Description
Creamy Lemon Chicken Orzo is a comforting and flavorful one-pot meal combining tender shredded chicken, toasted orzo pasta, bright lemon juice, creamy heavy cream, and a mix of parmesan and feta cheeses. Peas add a pop of color and sweetness, making this dish perfect for a quick and satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 small yellow onion - diced
- 4 cloves garlic - minced
- 1 cup orzo pasta - uncooked
- 1 splash dry white wine (optional)
- 2 cups low sodium chicken broth
- 3 tablespoon lemon juice
- 1 cup heavy cream
- 2 cups cooked shredded chicken
- ¼ cup grated parmesan cheese
- 1 cup thawed frozen peas
- 4 oz feta cheese
- salt and pepper - to taste
Instructions
- Heat the fats: Add the olive oil and butter to a pot set over medium-high heat. Add the diced onions and sauté for 5 minutes, stirring often, until softened and fragrant.
- Toast the orzo and garlic: Add the minced garlic and uncooked orzo pasta to the pot. Mix well to combine and cook for 3 minutes, stirring often to toast the orzo and develop flavor.
- Add liquids: If using, pour in a splash of dry white wine and let it reduce slightly. Then add the chicken broth, lemon juice, and heavy cream to the pot.
- Simmer and cook orzo: Bring the mixture to a gentle boil, then reduce heat to medium-low to maintain gentle bubbling. Stir frequently to prevent orzo from sticking. Cook until orzo is tender and creamy, about 15 minutes.
- Add cheese and chicken: Stir in the shredded cooked chicken, grated parmesan, thawed peas, and crumbled feta cheese. Mix well until everything is heated through and combined, then remove from heat.
- Season and serve: Taste and season with additional salt and black pepper as needed. Serve warm for a creamy, tangy, and comforting meal.
Notes
- Use heavy cream instead of lower-fat milk to avoid curdling from the lemon juice and heat.
- Leftover rotisserie chicken works perfectly, but any cooked shredded chicken will do.
- Orzo contains gluten; substitute with gluten-free orzo made from corn or rice flour if needed.
- For extra lemon flavor, add about a teaspoon of lemon zest with the lemon juice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of water or chicken broth when reheating if the orzo becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: thirty six g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 105 mg
