Description
A zesty and creamy one-pot dish featuring tender chicken and orzo pasta in a lemon-infused sauce.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, cubed
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add garlic, oregano, and red pepper flakes. Sauté for 30 seconds until fragrant.
- Add orzo to the skillet and toast for 1-2 minutes, stirring frequently.
- Pour in chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Stir in heavy cream, cooked chicken, and Parmesan cheese. Cook for another 2-3 minutes until heated through and creamy.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.