Description
This creamy lemon orzo dish is packed with chicken and spinach, making for a comforting and delicious meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion (1 onion)
- 2 teaspoons finely minced garlic
- 1 large (12 ounces) chicken breast (or tenders, diced to 1/2-inch pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 teaspoons Italian seasoning
- 2 cups chicken broth (like Swanson)
- 2–1/4 cups whole milk
- 1–1/2 cups uncooked orzo pasta
- 1 cup finely grated Parmesan cheese (divided)
- 3 cups coarsely chopped baby spinach
- 2 large lemons (1 tbsp zest and 1/4 cup juice)
- 1 teaspoon Dijon-style mustard (optional)
Instructions
- Measure the milk and set it aside to come to room temp. Dice onion, mince garlic, and chop chicken into 1/2-inch pieces. Coarsely chop spinach.
- Heat oil in a large, nonstick pot over medium-high heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until golden. Add garlic and cook for 30 seconds. Add the diced chicken, season with salt and pepper, and cook for 5–7 minutes until chicken is cooked through. Transfer the mixture to a bowl, cover with foil, and set aside.
- In the same pot, melt butter over medium heat, then add flour, whisking constantly for 1 minute. Whisk in the Italian seasoning. Gradually whisk in the chicken stock, followed by the milk, stirring until smooth. Add the uncooked orzo and stir.
- Turn the heat to high and bring the mixture to a simmer. Once bubbling, lower the heat to maintain a gentle simmer. Cook for 7–10 minutes, stirring occasionally and more toward the end of cooking. The orzo should be almost tender and the mixture still slightly soupy after 7–10 minutes.
- Add the cooked chicken, spinach, 3/4 cup Parmesan, Dijon mustard (if using), 1 tbsp lemon zest & 1/4 cup juice to the pot. Stir to melt the cheese and wilt the spinach. Taste and adjust seasoning with additional salt and pepper if needed.
- The consistency should be creamy, like risotto. If it’s too thick, add a little milk to thin it out. Serve right away and top each bowl with the remaining 1/4 cup Parmesan. Enjoy while it’s hot!
Notes
- Note 1: Whole milk should be at room temperature for optimal blending.
- Note 2: You can use other small pasta if orzo is unavailable.
- Note 3: Reserve some Parmesan for topping when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg