Comforting, nutritious and super tasty creamy chicken orzo recipe the whole family will love. Made with peas and spinach for extra veggies, this one-pot orzo dish is like a fusion or risotto and chicken soup.
Ingredients
- 1/2 cup frozen baby peas
- 1/2 cup frozen spinach 1 frozen ball or equivalent amount
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 large onion finely diced (1/2 cup chopped)
- 1 small carrot finely diced (1/2 cup diced)
- 1 celery rib finely diced (1/2 cup diced)
- 1/2 teaspoon salt
- 2 large cloves of garlic finely diced or minced
- Zest of 1/2 lemon
- 1 chicken breast rotisserie or roast chicken, cooked and diced (about 1.5 cups of meat)
- 4 sprigs of fresh thyme 1/2 tsp dried thyme
- 1/3 cup white wine
- 1.5 cups orzo or risoni, uncooked
- 1/2 tsp black pepper
- 3.25 cups chicken stock
- 2 tablespoons lemon juice
- 1 cup grated Parmesan cheese loosely packed
- 1/4 cup heavy cream optional, I used it but can be without
- Basil or parsley to garnish
Instructions
- Add peas to a bowl and cover with boiling water to thaw out. Repeat the same with the frozen spinach. Set aside.
- Add butter and olive oil to a large, deep frying pan or skillet. Heat over medium-high heat and add onions, carrots and celery. Season with 1/2 teaspoon salt. Cook for 4-5 minutes, to soften, stirring a few times.
- Add the garlic, diced cooked chicken, lemon zest, thyme, and pepper, stir through and add the white wine. Stir for 10-15 seconds.
- Add the orzo and chicken stock, stir through and once it comes to a simmer, turn the heat down to medium. Cook for a total of 15 minutes, stirring frequently.
- In the meantime, strain the spinach and squeeze the liquid out of it. Roughly chop it. Strain the peas.
- After about 10 minutes of cooking orzo, add the spinach and baby peas to the orzo. Stir through and continue to cook for 5 more minutes. If the liquid starts to reduce too much, add another ¼-½ cup of stock or water and continue to cook and stir a few times.
- In the meantime, grate the Parmesan cheese.
- In the last two minutes of cooking, add the grated Parmesan and the cream (if using). Stir through a few times to melt and incorporate.
- Finish by garnishing with chopped basil or parsley.
Video
Nutrition
Calories: 594kcal | Carbohydrates: 60g | Protein: 34g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 1130mg | Potassium: 801mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5065IU | Vitamin C: 15mg | Calcium: 294mg | Iron: 2mg
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