Description
A bright and flavorful one-pan dinner made with tender chicken breasts, creamy orzo, and a zesty lemon-garlic broth. Fresh parsley and a sprinkle of Parmesan take it over the top!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 4 cups chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and oregano.
- Cook chicken for 6–7 minutes per side or until golden and cooked through. Transfer to a plate and keep warm.
- In the same skillet, sauté garlic for 1 minute until fragrant.
- Add chicken broth, lemon juice, and zest. Stir to combine and bring to a gentle boil.
- Stir in orzo, reduce heat to low, and cover. Let cook 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Slice the cooked chicken and return it to the skillet. Stir in fresh parsley.
- Taste and adjust seasoning. Serve warm, garnished with Parmesan if using.
Notes
- Use chicken thighs if you prefer a juicier, richer flavor.
- Low-sodium broth works great if you’re watching salt levels.
- Add spinach or baby kale during the last few minutes for a veggie boost.
- Don’t skip the lemon zest it adds vibrant citrusy aroma that freshens the whole dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, One-Pot
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 80 mg
Keywords: lemon chicken, orzo pasta, one-pan chicken dinner, creamy lemon orzo