Creamy Lemon Chicken Orzo Pasta (One-Pot Recipe)
Lemon chicken orzo pasta is rich, creamy and full of layered flavour - comfort food with a little elegance. Weeknight-friendly, with all the luxuries of something far more elaborate. Our version starts with butter gently browned for a nutty, toasted base, then onions are slowly caramelised with a pinch of sugar until soft and golden. It's this foundation that adds real depth.
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Equipment
- large lidded saucepan or deep frying pan
Ingredients
- 2 tablespoons (1 oz/30g) butter
- 1 tablespoon olive oil - or other cooking oil
- ½ cup (125ml) onion, diced - roughly half a large onion
- ½ teaspoon sugar
- 2 teaspoons garlic paste - or four cloves, minced
- 1½ teaspoons Italian herbs
- good pinch of ground nutmeg
- ½ teaspoon cracked black pepper - and more for serving
- 1 cup (250ml) orzo
- 2 cups (500ml) chicken broth
- 1 cup (250ml) heavy cream - or double cream
- 1 tablespoon lemon zest - roughly one large lemon
- 1 teaspoon Dijon mustard
- 3 cups (750ml) spinach
- 3 cups (750ml) rotisserie chicken, shredded or cubed - we add some crispy skin in the mix!
- ¾ cup (180ml) parmesan cheese, grated - and more for serving
- 2 tablespoons fresh lemon juice
- salt to taste
Instructions
- Melt the butter over medium heat until it turns golden and releases a nutty aroma - about 3-4 minutes. You'll notice it foams and the milk solids begin to brown (little golden specs appear).As soon as it's browned, lower the heat and stir in the olive oil to prevent burning.2 tablespoons (1 oz/30g) butter, 1 tablespoon olive oil
- Add the onions and a pinch of sugar. Cook slowly over low heat for about 5–7 minutes until the onions are soft and beautifully golden.½ cup (125ml) onion, diced, ½ teaspoon sugar
- Add the garlic, Italian herbs, nutmeg and black pepper. Sauté for 30 seconds to bloom the flavours.2 teaspoons garlic paste, 1½ teaspoons Italian herbs, good pinch of ground nutmeg, ½ teaspoon cracked black pepper
- Add the orzo to the pan and stir it through the onions for 1–2 minutes over low heat. This lightly toasts the orzo, adding a warm, nutty flavour and helping it hold its texture.1 cup (250ml) orzo
- Pour in the chicken broth, cream, lemon zest and Dijon mustard. Stir everything together and bring to a light simmer.2 cups (500ml) chicken broth, 1 cup (250ml) heavy cream, 1 tablespoon lemon zest, 1 teaspoon Dijon mustard
- Let everything simmer gently, uncovered, for 8–10 minutes, stirring VERY often to prevent the orzo from sticking to the pan.Keep an eye on the heat and the liquid - if it’s evaporating too quickly, lower the heat or move to a smaller burner. Add more broth or cream if needed. If the orzo isn’t fully cooked after 10 minutes, cook for a few more minutes. You can also place the lid on to help trap moisture.
- Stir in the spinach and shredded chicken. Cook for 2 minutes until the spinach wilts and the chicken is warmed through. Remove from the heat.3 cups (750ml) spinach , 3 cups (750ml) rotisserie chicken, shredded or cubed
- Stir in the parmesan and lemon juice. Taste and add salt if needed. Feel free to squeeze in more lemon juice if you want a brighter, zestier finish.If the sauce isn’t as creamy as you like, add a splash more cream until it reaches your desired consistency.¾ cup (180ml) parmesan cheese, grated, 2 tablespoons fresh lemon juice, salt to taste
- Cover the pot with a tight-fitting lid and let it sit for 10 minutes. This allows the flavours to meld and the orzo to absorb any remaining sauce.
- Serve warm with lemon slices, a generous grinding of black pepper and a good helping of extra Parmesan scattered over the top.
Notes
IMPORTANT: A quick note on heat, pan size and common sense
- Stove tops vary - your “low” might be hotter than ours.
- A wide pan with a large surface area lets liquid evaporate faster than a smaller one.
- Use your judgement, especially when caramelising the onions and simmering the orzo.
- If the liquid is evaporating too quickly before the orzo is tender, lower the heat or move to a smaller burner. Add a splash of cream or broth if needed.
- You can even place the lid on briefly to help trap some moisture.
- If things still aren’t saucy enough after adding the parmesan at the end, don’t panic. Just stir in a little more cream and you’re back on track.
- Don’t stress - just keep an eye on it and adjust as you go.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 899kcal | Carbohydrates: 38g | Protein: 68g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 282mg | Sodium: 1528mg | Potassium: 389mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3505IU | Vitamin C: 14mg | Calcium: 341mg | Iron: 2mg
