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Orzo Lemon Chicken Pasta Recipe

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4.2 from 228 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

A creamy and flavorful Orzo Lemon Chicken Pasta that combines tender chicken breast strips with bright lemon zest, garlic, and Parmesan cheese. Cooked in one skillet for an easy, delicious meal perfect for weeknight dinners.

Ingredients

Seasoning

  • 2 Tablespoons Italian Seasoning
  • 1 teaspoon Oregano
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

Chicken and Cooking

  • 2 Tablespoons Olive Oil (divided)
  • 2 lbs Chicken Breasts (cut into strips)
  • 1 Lemon (zest and juiced)
  • 1 Tablespoon Garlic (minced)

Pasta and Sauce

  • 1 ⅓ cup Orzo (uncooked)
  • 2 ½ cup Chicken Broth
  • ¾ cup Heavy Cream
  • ¾ cup Grated Parmesan Cheese
  • 1 cup Peas (thawed)

Garnish

  • Chopped Parsley and/or Shaved Parmesan (optional)

Instructions

  1. Season the Chicken: In a small bowl, combine Italian seasoning, oregano, salt, and pepper. Pat the chicken strips dry and rub the seasoning mixture all over both sides of the chicken strips until evenly coated.
  2. Cook the Chicken: Heat 1 tablespoon of olive oil over medium heat in a skillet. Add the seasoned chicken strips and cook, turning occasionally, until the chicken is fully cooked through and no longer pink inside. Remove chicken from the skillet and set aside.
  3. Sauté Lemon and Garlic: Using the same skillet, add the remaining 1 tablespoon of olive oil, lemon zest, and minced garlic. Sauté on medium-low heat for 30 seconds to 1 minute, being careful not to burn the garlic, to release the flavors.
  4. Toast the Orzo: Add the uncooked orzo to the skillet and stir to combine with the lemon and garlic. Scrape the bottom of the skillet to incorporate any browned bits. If the orzo begins to brown too much, reduce the heat.
  5. Add Broth and Boil: Pour in the chicken broth, stir to combine, and bring the mixture to a boil over medium heat in the skillet.
  6. Simmer with Lemon Juice: Add 1 to 2 tablespoons of fresh lemon juice according to your taste. Lower the heat to low and simmer for about 10 minutes or until the liquid is almost absorbed and the orzo is al dente.
  7. Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and fully combined.
  8. Combine Chicken and Peas: Return the cooked chicken strips and thawed peas to the skillet. Cook together until the orzo is tender, the chicken reaches an internal temperature of 165°F, and everything is heated through. Add extra chicken broth or water if the orzo starts sticking before fully cooked.

Notes

  • Ensure the chicken is cooked to an internal temperature of 165°F for safety.
  • If the orzo sticks to the pan, add small amounts of broth or water to loosen it.
  • Adjust lemon juice to your preference for tanginess.
  • Garnish with chopped parsley or shaved Parmesan for added flavor and presentation.
  • This dish can be prepared with gluten-free orzo for gluten-sensitive diets.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://kitchenloving.com/orzo-lemon-chicken-pasta-recipe/