One Pot Lemon Chicken Orzo

Method

1. 1

   Gather all ingredients.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve immediately topped with additional Parmesan and parsley. Recipe developed by Laura Kanya

Nutrition

calories

891 kcal

fatContent

63 g

fiberContent

5 g

sodiumContent

814 mg

proteinContent

35 g

cholesterolContent

237 mg

carbohydrateContent

52 g

saturatedFatContent

34 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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