Description
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 cup orzo pasta
2 cups chicken broth
1/2 cup heavy cream
Zest of 1 lemon
Juice of 1 lemon
1/4 cup freshly grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Cook the chicken for
about 6-7 minutes per side, or until fully cooked through. Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the orzo pasta and chicken broth. Bring to a boil, then reduce heat to a simmer. Cook the orzo for about 8-10 minutes, or until the
liquid is mostly absorbed and the orzo is tender.
Stir in the heavy cream, lemon zest, lemon juice, and Parmesan cheese. Cook for an additional 1-2 minutes until the sauce has thickened slightly.
Slice the chicken into thin strips and return it to the skillet, mixing it into the orzo. Cook for another 2 minutes to heat everything through.
Garnish with fresh parsley and serve.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 400 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare the Chicken: Pat the chicken breasts dry with a paper towel. This ensures a good sear. Drizzle with olive oil and rub with garlic powder, onion powder, salt, and pepper.
2. Cook the Chicken: In a large skillet over medium-high heat, cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Transfer to a plate, cover loosely with foil, and let rest.
3. Cook the Orzo: In the same skillet (with the flavorful drippings), add the orzo and chicken broth. Scrape up any browned bits. Bring to a boil, then reduce to a simmer. Cook uncovered for 8-10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
4. Make the Sauce: Reduce heat to low. Stir in the heavy cream, lemon zest, lemon juice, and Parmesan cheese. Cook for 1-2 minutes until the cheese melts and the sauce thickens to a creamy consistency.
5. Combine and Serve: Slice the rested chicken against the grain into strips. Add it and any accumulated juices back to the skillet. Gently stir and heat for 2 minutes. Garnish with fresh parsley.
Serving Suggestions
This creamy lemon chicken orzo is a complete meal on its own. For a lighter touch, pair it with a simple arugula salad dressed with lemon vinaigrette. Steamed asparagus, roasted broccoli, or garlic sautéed spinach also make excellent, quick side dishes that complement the lemony flavors.
How-to Summary
Sear seasoned chicken breasts and set aside. In the same pan, simmer orzo in broth until tender. Create a creamy sauce by stirring in heavy cream, lemon zest, lemon juice, and Parmesan. Slice the chicken, return it to the skillet, and warm through. Garnish with parsley and serve immediately.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs will add more richness. Cook them for the same time, ensuring the internal temperature reaches 165°F.
What can I substitute for heavy cream? For a lighter version, half-and-half or whole milk mixed with a tablespoon of flour can work, though the sauce will be less rich. For a dairy-free option, full-fat coconut cream is a good substitute.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce.
Can I make this dish ahead of time? It’s best served fresh. If preparing ahead, cook the chicken and orzo separately, then combine with the sauce when reheating to prevent the orzo from becoming mushy.
Is orzo a rice or a pasta? Orzo is a small, rice-shaped pasta. It cooks quickly and absorbs flavors beautifully, making it perfect for one-pan dishes like this one.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer and remove it at 165°F.
- Not Deglazing the Pan: After cooking the chicken, ensure you scrape up the flavorful browned bits (fond) when adding the broth. This adds immense depth.
- Overcooking the Orzo: Cook just until al dente, as it will continue to absorb sauce. Mushy orzo ruins the texture.
- Adding Cheese Over High Heat: Always reduce the heat to low before adding Parmesan to prevent it from clumping or becoming oily.
Conclusion
This Creamy Lemon Chicken Orzo is the epitome of a perfect weeknight dinner: fast, flavorful, and satisfying with minimal cleanup. The bright lemon and rich Parmesan sauce coats every bite of tender chicken and pasta, creating a restaurant-quality meal in about 30 minutes. By following the detailed steps and avoiding common pitfalls, you can master this versatile recipe and make it a regular in your dinner rotation.
