Chicken, orzo, and fresh herbs in a creamy lemon sauce make an easy, elegant dish for any meal.
# Components:
→ Base
01 - 1 tablespoon olive oil
02 - 2 cloves garlic, minced
03 - 1 small shallot, finely chopped
04 - 1 cup orzo pasta
05 - 2 cups low-sodium chicken broth
→ Creamy Lemon Chicken
06 - 2 cups shredded rotisserie chicken
07 - 2/3 cup heavy cream
08 - Juice and zest of 1 lemon
09 - 1 teaspoon Dijon mustard, optional
10 - 1/2 teaspoon salt, 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
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped shallot, sautéing for 1–2 minutes until fragrant and translucent.
02 - Stir in orzo pasta and toast for 1 minute, stirring constantly, until lightly golden.
03 - Pour in chicken broth and bring mixture to a simmer. Cook for 7–8 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
04 - Stir in shredded chicken, heavy cream, lemon juice and zest, Dijon mustard if using, salt, and pepper. Simmer for an additional 2–3 minutes until creamy and heated through.
05 - Fold in chopped thyme and basil. Adjust seasoning to taste and serve immediately, garnished with grated Parmesan cheese if desired.
