A one pot dinner perfect for any night.

I have a new favorite one pot dinner idea for you and it’s perfect for any night of the week. Just like risotto, this recipe gets it’s name: Orzotto from orzo pasta. By adding chicken to this pasta dish, it can be a complete meal…a light dinner or lunch. Without the chicken, it makes a great side dish. It tastes great at room temperature too, so it would work good at a picnic, potluck or BBQ.

Ingredients you’ll need for Lemon Chicken Basil Orzotto:

2 tablespoons extra-virgin olive oil
1 cup onion diced fine
1 1/2 cups orzo
3 cups chicken stock
2 cups shredded cooked chicken breast (rotisserie chicken works great)
1/2 cup frozen petit green peas
1/3 cup grated parmesan cheese
2 tablespoons basil leaves chiffonade
1 teaspoon lemon zest
1/4 cup heavy cream
1 lemon juiced
salt and pepper to taste

How to make Lemon Chicken Basil Orzotto:

In a big saucepan, heat the olive oil and add the onion. Sauté until it’s soft.
Add the orzo and toast for 2 minutes, stirring occasionally.
Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed into the orzo.
Stir in the shredded cooked chicken, peas, parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.

How to store Lemon Chicken Basil Orzotto:

You can store this Orzotto in an airtight container in the fridge for up to 5 days. If you are lucky to have leftovers, this dish makes a delicious lunch the next day!

Orzotto vs Risotto:

Orzotto is basically a fun twist on the Italian dish Risotto. Instead of rice, Orzotto is made with small orzo pasta to create a delicious texture.

Is Lemon Chicken Basil Orzotto served hot or cold?

One of the reasons I love this Orzotto is that it can be served either hot OR cold! It’s delicious served warm right after making it, and equally tasty the next day chilled in the fridge.

What to serve with Lemon Chicken Basil Orzotto:

When you add chicken, this Orzotto makes a full meal, but here are a few things to pair Orzotto with if you choose to not add chicken:

Lemon Chicken Basil Orzotto

A one pot meal perfect for a busy night. Add shredded rotisserie chicken for a quick protein.

Course Main dish

Cuisine Italian

Keyword One Pot Meal, Orzotto

Author Kami | NoBiggie.net

Ingredients

2 tablespoons extra-virgin olive oil
1 cup onion diced fine
1 1/2 cups orzo
3 cups chicken stock
2 cups shredded cooked chicken breast (rotisserie chicken works great)
1/2 cup frozen petite green peas
1/3 cup grated parmesan cheese
2 tablespoons basil leaves chiffonade
1 teaspoon lemon zest
1/4 cup heavy cream
1 lemon juiced
salt and pepper to taste

Instructions

In a big saucepan, heat the olive oil and add the onion. Saute until it's soft.
Add the orzo and toast for 2 minutes, stirring occasionally.
Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed into the orzo.
Stir in the shredded cooked chicken, peas, parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.

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