One Pan 30-Minute Creamy Lemon Chicken Orzo
Directions
- 1Season the chicken generously with paprika, garlic powder, lemon pepper, salt, pepper, Italian herbs and Cowboy Butter seasoning if you have it. Drizzle with olive oil and toss until well coated.
- 2Heat a large pan over medium-high heat and sear the chicken for about 6 minutes per side. Remove the chicken and set aside, leaving all those flavorful juices in the pan.
- 3Add the butter, diced onion and garlic. Cook for 2–3 minutes until the onion begins to soften.
- 4Stir in the orzo and lemon juice, then pour in the chicken broth.
- 5Bring everything to a boil. Add the chicken back to the pan, cover and reduce the heat to low. Simmer for 12 minutes, or until the orzo is tender and the chicken is cooked through to 165°F.
- 6Remove the lid and stir in the heavy cream and Parmesan until creamy. Finish with fresh parsley and an extra squeeze of lemon if you like.
Ingredients
- 1 1/2–2 lbs chicken thigh
- to taste paprika
- to taste garlic powder
- to taste lemon pepper seasoning
- to taste salt
- to taste pepper
- to taste italian herb seasoning
- to taste kinder’s cowboy butter seasoning (optional)
- to taste olive oil
- 2 tbsp butter
- 1 small onion, diced
- 1 tbsp garlic, minced
- 1 1/2 cups orzo
- 1 whole lemon juice
- 3 cups chicken broth
- 1/3 cup heavy cream
- 1/3 cup parmesan, grated
- to taste fresh parsley (optional)
- to taste lemon (optional)
Equipment
large pan
Tips
- Chicken breasts or tenderloins can be substituted for chicken thighs.
- Chop the chicken into pieces before adding back to the pan if desired, or leave whole.
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