Creamy Lemon Herb Chicken Orzo (Print Version)
Chicken, orzo, and herbs come together in a creamy, lemony skillet meal ready in 20 minutes.
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
2 garlic cloves, minced
03 -
1 small shallot, finely chopped
04 -
200 grams orzo pasta
05 -
500 millilitres low-sodium chicken broth
→ Creamy Lemon Chicken
06 -
250 grams shredded rotisserie chicken
07 -
150 millilitres heavy cream
08 -
Juice and zest of 1 lemon
09 -
1 teaspoon Dijon mustard (optional)
10 -
0.5 teaspoon salt, or to taste
11 -
Freshly ground black pepper, to taste
→ Herbs & Finish
12 -
1 tablespoon chopped fresh thyme
13 -
1 tablespoon chopped fresh basil or parsley
14 -
Grated Parmesan cheese (optional, for serving)
# Steps to Follow:
01 -
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing for 1–2 minutes until the mixture is fragrant.
02 -
Add the orzo pasta to the skillet and toast gently for 1 minute, stirring constantly to coat the grains evenly.
03 -
Pour in the chicken broth and bring the mixture to a simmer. Cook for 7–8 minutes, stirring occasionally, until the orzo is just tender and most of the liquid is absorbed.
04 -
Stir in the shredded rotisserie chicken, heavy cream, lemon juice and zest, Dijon mustard (if using), salt, and black pepper. Simmer for 2–3 minutes, allowing the mixture to become creamy and heated through.
05 -
Add the chopped fresh thyme and basil or parsley. Adjust seasoning as needed, then serve warm. Top with grated Parmesan if desired.
# Additional Notes:
01 -
For a vegetarian adaptation, replace chicken with mushrooms or peas and use vegetable broth.
02 -
Add spinach or arugula at the end for a boost of greens.
03 -
Enhance the dish's brightness by adding extra lemon zest before serving.