One Pot Lemon Chicken Orzo

Recipe View 1. Prepare all ingredients: chop the onion, mince the garlic, zest and juice the lemons, shred the chicken, and measure out the cheeses and herbs. (5 minutes)

Recipe View 2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 2-3 minutes. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the uncooked orzo and cook, stirring constantly, until lightly toasted, about 1 minute.

Recipe View 3. Stir in heavy cream, chicken broth, about 1 teaspoon of lemon zest, and 3 tablespoons of lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking, about 3 minutes. Reduce heat to medium-low; simmer gently, stirring frequently, until orzo is tender and the mixture has thickened to a creamy consistency, about 8-10 minutes.

Recipe View 4. Stir in the shredded chicken and fresh spinach until the spinach wilts, about 1 minute. Remove from heat. Stir in the shredded Fontina cheese, grated Parmesan cheese, chopped parsley, black pepper, and salt until everything is well combined and the cheese is melted and creamy, about 30 seconds.

Recipe View 5. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley. Enjoy the creamy, lemony goodness!