Description
A flavorful and comforting Greek-inspired dish featuring tender lemon-seasoned chicken breasts cooked to perfection and served atop creamy orzo pasta enriched with fresh lemon juice, zest, feta cheese, and parsley. This one-pan stovetop recipe is both simple and satisfying, bringing Mediterranean flavors to your table in under an hour.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
Orzo Mixture
- 3 cups chicken broth
- 1 cup orzo pasta
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1/2 cup heavy cream
Instructions
- Heat the skillet: Heat a large skillet over medium heat to prepare for cooking the chicken.
- Add olive oil: Pour the olive oil into the heated skillet and swirl to coat the bottom evenly.
- Season chicken: Season both sides of the chicken breasts with dried oregano, garlic powder, onion powder, salt, and black pepper.
- Cook chicken: Place the seasoned chicken breasts in the skillet and cook for about 6-7 minutes on each side until the chicken reaches an internal temperature of 165°F (74°C), ensuring they are fully cooked and juicy.
- Remove chicken: Take the cooked chicken breasts out of the skillet and set them aside on a plate to rest.
- Simmer broth: Using the same skillet, add chicken broth and bring it to a simmer over medium heat.
- Cook orzo: Add the orzo pasta to the simmering broth and cook according to package instructions, usually 8-10 minutes, stirring occasionally to prevent sticking.
- Chop parsley: While the orzo cooks, finely chop the fresh parsley to prepare for garnish and mixing.
- Add cream: Once orzo is cooked through, reduce the heat to low and stir in the heavy cream, creating a creamy base for the dish.
- Add lemon flavors: Stir in fresh lemon juice and lemon zest to the orzo mixture to brighten the flavor.
- Slice chicken: Slice the rested chicken breasts into thin strips for easy serving and mixing.
- Combine chicken and orzo: Add the sliced chicken back into the skillet and gently stir to incorporate it with the creamy orzo.
- Add toppings: Sprinkle the chopped fresh parsley and crumbled feta cheese evenly over the top of the chicken and orzo mixture.
- Serve: Serve the dish immediately, garnished with extra parsley and feta if desired for added freshness and flavor.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) to guarantee safety and juiciness.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, though this might affect the texture.
- Use low-sodium chicken broth to control the salt level if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- To make it gluten-free, substitute orzo with gluten-free pasta such as quinoa or rice pasta.
