Description
A comforting dish of tender chicken and creamy orzo, infused with bright lemon and aromatic oregano, all cooked in one pan for maximum flavor.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 3 cups chicken broth
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prep and season the chicken breasts with salt, pepper, and oregano. Zest and juice the lemon, mince the garlic, and measure the orzo and chicken broth.
- Heat a large skillet over medium heat and add olive oil.
- Brown the chicken breasts until they are golden, approximately 4–5 minutes per side.
- Remove the chicken and tent with foil.
- Sauté the minced garlic in the same skillet until fragrant.
- Toast the orzo for a couple of minutes.
- Add the chicken broth, lemon zest, and lemon juice to the skillet and bring to a boil.
- Simmer with the chicken, covered, until orzo is tender and chicken is cooked through (about 15–20 minutes).
- Finish by adding chopped fresh parsley and adjusting seasoning before serving.
Notes
For a creamy variation, stir in some Greek yogurt or Parmesan cheese at the end. This dish pairs well with Greek salad or tzatziki.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg