Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Base & Flavor
- 3 cloves garlic, minced
- 1 cup uncooked orzo
- 2 cups chicken broth
- 1/2 cup heavy cream
- Juice and zest of 1 lemon
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oil: Heat olive oil in a large skillet or pot over medium heat to prepare for cooking the chicken.
- Cook the chicken: Add diced chicken to the pot, season with salt and pepper, and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Sauté garlic: In the same pot, add the minced garlic and sauté for about 30 seconds until fragrant.
- Toast the orzo: Stir in the uncooked orzo and toast it lightly for 1–2 minutes to enhance its flavor.
- Add broth and simmer: Pour in the chicken broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Add cream and lemon: Stir in the heavy cream, lemon juice, lemon zest, and grated Parmesan cheese to create a creamy, tangy sauce.
- Return chicken and finish simmering: Return the cooked chicken to the pot and let everything simmer together for 2–3 minutes to meld flavors and heat through.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish and serve warm for a comforting meal.
Notes
- Add spinach at the end for extra greens.
- Adjust lemon juice to taste for your preferred level of brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
