Skillet Lemon Chicken Orzo
A bright and flavorful one-pan meal featuring tender chicken breasts cooked with orzo pasta in a zesty lemon sauce, perfect for a quick and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small yellow onion, finely chopped (about 1/2 cup)
3 garlic cloves, minced
1 cup orzo pasta
2 1/2 cups low-sodium chicken broth
1/2 cup freshly squeezed lemon juice (about 2 lemons)
1 teaspoon lemon zest
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken breasts evenly with kosher salt and black pepper on both sides.
Add the chicken breasts to the skillet and cook for 5 to 6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add the chopped onion to the same skillet and sauté for 3 to 4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the orzo pasta to the skillet and stir to coat it with the oil and onion mixture.
Pour in the chicken broth, lemon juice, lemon zest, dried oregano, and crushed red pepper flakes. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the skillet. Simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the grated Parmesan cheese and unsalted butter until melted and well combined.
Return the cooked chicken breasts to the skillet, nestling them into the orzo. Cover and cook for an additional 2 to 3 minutes to warm the chicken through.
Sprinkle the chopped fresh parsley over the dish before serving.