One-Pot Lemon Chicken and Orzo
Directions
- 1Cube about 1 pound of chicken (two chicken breasts) into bite-sized pieces.
- 2Add 2 tablespoons of olive oil to a deep 12-inch skillet or 6-quart pot and heat over medium-high heat.
- 3Add the chicken to the pan to brown.
- 4Season the chicken with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of garlic powder.
- 5Brown the chicken for about 6 to 8 minutes, stirring occasionally.
- 6Pour in 4 cups of chicken broth.
- 7Add 0.25 cup of freshly squeezed lemon juice.
- 8Once the liquid comes to a simmer, add 1 pound (16 ounces) of orzo pasta.
- 9Add 2 tablespoons of dried basil.
- 10Stir everything together and bring to a simmer.
- 11Once it comes to a boil, reduce the heat to medium, cover with a lid, and let it simmer until the pasta is done cooking (about 9-10 minutes).
- 12Every couple of minutes, give it a stir to prevent the orzo from sticking to the bottom of the pan.
- 13Once the orzo is done, turn off the heat.
- 14Add 0.5 cup of freshly grated Parmesan cheese and 0.25 cup of salted butter.
- 15Stir until the cheese and butter are melted and smooth.
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 0.25 cup lemon juice
- 1 pound orzo pasta
- 2 tablespoons dried basil
- 0.5 cup freshly grated Parmesan cheese
- 0.25 cup salted butter
Equipment
cutting boardknife12-inch deep skilletbraiser6-quart potmeasuring cupslemon squeezerspoonlid
Tips
- If you want to add veggies, add some asparagus tips or frozen broccoli during the last 5 minutes of cooking.
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