Description
A delightful dish that combines tender chicken, creamy sauce, and flavorful orzo pasta, elevated with vibrant lemony goodness.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish
Instructions
- Prepare chicken by sprinkling it evenly with salt and black pepper.
- Sauté chicken in a large skillet with olive oil until golden brown and cooked through, about 5 to 7 minutes. Remove and set aside.
- Cook onion and garlic in the same skillet by melting butter and adding onion until soft, about 3 minutes. Add garlic and cook for 1 minute.
- Toast orzo in the skillet for 1 to 2 minutes, stirring to combine.
- Add chicken broth, heavy cream, lemon zest, lemon juice, thyme, and red pepper flakes. Bring to a gentle simmer.
- Combine cooked chicken with the mixture and cook until orzo is tender and sauce thickens, about 10 to 12 minutes.
- Finish the dish by stirring in Parmesan cheese and parsley. Adjust seasoning with salt and pepper.
- Serve warm, garnished with parsley and lemon slices.
Notes
For extra creaminess, adjust heavy cream based on preference. Consider adding vegetables like spinach for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg