Lemon Chicken and Orzo
One of the best things about this easy one-pot Lemon Chicken and Orzo recipe is how easy it is to make. With just a handful of simple ingredients, a single pot, and 45 minutes, you can whip up a comforting meal that's perfect for busy weeknights or a cozy Sunday dinner.
I make this one-pot dish often. It is one of my family's favorite chicken dishes. I like to mix it up and use different veggies, typically what I have on hand. And it always turns out great. However, our favorite combination is with English peas. This dish is simple yet comforting—just the kind of meal you’ll want to make again and again.
This is one my favorite quick and easy meals to prepare.
STEP 1
Season the chicken breasts on both sides. Place a large pan over medium high heat. Drizzle in the olive oil and brown the chicken breasts for 3-5 minutes on each side. Remove from the pan and set aside.
STEP 2
Lower the heat to medium, add in the butter and sauté the onion until tender then stir in the orzo. Cook for 4 minutes or until the orzo is lightly browned. Stir in the garlic and cook for 30 seconds.
STEP 3
Add the chicken stock, lemon juice and remaining salt to the pan, bring to a simmer and cook for 5 minutes, stirring often. Now stir in the heavy cream and parmesan cheese until fully incorporated.
STEP 4
Adjust the heat to medium-low, return the chicken to the pan, cover, and continue cooking until the chicken is thoroughly cooked, stirring frequently to prevent sticking. Garnish with lemon zest. Enjoy!
One Pot Lemon Chicken and Orzo is the perfect meal for busy weeknights. It's ready in just 45 minutes and easily customizable.
- 2 chicken breasts (cut in half lengthwise)
- 2 tablespoons olive oil (or any neutral tasting oil)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- pinch red pepper flakes (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 1/2 cup onions (small diced)
- 3 cloves garlic (minced)
- 1 cup orzo
- 3 cups chicken stock
- 1/4 cup heavy cream
- 1/2 cup shredded parmesan cheese
- 1 lemon
- 1 1/2 cups english peas (frozen)
Combine the garlic powder, dried oregano, thyme, basil, paprika, red pepper flakes, 1 teaspoon of salt and pepper in a small bowl. Pat the chicken dry and season each piece on both sides.
Place a large pan over medium high heat. Drizzle in the olive oil and brown the chicken breasts for 3-5 minutes on each side. Remove from the pan and set aside.
Lower the heat to medium, add in the butter and sauté the onion until tender then stir in the orzo. Cook for 4 minutes or until the orzo is lightly browned. Stir in the garlic and cook for 30 seconds.
Add the chicken stock, lemon juice and remaining salt to the pan, bring to a simmer and cook for 5 minutes, stirring often. Now stir in the heavy cream and parmesan cheese until fully incorporated.
Adjust the heat to medium-low, return the chicken to the pan, cover, and continue cooking until the chicken is thoroughly cooked, stirring frequently to prevent sticking. Garnish with lemon zest. Enjoy!
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