Lemon Chicken Orzo
This Lemon Chicken Orzo is quick, easy, and absolutely scrumptious. It's the ultimate spring-summer dinner; light yet incredibly tasty. It's an instant hit you can count on.
Servings: 4
Ingredients
- ½ pound orzo pasta, uncooked
- 2 pounds chicken breast tenderloins
- olive oil, for cooking
- kosher salt, to taste
- black pepper, freshly ground, to taste
- 1 teaspoon garlic powder
- 2 tablespoons salted butter
- 6 cloves garlic, chopped
- 1 medium onion, chopped
- 1 cup dry white wine
- 2 tablespoons lemon juice, freshly squeezed
- 1 cup parmesan cheese, freshly grated
- ½ cup basil leaves, freshly torn
- Optional garnishes: Lemon slices parmesan, chopped basil leaves
Instructions
- In a large pot, add generously salted water and bring to a boil. Cook orzo just until al dente; don't overcook. Drain and toss with about 2 TB olive oil to prevent sticking. Keep warm.
- While pasta is cooking: Pat dry the moisture from chicken tenders with paper towels.
- In a small bowl, whisk together 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 teaspoon garlic powder. Sprinkle evenly on both sides of chicken pieces.
- In a large skillet (avoid non-stick) add 4 TB olive oil over medium-high heat. When oil is hot, cook chicken tenderloins just until no longer pink in center, about 2-3 min per side, depending on thickness of chicken. Remove chicken from pan and keep warm.
- In same used skillet, add the butter over medium high heat. Once melted, add garlic and onion, stirring 1-2 minutes until fragrant.
- Add wine; deglaze pan by scraping bits loose with your spatula while the liquid cooks. Reduce liquid by half, about 3 minutes. Add lemon juice and turn off heat. Add kosher salt and freshly ground pepper to taste (1/4-1/2 tsp each).
- Place cooked orzo in a large serving bowl; toss with freshly grated parmesan and onion/garlic mixture. Toss in basil leaves. Serve with chicken and garnish as desired.
Notes
- Boneless, skinless chicken breast can be used instead of tenderloins; I like tenderloins, as they cook up a bit more tender.
- Pat the chicken dry before seasoning. Removing excess moisture helps it sear evenly and develop a golden crust.
- Use a stainless steel or cast-iron skillet instead of non-stick. It allows the chicken to brown better and creates flavorful bits for deglazing.
- Stir in the basil right before serving. The heat will gently wilt the leaves without dulling their fresh flavor.
- Store leftovers in an airtight container. Add a splash of broth or water when reheating to bring back the creamy texture.
- This recipe is part of our Healthy 30-Minute Dinner Recipes.
- We love serving this dish with Marinated Grilled Shrimp or 10-Minute Garlic Shrimp instead of chicken to change up the protein.
Nutrition (per serving)
Calories: 675kcal | Carbohydrates: 57.5g | Protein: 67.4g | Fat: 18.4g | Saturated Fat: 8.6g | Cholesterol: 195.1mg | Sodium: 450.4mg | Fiber: 3.1g | Sugar: 6.5g