Description
A comforting and easy-to-make Lemon Chicken Orzo Pasta featuring tender chicken, zesty lemon, and flavorful orzo simmered together in a savory broth, perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breast (Can substitute with turkey or tofu)
Pasta and Broth
- 1 cup orzo pasta (Can be replaced with rice or quinoa)
- 4 cups chicken broth (Vegetable broth works as a vegetarian alternative)
Produce
- 1 each lemon juice and zest (Fresh lemons preferred)
- 1 each onion (Shallots can offer a milder taste)
- 2 cloves garlic (Fresh garlic is ideal)
- 1/4 cup fresh parsley (Chopped)
Oils and Fats
- 2 tablespoons olive oil (Can be swapped with butter)
Instructions
- Cook the chicken. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Sauté onion and garlic. In the same pot, add chopped onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
- Add orzo and liquids. Stir in the orzo pasta, followed by chicken broth, lemon juice, lemon zest, and the cooked chicken pieces. Bring the mixture to a gentle boil.
- Simmer. Once boiling, reduce heat to low, cover the pot, and let simmer for 10-12 minutes until the orzo is tender and has absorbed much of the broth.
- Finish and serve. Remove the pot from heat and stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Serve warm for best flavor and comfort.
Notes
- Substitute chicken with turkey or tofu for different protein options.
- Orzo can be replaced with rice or quinoa depending on preference or dietary needs.
- Vegetable broth can be used for a vegetarian version.
- Butter can be used instead of olive oil for a richer flavor.
- Use fresh lemons for the best lemon flavor.
- Shallots can replace onions to create a milder taste.
- Adjust seasoning with salt and pepper as needed before serving.
