Ingredients (~6 servings)
- 3 Tbsp olive oil
- 1 large yellow onion, finely diced (~1 cup)
- 1 Tbsp finely minced garlic
- 1 1/2 lbs chicken breast or tenders, diced to 1/2-inch pieces
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1 Tbsp Italian seasoning
- 3 cups chicken broth
- 3 1/3 cups whole milk, room temperature
- 2 1/4 cups uncooked orzo pasta
- 1 1/2 cups finely grated Parmesan cheese, divided
- 4 1/2 cups coarsely chopped baby spinach
- 3 large lemons (1 1/2 Tbsp zest and 1/3 cup juice)
- 1 1/2 tsp Dijon mustard (optional)
Cook the Chicken and Aromatics
Heat oil in a large, nonstick pot over medium-high heat.
Add the diced onion and cook, stirring occasionally, for ~5 minutes until golden brown. Add garlic and cook for ~30 seconds until fragrant.
Add the diced chicken, season with salt and pepper, and cook for ~5-7 minutes until chicken is cooked through and no longer pink.
Transfer the mixture to a bowl, cover with foil, and set aside.
Make the Roux and Add Liquids
In the same pot, melt butter over medium heat. Add flour and whisk constantly for ~1 minute to cook out the raw flour taste.
Whisk in the Italian seasoning, then gradually whisk in the chicken broth followed by the milk. Stir until smooth with no lumps.
Add the uncooked orzo and stir to combine.
Simmer the Orzo
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 frequently toward the end of cooking.
The orzo should be almost tender and the mixture should still look slightly soupy at this point – it’ll thicken up once you add the cheese.
Finish with Chicken and Seasonings
Add the cooked chicken mixture back to the pot along with the spinach, 1 1/4 cups Parmesan, Dijon mustard, lemon zest, and lemon juice.
Stir everything together until the cheese melts and the spinach wilts completely.
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 splash of milk to thin it out.
Serve immediately and top each bowl with the remaining 1/4 cup Parmesan.
Lemon Chicken Orzo
Ingredients
Ingredients (~6 servings)
- 3 Tbsp olive oil
- 1 large yellow onion, ~1 cup, finely diced
- 1 Tbsp finely minced garlic
- 1 1/2 lbs chicken breast or tenders, diced to 1/2-inch pieces
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1 Tbsp Italian seasoning
- 3 cups chicken broth
- 3 1/3 cups whole milk, room temperature
- 2 1/4 cups uncooked orzo pasta
- 1 1/2 cups finely grated Parmesan cheese, divided
- 4 1/2 cups coarsely chopped baby spinach
- 3 large lemons, 1 1/2 Tbsp zest and 1/3 cup juice
- 1 1/2 tsp Dijon mustard, optional
Instructions
- Heat oil in a large pot and sauté onions until golden, then add garlic and cook briefly.
- Add diced chicken, season, and cook until no longer pink. Remove and set aside.
- Melt butter, whisk in flour, then gradually add broth and milk. Stir until smooth.
- Add orzo and simmer for 7-10 minutes, stirring occasionally.
- Return chicken to pot, add spinach, 1 1/4 cups Parmesan, Dijon, lemon zest, and juice.
- Stir until cheese melts and spinach wilts. Adjust seasoning if needed.
- Serve topped with remaining Parmesan.