Skillet Lemon Chicken and Orzo with Fresh Parsley
Seared chicken breasts and orzo cooked together in one skillet with garlic, lemon, and chicken broth.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts about 2 large
- 1 cup orzo pasta
- 2 tbsp olive oil
- 1 lemon zested and juiced
- 2 cloves garlic minced
- 3 cup low-sodium chicken broth
- ½ tsp salt plus pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cooking
- Heat the olive oil in a large deep skillet over medium heat. Season the chicken with salt and pepper and cook for 8 to 10 minutes per side, until golden and 165 degrees F inside. Remove to a plate.
- Add the garlic to the same skillet and cook for about 1 minute, until fragrant.
- Add the orzo and stir for a couple of minutes to toast it.
- Pour in the broth, lemon juice, and zest, scraping up the browned bits, and bring to a boil.
- Reduce the heat and simmer for 10 to 12 minutes, stirring now and then, until the orzo is tender and most of the liquid is absorbed.
- Slice the chicken, return it to the skillet, and stir to combine. Garnish with parsley and serve.
Notes
Chicken must reach 165 degrees F. Leftovers keep for 3 to 4 days in the refrigerator. Reheat with a splash of broth until steaming hot at 165 degrees F.