Description
For the Lemon Butter Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp unsalted butter
1 tbsp fresh lemon juice
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
For the Creamy Garlic Orzo:
1 cup orzo pasta
2 tbsp unsalted butter
4 garlic cloves, minced
2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tbsp fresh lemon juice
Salt and black pepper to taste
1 tbsp fresh parsley, chopped
Directions:
Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Season chicken breasts with garlic powder, onion powder, salt, and black pepper.
Cook the chicken breasts for 5-7 minutes on each side, until golden and fully cooked. Remove from the skillet, drizzle with fresh lemon juice, and set aside.
In the same skillet, add 1 tbsp butter and minced garlic. Cook for 1-2 minutes until fragrant.
Add the orzo pasta and chicken broth, stirring to combine. Bring to a simmer, then reduce heat and cook for 8-10 minutes, until the orzo is tender and most of
the liquid is absorbed.
Stir in the heavy cream, Parmesan cheese, and fresh lemon juice. Cook for another 2-3 minutes, until creamy and thickened.
Slice the cooked chicken breasts and place on top of the orzo. Sprinkle with fresh parsley before serving.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Chicken: Pat the chicken breasts dry and season evenly on both sides with garlic powder, onion powder, salt, and pepper. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat until the butter is melted and foaming.
2. Cook the Chicken: Add the chicken to the skillet. Cook undisturbed for 5-7 minutes per side, until deeply golden and the internal temperature reaches 165°F. Transfer to a plate, drizzle immediately with 1 tablespoon of lemon juice, and tent with foil.
3. Start the Orzo Base: In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 60 seconds until fragrant but not browned.
4. Cook the Orzo: Add the dry orzo pasta to the skillet and stir to coat in the garlic butter. Pour in the chicken broth, scrape up any browned bits, and bring to a simmer. Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and the liquid is mostly absorbed.
5. Create the Creamy Sauce: Uncover the skillet and stir in the heavy cream, grated Parmesan, and the remaining tablespoon of lemon juice. Cook for 2-3 more minutes, stirring constantly, until the sauce thickens and coats the orzo.
6. Combine and Serve: Slice the rested chicken. Divide the creamy garlic orzo among plates, top with sliced chicken, and garnish with fresh chopped parsley.
Serving Suggestions
This rich dish pairs beautifully with simple, fresh sides to balance its creaminess. Serve with a crisp arugula salad dressed in a light lemon vinaigrette, or with steamed green beans or asparagus. For a touch of brightness, add extra lemon wedges on the side. A glass of crisp Sauvignon Blanc or Pinot Grigio complements the lemon and garlic flavors perfectly.
How-to Summary
Sear seasoned chicken breasts in olive oil and butter until golden and cooked through. In the same pan, sauté garlic, toast the orzo, then simmer it in chicken broth until tender. Finish the orzo by stirring in heavy cream, Parmesan, and lemon juice to create a luxuriously creamy sauce. Slice the chicken, serve it over the orzo, and garnish with fresh parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs will add more flavor and remain juicy. Adjust cooking time slightly, as they may take a few minutes longer.
What can I substitute for heavy cream? For a lighter option, half-and-half or whole milk mixed with a teaspoon of flour can work, though the sauce will be less rich. For a dairy-free version, use full-fat coconut milk.
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 with a splash of broth or water to loosen the sauce, as the orzo will continue to absorb liquid.
Can I make this dish ahead of time? It’s best served fresh. If preparing ahead, cook the chicken and orzo separately, then combine when reheating to prevent the orzo from becoming mushy.
Is orzo the same as rice? No, orzo is a small, rice-shaped pasta made from wheat. It cooks like pasta but can be prepared in a risotto-style method, as done here.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer and remove from heat at 165°F.
- Burning the Garlic: Garlic burns quickly. Sauté it only until fragrant (about 60 seconds) before adding the orzo.
- Not Toasting the Orzo: Skipping the step of stirring the orzo in the butter for a minute adds depth of flavor and is worth the extra time.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate fresh Parmesan for the smoothest, creamiest sauce.
Conclusion
This Lemon Butter Chicken with Creamy Garlic Orzo is a restaurant-quality meal that comes together in under 30 minutes. The combination of tangy lemon, rich butter, savory garlic, and creamy Parmesan creates a symphony of comforting flavors. By following the detailed steps and avoiding common pitfalls, you can achieve a perfectly balanced and impressive dish that is sure to become a weeknight favorite. Enjoy the process and the delicious results!
