One-Skillet Creamy Lemon Chicken Orzo
A delightful twist on classic comfort food, this one-skillet dish features tender chicken and orzo in a creamy lemon sauce that's easy to prepare and perfect for any occasion.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts Slice in half lengthwise
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 tablespoon avocado oil or olive oil For cooking the chicken
- 2 tablespoons butter For sautéing
- 1 yellow onion finely diced (or 2 shallots)
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 cup orzo Can substitute with whole wheat or gluten-free
- 1 cup heavy cream (or half and half for a lighter sauce)
- ¼ cup fresh lemon juice
- ½ cup grated parmesan cheese (plus more for serving)
- Optional garnishes: lemon zest, sliced lemons, chopped parsley
Instructions
Preparation
- Begin by slicing the chicken breasts in half lengthwise and pounding them gently for uniform thickness.
- Season the chicken with garlic salt, Italian seasoning, and onion powder.
Cooking
- Heat a skillet with avocado oil or olive oil and cook the chicken for 3-4 minutes on each side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, melt the butter and sauté the diced onion until translucent. Add minced garlic and sauté until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Stir in the orzo and let it cook until al dente, usually around 8-10 minutes, stirring occasionally.
- Lower the heat. Stir in the heavy cream and fresh lemon juice, then add the grated parmesan cheese until melted and creamy.
- Return the cooked chicken to the skillet. Coat it in the creamy sauce and allow everything to warm through.
Notes
For extra flavor, consider marinating the chicken in lemon juice and herbs for about 30 minutes before cooking. To enhance the dish, serve it with additional parmesan cheese, fresh lemon zest, and parsley. Store leftovers in an airtight container for up to three days or freeze for up to two months.