Ingredients
Method
- by heating a generous splash of olive oil in a large pot over medium heat.
- the diced chicken and allow it to cook for 5-7 minutes, stirring occasionally until it turns golden brown.
- the minced garlic and sauté for another minute until fragrant.
- in the chicken broth and bring it to a rolling boil.
- add the orzo pasta to the boiling broth, stirring occasionally and following package instructions for cooking time, typically around 8-10 minutes.
- the orzo cooks, lower the heat and stir in the heavy cream, lemon juice and zest, dried oregano, and spinach until the spinach wilts.
- with salt and pepper to taste.
- warm, garnished with a lemon wedge or fresh herbs.
Nutrition
Notes
Chicken Prep: I always pat my chicken breasts dry with a paper towel before dicing them.
This helps them get that beautiful golden brown crust instead of steaming in the pan.
Spinach Timing: Add the spinach just at the end and let it wilt gently off the heat.
If you cook it too long, it turns mushy and loses its bright color.
Orzo Watch: Keep an eye on your orzo as it cooks.
I like to pull it off the heat when it's just al dente because it will continue to soften a bit in the hot cream sauce.
Lemon Zest First: Always zest your lemon before juicing it.
It's so much easier to get the zest off a whole lemon, and you won't want to miss that bright, aromatic flavor.
Cream Curdling: If you're worried about the heavy cream curdling, let it come to room temperature before stirring it in.
I've found this little trick makes a big difference for a silky sauce.
Make Ahead: This dish is best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to three days.
The orzo will soak up some sauce, so I add a splash of chicken broth when reheating to loosen it back up.
Serving Suggestion: I love serving this with a simple side of crusty bread to soak up every last bit of that lemony cream sauce.
