Creamy Lemon Chicken Orzo

Follow our step-by-step guide on how to make Creamy Lemon Chicken Orzo.

1. Step 1

   Before you dive into cooking, take a moment to gather all your ingredients.

2. Step 2

   This little prep step makes the process smoother and more enjoyable.

3. Step 3

   In a large Dutch oven, warm up some olive oil over medium heat.

4. Step 4

   Once it’s shimmering, toss in the chopped onion and sauté it until it becomes soft and translucent, which should take about 2 to 3 minutes.

5. Step 5

   Next, add the minced garlic and let it cook for another 30 seconds, just until it releases that wonderful aroma.

6. Step 6

   Now it’s time to introduce the uncooked orzo to the pot.

7. Step 7

   Stir it around for about a minute, toasting it until it turns a lovely golden color.

8. Step 8

   Pour in the heavy cream and chicken broth, then brighten things up with about a teaspoon of lemon zest and three tablespoons of fresh lemon juice.

9. Step 9

   Bring this delightful mixture to a gentle simmer over medium heat, stirring occasionally to keep everything from sticking, for about 3 minutes.

10. Step 10

    Once simmering, lower the heat to medium-low and let it continue to cook, stirring constantly, until the orzo is tender and the mixture has thickened, which should take around 8 to 10 minutes.

11. Step 11

    Now, stir in the shredded chicken and baby spinach, cooking just until the spinach wilts, about a minute.

12. Step 12

    Take the pot off the heat and fold in the creamy fontina cheese, Parmesan cheese, chopped parsley, black pepper, and a pinch of salt.

13. Step 13

    Mix it all together until it’s beautifully creamy, which should take about 30 seconds.

14. Step 14

    Serve your delicious creation immediately, garnished with extra Parmesan cheese and a sprinkle of parsley for that perfect finishing touch.

15. Step 15

    Enjoy every comforting bite!.