Description
4 boneless, skinless chicken breasts
1 cup uncooked orzo pasta
1 tablespoon olive oil
1 lemon, zested and juiced
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1 tablespoon fresh parsley, chopped (for garnish)
1 tablespoon butter
Directions:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
In a small bowl, combine the lemon zest, lemon juice, garlic, oregano, salt, and pepper. Rub the mixture onto both sides of the chicken breasts.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 2-3 minutes on each side, just to sear them.
Transfer the seared chicken to the prepared baking dish. Add the orzo, chicken broth, and butter around the chicken in the dish.
Cover the dish with aluminum foil and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the orzo is
tender.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect lemon garlic chicken and orzo every time. First, preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. In a small bowl, thoroughly combine the zest and juice of one lemon, 3 minced garlic cloves, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this mixture all over the 4 chicken breasts. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden; it does not need to be cooked through. Place the seared chicken in the baking dish. Pour 1 cup of uncooked orzo around the chicken. Carefully pour 1 cup of chicken broth over the orzo and place 1 tbsp of butter on top. Cover tightly with foil and bake for 25-30 minutes. Let it rest, covered, for 5 minutes before garnishing with parsley.
Serving Suggestions
This one-pan meal is hearty on its own but can be elevated with simple sides. For a fresh contrast, serve with a crisp arugula salad dressed with lemon vinaigrette. Steamed green beans or roasted asparagus also pair beautifully with the lemon-garlic flavors. To make it more substantial, add a side of crusty bread to soak up the delicious pan juices. For a creamier finish, a dollop of tzatziki or a sprinkle of crumbled feta cheese complements the dish perfectly.
How-to Summary
In summary: zest and juice a lemon, mix with garlic and herbs, and rub on chicken. Sear chicken briefly in a skillet. Place chicken in a greased dish with raw orzo, broth, and butter. Cover and bake at 375°F for 25-30 minutes. Rest, garnish, and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, bone-in, skin-on thighs work well. Increase bake time by 5-10 minutes and ensure the internal temperature reaches 165°F.
What can I substitute for orzo? Other small pastas like ditalini or acini di pepe work, or use rice. For rice, increase broth to 1.5 cups and bake time by 10-15 minutes.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a covered skillet with a splash of broth or water to prevent dryness.
Can I make this dish ahead of time? You can assemble the raw, seared chicken with orzo and broth in the dish, cover, and refrigerate for up to 24 hours before baking. Add 5 minutes to the bake time.
Why is my orzo dry or crunchy? This means the liquid was absorbed too quickly. Ensure your dish is tightly covered with foil to trap steam, and verify your oven temperature is accurate.
Common Mistakes to Avoid
- Skipping the Sear: Searing locks in juices and adds crucial flavor. Don’t rush this step.
- Using a Dish That’s Too Small: The orzo needs space to cook evenly. Use a 9×13 inch or similar-sized dish.
- Not Covering Tightly with Foil: A loose seal lets steam escape, resulting in undercooked, dry pasta.
- Overcooking the Chicken: Use a meat thermometer. Remove at 165°F to keep it moist.
- Stirring the Orzo: Do not stir after adding broth. Let it cook undisturbed for even absorption.
Conclusion
This Lemon Garlic Chicken and Orzo is a testament to how simple ingredients can create an elegant, comforting meal. The one-pan method minimizes cleanup while maximizing flavor, making it an ideal choice for both busy weeknights and casual entertaining. By following the step-by-step guide and heeding the common mistakes, you’ll achieve perfectly tender chicken and flavorful, pilaf-style orzo every time. It’s a versatile recipe that welcomes your own personal touches, promising a delicious and satisfying result.
