One Pot Creamy Lemon Orzo with Chicken

This One Pot Creamy Lemon Orzo Recipe is the perfect and easy weeknight meal. I love the refreshing lemon flavor of pasta and chicken!

Looking for a great way to use up cooked chicken (like rotisserie chicken!)? This pasta dish is so delicious! Creamy, cheesy pasta made from start to finish in one pan. huh!

Why this recipe makes the perfect weeknight meal

• This one pot orzo dish I use refrigerator and pantry staples every day. No fancy or hard-to-find ingredients!
• It’s hearty and hearty.… With very minimal effort!
• This recipe is a one pot wonder. additionally, It adds up quickly. Once all the ingredients are finely chopped and prepared, You’ll have dinner in 30 minutes!
• The taste is incredible! The combination of lemon + cream + pasta is the best. And the bright lemon flavor in this orzo with creamy pasta recipe is absolutely delicious.

main ingredients

• Onion + Garlic: This recipe starts by cooking finely chopped onion and garlic in olive oil. These aromatics help build flavor. In simple pasta dishes like this, onion powder/garlic powder can be substituted for fresh onions and garlic if needed.
• Orzo: Use dry, uncooked orzo pasta. These little rice-shaped pastas help give this dish a creamy risotto feel.
• Chicken Broth: Chicken broth or chicken stock works equally well.
• milk: For best results, use 1%, 2% or whole milk.
• cream: You can use regular or heavy whipping cream.
• Lemon juice and zest: Fresh lemon juice is preferred for a bright, punchy flavor. Be sure to zest the lemon before squeezing the lemon juice!
• Parmesan Cheese: This ingredient, stirred in at the end, amps up the creaminess of the pasta and adds a little needed saltiness.
• chicken: Stir in the cooked, shredded chicken once it’s done cooking. This recipe makes great use of rotisserie chicken, but you can use any type of dish or recipe for cooked chicken (leftovers from Lemon Garlic Roasted Chicken would be delicious in this orzo dish).
• spinach: Mixing fresh spinach with chicken and lemon zest adds color and improves health and nutrition. Add more or less to suit your taste.

This creamy lemon orzo will thicken as it cools. It is best served as soon as possible for optimal cream consistency.

How to Make This One Pot Orzo Recipe

Ah, the beauty of one-pot recipes. I really love them! This one pot pasta recipe comes together really quickly.

1. Cook onion and garlic in olive oil.
2. Add the orzo and cook until lightly toasted and sizzling.
3. Stir in broth, milk, cream, lemon juice, salt, and pepper.
4. Simmer gently (do not boil vigorously), stirring frequently, until orzo is al dente, 9 to 10 minutes.
5. Stir until Parmesan cheese melts.
6. Stir in chicken, spinach, and lemon zest.
7. Serve warm, adding a little Parmesan cheese if you like!

➡️ You can see it in the picture below The thing is that even after the orzo is done cooking, there is still some liquid left in the pan. This is how it is. The extra creamy liquid helps make the pasta sauce so it doesn’t dry out.

A few additional notes

• This is the pan I use and love for one pan recipes. No oven baking is required here, but these pans are great because they can be moved from the stove to the oven if needed.
• This pasta recipe is best eaten right away; Although a little less creamy, the leftovers are still delicious. Before reheating, drizzle a little milk or cream over the remaining pasta, sprinkle the reheated pasta with Parmesan cheese and dig in.
• This dish can be easily made without meat.. If necessary, omit the chicken and use vegetable broth.

I am very picky about one pot recipes. Too many don’t live up to the hype. But this definitely is!

Creamy orzo is reminiscent of risotto… No stirring at all. And the bright lemon flavor and ease of preparation make this one-pot creamy lemon orzo a great weeknight recipe.

One Pot Creamy Lemon Orzo with Chicken

produce: 6 night soil

Preparation time: 20 minute minute

Cooking time: 15 minute minute

Total Time: 35 minute minute

• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 3 cloves Garlic, finely chopped or pressed through a garlic press
• 1 ½ cup Raw orzo (10 ounces)
• 3 cup low sodium chicken broth
• 1 cup Milk (preferably non-skimmed)
• ½ cup cream
• ¼ cup Fresh lemon juice (about 2 lemons – peel before juicing and use the peel later)
• ¼ teaspoon salt
• pinch of pepper
• 1 cup Freshly grated Parmesan cheese, optional, for serving
• 3 cup cooked and chopped chicken
• 2~3 cup Chopped Fresh Baby Spinach
• 2 teaspoon fresh lemon scent

cooking modePrevent your screen from going dark

• Heat olive oil in a 12-inch deep skillet over medium heat. Add the onion and cook until translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

• Add the orzo and cook, stirring constantly, until lightly toasted and sizzling, 1 to 2 minutes.

• Stir in broth, milk, cream, lemon juice, salt, and pepper.

• Boil. Simmer gently (do not boil vigorously), stirring frequently, until orzo is al dente, 9 to 10 minutes. There will still be liquid in the pan. This will help you make pasta sauce.

• Turn off the heat and add the Parmesan cheese. Stir until dissolved. Season to taste with additional salt and pepper if needed (important!).

• Stir in chicken, spinach, and lemon zest. Heat over medium heat if necessary.

• Serve warm with additional Parmesan cheese, if desired. The pasta will thicken as it cools and is best served as soon as possible for optimal creaminess.

lecture: main course

cooking: American

method: cooktop

clothing material: 1 clothing material, calorie: 456calorie, carbohydrate: 35g, protein: 37g, province: 18g, Saturated Fat: 9g, Cholesterol: 95mg, sodium: 483mg, fiber: 2g, sugar: 5g

Recipe Source: At Mel’s Kitchen Cafe