Description
A comforting yet refreshing meal that balances tangy lemon flavor with tender chicken and soft orzo pasta, perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 lemon (juiced and zested)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano. Carefully place the chicken in the skillet and cook for about 6-7 minutes on each side, until golden brown.
- Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the uncooked orzo pasta to the skillet and toast for 2-3 minutes, stirring frequently.
- Pour in 4 cups of chicken broth and bring to a boil. Return the cooked chicken to the skillet and squeeze lemon juice over the chicken, adding lemon zest as well. Cover the skillet, reduce heat to low, and simmer.
- Allow the mixture to simmer for about 15-20 minutes, stirring occasionally until the orzo is tender and flavors meld.
- Fluff the orzo gently with a fork to make it inviting. Garnish with fresh chopped parsley or dill before serving.
Notes
Serve with extra lemon wedges, a side salad, or crusty bread to soak up the broth. Leftovers can be stored for 3-4 days in the refrigerator or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg