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Close up bowl of creamy lemon chicken orzo with visibly shredded chicken and fresh parsley on a light grey countertop.

Best Lemon Chicken Orzo: Easy & Bright!

A wonderfully creamy and zesty lemon chicken orzo that's simple to make. This dish brings bright, comforting flavors, perfect for any night of the week. Get ready for a new meal favorite that tastes just great!
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean-Inspired
Calories: 616
Ingredients Equipment Method Notes

Ingredients
  

The Flavor Starters
  • 1 tablespoon Olive Oil
  • 2 tablespoons Butter
  • 1/2 medium Onion, finely diced
  • 3 cloves Garlic, minced
  • 1/4 teaspoon Italian Seasoning
The Heart of the Dish
  • 1 cup Uncooked Orzo Pasta
  • 2 cups Chicken Broth
  • 2 tablespoons Lemon Juice, fresh
  • 1 cup Heavy Cream (or whipping cream)
The Protein & Green Goodness
  • 2 cups Cooked Chicken, shredded or diced Rotisserie chicken works well
  • 1/2 cup Parmesan Cheese, freshly grated
  • 2 cups (packed) Fresh Baby Spinach
The Final Touches
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Sizzle & Soften (The Flavor Base): Set your pot over medium-high heat. Add the olive oil and butter. Once melted, toss in the chopped onion. Let them shimmer in the pot for 3-4 minutes, with a gentle nudge now and then, until they're beautifully tender and their aroma whispers through your kitchen.
  2. Toast & Perfume (Aromatics & Orzo): Now, add the minced garlic, Italian seasoning, and uncooked orzo. Combine these newcomers and let them socialize for another 2-3 minutes, encouraging them with frequent stirs so every grain feels the warmth. This toasts the orzo and deepens the flavors.
  3. Simmer & Swirl (Building the Creamy Sauce): Now, orchestrate the liquid harmony: introduce the savory chicken broth, the bright splash of lemon juice, and the velvety cream. Stir to combine. Once it gently bubbles (not a rapid boil!), cook uncovered for 10 minutes, stirring fairly often to prevent sticking. You'll likely need to reduce the heat to medium or medium-low for a gentle, consistent simmer, ensuring the orzo cooks and the sauce thickens without reducing too much.
  4. Chicken In! (Adding the Star Protein): Gently stir in your cooked, shredded chicken. Let it warm through with the creamy orzo.
  5. The Final Flourish (Cheese, Spinach & Rest): Remove the pot from the heat. Stir in the freshly grated Parmesan and packed baby spinach; the residual heat will wilt the spinach. Cover the pot and let it rest for 3-5 minutes. This brief pause is where the elements truly marry, allowing flavors to deepen into a cohesive delight and the sauce to reach its silken peak.
  6. Taste, Season & Serve: Uncover and give it a final gentle stir. This is your masterpiece to perfect: sample with care, then nuance with salt and pepper until it resonates with your ideal flavor. Serve hot, and enjoy the applause!

Notes

Tips for Success: For the creamiest result, use heavy cream as indicated; lower-fat alternatives may curdle due to the lemon juice and heat. Don't overcrowd the pot. Fresh lemon juice makes a big difference!
Variations: Feel free to add a pinch of red pepper flakes with the garlic for a hint of spice. Other quick-cooking greens like arugula can be used in place of spinach. A sprinkle of fresh dill or parsley at the end adds brightness.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently, adding a splash of chicken broth or water if needed to restore creaminess.