Lemon Chicken and Orzo
Directions
- 1Cube 1 pound of 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 cubed chicken to the pan and brown for 6 to 8 minutes, stirring occasionally.
- 4Season the chicken with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of garlic powder while browning.
- 5Pour in 4 cups of chicken broth.
- 6Add 0.25 cup of freshly squeezed lemon juice.
- 7Bring the liquid to a simmer.
- 8Add 1 pound of orzo pasta and 2 tablespoons of dried basil.
- 9Stir everything together and bring it to a simmer.
- 10Once it comes to a boil, reduce the heat to medium.
- 11Place a lid on the pot and let it simmer for about 9 to 10 minutes, or until the pasta is done cooking.
- 12Stir the orzo every couple of minutes to prevent it from sticking to the bottom of the pan.
- 13Turn 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 lb chicken breasts, cubed into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 4 cups chicken broth
- 0.25 cup lemon juice, freshly squeezed
- 1 lb orzo pasta
- 2 tbsp dried basil
- 0.5 cup freshly grated parmesan cheese
- 0.25 cup salted butter
Equipment
deep 12-inch skilletbrazer6-quart pot
Tips
- Give the chicken an occasional stir while browning.
- Stir the orzo every couple of minutes to prevent sticking.
- To add vegetables, such as asparagus tips or frozen broccoli, add them during the last 5 minutes of cooking.
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