Description
Bright and comforting Lemon Chicken and Orzo, a weeknight-friendly dish with lemony broth, tender orzo, and juicy pan-seared chicken.
Ingredients
- 1.25–1.5 lb boneless chicken thighs or breasts
- 1–2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup orzo
- 3 cups hot chicken stock
- 1/2 cup dry white wine or extra stock
- Juice and zest of 1–2 lemons
- 2 tablespoons butter or 1/3 cup grated Parmesan
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- Season chicken with salt and pepper, then sear in olive oil over medium-high heat until golden, about 3–4 minutes per side. Remove chicken from the pan.
- Reduce heat to medium and sauté onion and garlic until translucent.
- Add orzo and toast for 1 minute.
- Pour in chicken stock and white wine, then nestle the chicken back into the pan.
- Simmer gently, uncovered, for 10–12 minutes until orzo is al dente and chicken reaches 165°F (74°C).
- Finish with lemon juice, zest, butter or Parmesan, and parsley. Stir and let rest before serving.
Notes
Great for weeknights and meal prep. Leftovers taste good even after reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Mediterranean