Ingredients
Method
- In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened, about 3 to 4 minutes.
- Add the minced garlic, Italian seasoning, and uncooked orzo. Cook, stirring frequently, for 2 to 3 minutes until the orzo is lightly toasted and fragrant.
- Pour in the chicken broth, lemon juice, and heavy cream. Stir to combine. Bring the mixture to a gentle bubble, then reduce the heat to medium or medium-low so it simmers gently. Cook uncovered for 10 minutes, stirring often, until the orzo is tender and the sauce has thickened slightly.
- Stir in the shredded cooked chicken until evenly distributed and heated through, about 1 minute.
- Remove the pot from the heat. Add the grated Parmesan and baby spinach, and stir until the spinach wilts and the cheese melts. Cover the pot and let it rest for 3 to 5 minutes until the sauce reaches your desired consistency. Season with salt and pepper to taste and serve immediately.
Nutrition
Notes
For best results, use full-fat heavy cream; lower-fat options may curdle due to the acidity and heat. If the orzo absorbs liquid too quickly, add a splash more broth or cream. If the sauce is too thin, let the pot sit covered a few extra minutes. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth. Serve with a side salad or crusty bread for a complete meal. Avoid substituting the orzo with rice without adjusting liquid and cooking times.