Creamy Lemon Chicken Orzo
A quick and cheerful dish featuring tender chicken, silky orzo, and bright lemon flavors, all cooked in one pan for convenience.
Ingredients
Main Ingredients
- 650 grams chopped chicken breast
- 1 tablespoon olive oil
- 3 cloves garlic, crushed
- 1 teaspoon oregano
- 250 grams orzo
- 650 milliliters hot chicken stock
- 150 milliliters double cream Let warm slowly to keep sauce silky
- 120 grams spinach Can be swapped for other quick-cooking greens
- 1 unit lemon, zest and juice Add more juice for extra brightness
- 100 grams grated Parmesan Optional extra for serving
- to taste freshly ground black pepper
Instructions
Preparation
- Warm the olive oil in a deep pan over medium heat.
- Add the chopped chicken and let it cook for several minutes, stirring often to achieve light color.
- Lower the heat and add the garlic and oregano, allowing the garlic to soften and blend into the chicken.
- Add the orzo, hot chicken stock, lemon zest, and a generous amount of black pepper. Stir well and cover the pan.
Cooking
- Let everything cook for several minutes, lifting the lid occasionally to stir. If the orzo absorbs liquid too quickly, add a splash of water.
- When the chicken is fully cooked and the orzo is tender, reduce the heat to low.
- Add the cream, spinach, and lemon juice. Stir until the spinach wilts and the sauce becomes smooth.
- Turn off the heat and blend in the grated Parmesan until melted.
Notes
For additional texture, consider adding peas near the end of cooking. Store leftovers in an airtight container, and reheat gently with a splash of water or stock.