Description
The perfect intersection of bright Mediterranean flavors and soul-warming comfort food. This one-pan meal features orzo pasta cooked directly in chicken stock for a naturally thick, velvety texture, finished with fresh baby spinach, zesty lemon, and a splash of double cream.
Ingredients
- 1.4 lb (650g) chicken breast (chopped)
- 9 oz (250g) orzo pasta
- 2 3/4 cups (650ml) hot chicken stock
- 3/4 cup (150ml) double cream (heavy cream)
- 4 oz (120g) fresh baby spinach
- 1 lemon (zest and juice), 3 oz (100g) Parmesan (grated)
- 3 cloves garlic (crushed), 1 tbsp olive oil, 1 tsp dried oregano
Instructions
Sauté: Heat olive oil in a deep pan. Brown chopped chicken for 5 mins. Add garlic and oregano; sauté 3–5 mins until fragrant.
Simmer: Add dry orzo, hot stock, lemon zest, and pepper. Cover and cook for 10–15 mins, stirring occasionally to prevent sticking.
Cream: Reduce heat to low. Stir in double cream, spinach, and lemon juice. Stir 1–3 mins until spinach is wilted.
Finish: Remove from heat. Stir in Parmesan until melted and glossy. Serve immediately with extra black pepper.
Notes
Naturally Thick: Orzo releases starch as it simmers, creating a velvety sauce without a roux similar to the technique used for risotto.
Liquid Control: If the orzo absorbs the stock too quickly before it is tender, add a splash of water or extra stock.
Lemon Tip: Always add the lemon juice off the heat or at the very end to prevent the cream from curdling and to keep the flavor bright.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan / Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 585
- Sugar: 4
- Sodium: 820
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 3
- Protein: 42
- Cholesterol: 155
Keywords: creamy lemon chicken orzo, one pan chicken and orzo, lemon garlic orzo recipe, 30 minute chicken dinners, creamy spinach and chicken pasta