One Pot Lemon Chicken Orzo

01Method

1. 1

   Prepare and measure out all ingredients before starting.

2. 2

   Warm the oil in a large Dutch oven over medium heat. Add the onion and stir occasionally until softened, 2 to 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the orzo and stir constantly until lightly golden, about 1 minute.

3. 3

   Pour in the heavy cream, broth, a generous pinch of lemon zest, and lemon juice. Bring to a simmer over medium heat, stirring occasionally to keep the bottom from scorching, about 3 minutes. Lower the heat to medium-low and continue stirring until the orzo is cooked through and the sauce has thickened, 8 to 10 minutes.

4. 4

   Add the chicken and spinach, stirring until the spinach wilts, about 1 minute. Take the pot off the heat and fold in the fontina, Parmesan, parsley, pepper, and salt until the sauce is smooth and creamy, about 30 seconds.

5. 5

   Plate immediately and finish with extra Parmesan and parsley on top.