Creamy Chicken Orzo Recipe – Lemon & Spinach Comfort Food

Last Updated on 2 months by Neha Deshmukh

Creamy Chicken Orzo Recipe – Lemon & Spinach Comfort Food

Introduction

There’s just something about a warm, comforting bowl of goodness, isn’t there? This Creamy Chicken Orzo is exactly that – a hug in a bowl! I first made this when the weather turned chilly, and my family instantly asked for seconds. It’s become a regular rotation in our kitchen, and I’m so excited to share it with you. It’s easy enough for a weeknight, but feels special enough for company. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another chicken and pasta dish. The orzo cooks right in the flavorful broth, creating a creamy texture without actually needing tons of cream. The lemon juice brightens everything up, and the spinach adds a lovely freshness. It’s a complete meal in one pot, which means fewer dishes – always a win in my book! Plus, it’s incredibly versatile, so you can easily adapt it to your tastes.

Ingredients

Here’s what you’ll need to make this dreamy Creamy Chicken Orzo:

• 1 cup orzo (about 170g)
• 2 chicken breasts (about 300-400g)
• 2 tablespoons olive oil (30ml)
• 1 tablespoon butter (15g)
• 1 small onion, finely chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 2 large garlic cloves, minced
• 2 teaspoons flour (10g)
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried Italian herbs
• 3 cups chicken stock (720ml)
• 3 cups water (720ml)
• 2 cups baby spinach (60g)
• 0.5 cup lemon juice (120ml)
• Salt and pepper to taste
• 0.25 cup grated parmesan cheese (optional, for garnish – about 30g)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Orzo: This pasta looks like rice, but it’s actually pasta! It’s perfect for soaking up all the delicious flavors.
• Fresh Thyme: Seriously, use fresh thyme if you can. It makes a world of difference. If you absolutely have to use dried, reduce the amount to ¾ teaspoon.
• Lemon Juice: Don’t skimp on the lemon juice! It cuts through the richness and adds a lovely brightness. I prefer the juice of about half a large lemon, but adjust to your liking.
• Chicken Stock: Using a good quality chicken stock really elevates the flavour. Homemade is best, but a good store-bought one works great too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 10 minutes, until the onions turn translucent and softened.
2. Add the butter and minced garlic. Cook for another minute, until fragrant. Don’t let the garlic burn!
3. Sprinkle in the flour, thyme, and Italian herbs. Stir well to combine and cook for about 30 seconds. This creates a roux that will help thicken the sauce.
4. Gradually pour in the chicken stock and water, stirring constantly to prevent lumps. Add the chicken breasts to the pot. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the chicken is cooked through.
6. Remove the chicken breasts from the pot and shred them with two forks.
7. Add the orzo to the pot. Simmer uncovered on low heat, stirring frequently to prevent sticking, for about 10-12 minutes, or until the orzo is cooked al dente.
8. Turn off the heat. Stir in the shredded chicken, baby spinach, and lemon juice. Season with salt and pepper to taste. The spinach will wilt quickly from the heat.
9. Garnish with fresh parsley and optional parmesan cheese. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pot: Make sure your pot is large enough to comfortably hold all the ingredients.
• Stir, stir, stir! Especially when the orzo is cooking, stir frequently to prevent it from sticking to the bottom of the pot.
• Taste as you go: Adjust the seasoning (salt, pepper, lemon juice) to your liking.

Variations

This recipe is super adaptable! Here are a few ideas:

• Gluten-Free: Use gluten-free orzo pasta. There are some great options available now!
• Spice it Up: Add a pinch of red pepper flakes to the pot along with the herbs for a little heat. My friend Sarah loves this!
• Dairy-Free/Vegan: Substitute the butter with a plant-based butter alternative and use vegetable stock instead of chicken stock.
• Quick Weeknight Version: Use pre-cooked rotisserie chicken to save time. Just add it in during the last few minutes of cooking to warm through.

Serving Suggestions

This Creamy Chicken Orzo is a complete meal on its own, but it pairs well with:

• A simple green salad
• Crusty bread for soaking up the sauce
• Roasted vegetables like broccoli or asparagus

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You may need to add a splash of water or stock to loosen it up.

FAQs

• Is orzo a rice or pasta? It looks like rice, but it’s actually a small pasta shape!
• Can I use different herbs in this recipe? Absolutely! Rosemary, oregano, or even a little dill would be delicious.
• Can this be made ahead of time? You can make the base (up to step 7) ahead of time and store it in the refrigerator. Add the orzo and finish the recipe when you’re ready to serve.
• What is the best way to shred the chicken? I like to use two forks to pull the chicken apart. You can also use a hand mixer on low speed.
• Can I add other vegetables to this orzo? Definitely! Peas, mushrooms, or bell peppers would all be great additions.