One Pot Lemon Chicken Orzo

Ingredients

For 4 servings

• •2 c. à soupe extra-virgin olive oil
• •1 tasse chopped yellow onion
• •1 c. à soupe chopped garlic
• •1 tasse (7 oz.) uncooked orzo
• •2 tasse heavy cream
• •1 tasse chicken broth
• •2 lemons, zested and juiced
• •2 tasse shredded cooked chicken
• •3 tasse baby spinach
• •0.5 tasse shredded fontina cheese
• •0.25 tasse freshly grated Parmesan cheese, plus more for garnish.
• •2 c. à soupe chopped fresh flat-leaf parsley, plus more for garnish
• •0.75 c. à café black pepper
• •0.5 c. à café table salt

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