I am unable to remember when I first tried orzo. But, I do remember wondering if it was a grain or pasta. In the end, it didn’t matter because I loved it. If you’re looking for something full of carbs while also being fibrous, orzo is a good option.
Since I haven’t made orzo too often, I wanted a (foolproof) recipe that was quick and easy.
This Lemon Chicken Orzo recipe from Salt & Lavender is exactly what I was looking for. It uses simple ingredients and is ready in 30 minutes. Instead of using chicken, you can use shrimp or another protein.
What I also like about this recipe, is that leftovers taste amazing; reheated, or left cold. It’s also a good option if you’re meal planning for the week.
One Pot Lemon Chicken Orzo
Ingredients
1 tablespoon olive oil
2 tablespoons butter
1/2 medium onion chopped
3 cloves garlic minced
1/4 teaspoon Italian seasoning
1 cup uncooked orzo pasta
2 cups chicken broth
2 tablespoons lemon juice
1 cup heavy/whipping cream
2 cups cooked shredded/rotisserie chicken
1/2 cup freshly grated parmesan cheese
2 cups (packed) fresh baby spinach
Salt & pepper to taste
Instructions
Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often and being careful not to burn the orzo.
Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring often. Adjust the heat as necessary- it should only be a very gentle boil. We’ve all had incidents of having the water/liquid nearly disappear- try to avoid this.
Stir in the chicken.
Take the pot off the heat, and stir in the parmesan and spinach. Cover the pot for 3-5 minutes. Season with salt & pepper as needed.