One Pot Lemon Chicken Orzo

Name: One Pot Lemon Chicken Orzo
Total time: 40
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup chopped yellow onion; 1 tablespoon chopped garlic; 1 cup (7 oz.) uncooked orzo; 2 cups heavy cream; 1 cup chicken broth; 2 lemons, zested and juiced; 2 cups shredded cooked chicken; 3 cups baby spinach; 0.5 cup shredded fontina cheese; 0.25 cup freshly grated Parmesan cheese, plus more for garnish.; 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish; 0.75 teaspoon black pepper; 0.5 teaspoon table salt

Recipe by Laura Kanya from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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2 tablespoons extra-virgin olive oil
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1 cup chopped yellow onion
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1 tablespoon chopped garlic
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1 cup (7 oz.) uncooked orzo
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2 cups heavy cream
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1 cup chicken broth
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2 lemons, zested and juiced

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2 cups shredded cooked chicken
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3 cups baby spinach
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0.5 cup shredded fontina cheese
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0.25 cup freshly grated Parmesan cheese, plus more for garnish.
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2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
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0.75 teaspoon black pepper
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0.5 teaspoon table salt

Instructions

Gather all ingredients.
Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in orzo and cook, stirring constantly, until lightly toasted, about 1 minute.
Stir in heavy cream, broth, about 1 teaspoon lemon zest, and 3 tablespoons lemon juice; bring to a simmer over medium heat, stirring occasionally to prevent the bottom from sticking, about 3 minutes. Reduce heat to medium-low; simmer, stirring constantly, until orzo is tender and mixture is thickened, 8 to 10 minutes.
Stir in chicken and spinach until spinach wilts, about 1 minute. Remove from heat. Stir in fontina, Parmesan, parsley, pepper, and salt until creamy, about 30 seconds.
Serve immediately topped with additional Parmesan and parsley.