Lemon Chicken Orzo
Description
This Lemon Chicken Orzo puts a unique spin on a simple pasta dish!
Ingredients
- 1 TBSP olive oil
- 2 TBSP butter
- 1/2 onion, chopped
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1/2 tsp Italian seasoning
- 1 cup orzo
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups rotisserie chicken
- 1/2 cup parmesan cheese
- 2 cups spinach
Instructions
- Add oil to a large frying pan
- Add the butter and chopped onion over medium heat and saute for 3-4 minutes
- Add the minced garlic, Italian seasoning, and Orzo
- Cook for 2-3 minutes, stirring often
- Stir in chicken broth, lemon juice from half of lemon, and cream
- Once it starts to bubble, lower the heat and continue to cook for 10 minutes, stirring often
- Add salt and pepper and stir in shredded chicken
- Remove from heat and add parmesan, spinach, and lemon juice from the other half of lemon.
- Cover pot for 3-5 minutes (check and season with more salt if needed)
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