Description
A delightful dish combining chicken, orzo, and greens in a creamy lemon sauce, perfect for any occasion.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 cup orzo pasta
- 2.5 cups chicken broth
- 0.75 cup heavy cream
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cups chopped kale (or spinach)
- 0.5 cup grated Parmesan cheese
- Fresh thyme (optional)
- Chopped basil (optional)
- Red pepper flakes (optional)
Instructions
- Prepare the chicken by seasoning with salt, black pepper, garlic powder, and paprika.
- Heat the pan with olive oil and butter over medium-high heat and add the seasoned chicken thighs. Cook for about 5-7 minutes on each side.
- Remove the chicken from the pan and set aside. In the same skillet, add diced onion and sauté until translucent, about 2-3 minutes.
- Add minced garlic and cook for an additional minute.
- Stir in the orzo pasta and then pour in the chicken broth. Bring to a gentle boil, cover, and simmer for 10-12 minutes.
- Lower the heat and stir in heavy cream, fresh lemon juice, and lemon zest.
- Fold in chopped kale (or spinach) and let it wilt for 2-3 minutes.
- Slice the cooked chicken and mix it back into the skillet with the orzo and greens, sprinkling Parmesan cheese on top.
- Garnish with thyme, basil, or red pepper flakes, if desired.
- Serve the dish warm, garnished with lemon zest or herbs.
Notes
For best flavor, marinate chicken in spices for 30 minutes. Adjust cream for desired richness and add other vegetables for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg