Description
Tender lemon chicken simmered in a bright sauce, tossed with orzo pasta and optional add-ins. A quick, easy, and satisfying meal!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons butter
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 cup dry white wine (optional)
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup artichoke hearts, quartered
- 1/4 cup Kalamata olives, pitted and halved
- 1 cup fresh spinach, roughly chopped
Instructions
- Prepare the Chicken: In a medium bowl, combine flour, salt, and pepper. Add chicken and toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook for 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside, covering loosely with foil.
- In the same skillet, add garlic and cook for 30 seconds, until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits. Add butter and lemon zest; stir until melted and smooth.
- Return chicken to the skillet and toss to coat. Simmer for a few minutes to absorb flavors. Taste and adjust seasoning. Remove chicken and set aside, keeping sauce warm.
- Cook the Orzo: While chicken cooks, heat olive oil in a medium saucepan over medium heat. Add orzo and cook for 2-3 minutes, stirring constantly, until lightly toasted.
- Pour in chicken broth and white wine (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is tender and liquid is absorbed. Stir occasionally.
- Remove from heat and stir in Parmesan cheese, butter, and parsley. Season with salt and pepper to taste.
- Assemble: Add cooked lemon chicken to the orzo. Gently toss to combine.
- If using, stir in optional add-ins (sun-dried tomatoes, artichoke hearts, olives, spinach).
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
- Make it Creamy: Stir in 1-2 tablespoons of heavy cream or Greek yogurt at the end.
- Add Vegetables: Asparagus, peas, or bell peppers can be added to the orzo.
- Use Different Herbs: Try fresh basil, dill, or thyme instead of parsley.
- Spice it Up: Add a pinch of red pepper flakes to the sauce.
- Make it Ahead: Prepare chicken and orzo separately and combine when ready to serve.
- Gluten-Free Option: Use gluten-free flour and orzo.
- Vegetarian Option: Substitute chicken with chickpeas or white beans.
- Chicken is Dry: Don’t overcook the chicken. Use a meat thermometer.
- Orzo is Sticky: Stir occasionally. Add more broth if needed.
- Sauce is Too Thin: Simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
- Sauce is Too Sour: Add a teaspoon of sugar or honey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes