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Lemon Pepper Chicken with Creamy Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 30 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

Lemon Pepper Chicken with Creamy Orzo is a comforting and flavorful dish perfect for a cozy night in. Tender boneless skinless chicken breasts are seasoned with salt and pepper, then sautéed to a golden brown. The chicken is paired with creamy orzo pasta cooked in chicken broth and enriched with heavy cream, fresh lemon juice, and zest for a bright, tangy finish. Garnished with fresh parsley, this dish balances rich creaminess with zesty citrus and savory spices for a satisfying meal.

Ingredients

Scale

Chicken

  • 1.5 pounds Boneless Skinless Chicken Breasts
  • To taste Salt
  • To taste Black Pepper
  • 2 tablespoons Olive Oil
  • 4 cloves Garlic (minced)

Orzo and Sauce

  • 1 cup Orzo Pasta
  • 2 cups Low-Sodium Chicken Broth
  • 1 cup Heavy Cream
  • 2 large Lemons (juice)
  • 1 lemon Lemon Zest

Garnish

  • 1 handful Fresh Parsley (chopped)

Instructions

  1. Preparation: Gather all your ingredients and prep your workspace. Ensure the chicken breasts are thawed and pat them dry to remove any excess moisture for even cooking.
  2. Season the Chicken: Sprinkle salt and freshly ground black pepper evenly on both sides of the chicken breasts to enhance their flavor before cooking.
  3. Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 7 minutes on each side until they are golden brown and cooked through.
  4. Rest the Chicken: Remove the chicken from the skillet and cover it loosely with foil to keep warm and retain moisture.
  5. Sauté Garlic: Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
  6. Simmer Broth: Pour in the low-sodium chicken broth and bring it to a gentle simmer to start cooking the orzo.
  7. Cook Orzo: Add the orzo pasta to the simmering broth and cook for 10 to 12 minutes until the pasta is al dente—tender but still with a slight bite.
  8. Slice Chicken: While the orzo cooks, slice the rested chicken breasts into strips or bite-sized pieces for serving.
  9. Add Cream and Lemon: Stir heavy cream, freshly squeezed lemon juice, and grated lemon zest into the cooked orzo, blending the flavors into a creamy, citrusy sauce.
  10. Combine Chicken and Orzo: Fold the sliced chicken into the creamy orzo mixture and heat through for a couple of minutes to meld the flavors.
  11. Season to Taste: Adjust seasoning with additional salt and black pepper as needed based on your taste preference.
  12. Garnish and Serve: Sprinkle chopped fresh parsley on top for a burst of color and freshness, then serve the dish warm for a cozy meal experience.

Notes

  • Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
  • Using low-sodium chicken broth allows you to control the salt level better.
  • For a lighter dish, substitute half-and-half for heavy cream.
  • Freshly squeezed lemon juice and zest brighten the flavor, so avoid bottled lemon juice.
  • To add extra texture, sprinkle toasted pine nuts or grated Parmesan cheese on top if desired.

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Find it online: https://fasttastykitchen.com/lemon-pepper-chicken-with-creamy-orzo-recipe/