Description
A one-skillet, Southern-meets-Mediterranean dish featuring juicy lemon chicken, tender orzo, and bold garlicky flavor—perfect for weeknights or cozy gatherings.
Ingredients
2 boneless skinless chicken breasts
1 cup orzo pasta
2 cups chicken broth (low sodium)
3 garlic cloves, minced
Zest and juice of 1 lemon
1/4 cup grated Parmesan
Olive oil
Salt and pepper
Italian herbs
Chopped parsley (optional garnish)
Lemon slices (optional garnish)
Instructions
1. Dice chicken breast and season with salt, pepper, and Italian herbs.
2. Heat olive oil in a skillet over medium-high; sear chicken until golden and cooked through, about 5–7 minutes. Remove and keep warm.
3. In the same skillet, sauté garlic for 1 minute until fragrant.
4. Stir in uncooked orzo and toast lightly for 1 minute.
5. Add broth, lemon juice, and zest. Stir, cover, and reduce heat. Simmer for 8–10 minutes.
6. Return chicken to skillet, add Parmesan, stir well. Simmer 2 more minutes uncovered until creamy.
7. Top with parsley and lemon slices if desired.
Notes
For a creamy version, stir in 2 tbsp of heavy cream or half-and-half before returning the chicken.
Add red pepper flakes or pesto oil for a spicy or herby kick.
Stir in spinach, kale, or asparagus before serving for extra greens.
Refrigerates well for up to 4 days. Add a splash of broth when reheating.
Freeze before adding cheese or cream. Portion in small containers for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
Keywords: lemon chicken orzo, one pan dinner, creamy lemon pasta, southern comfort food