Main
Lemon Chicken Orzo
30 minServes 4Nutri-Score B€€
B
30 min
30 minLemon Chicken Orzo
what you need
Ingredients
boneless skinless chicken breast (patted dry and tenderized)Meat900 g
olive oilPantry30 ml
saltSpices5 g
black pepperSpices3 g
dried oreganoSpices4 g- dried basilSpices4 g
paprikaSpices4 g
garlic powderSpices6 g
garlic (minced)Produce3 pieces
orzo (toasted)Grains270 g
chicken brothPantry600 ml
heavy creamDairy60 ml
lemon (juiced)Produce1 piece
butterDairy15 g- red pepper flakesSpices2 g
Parmesan (freshly grated)Dairy40 g
spinach (as a side)Produce150 g
per serving
Nutrition
575kcal
- Carbs
- 51 g
- Proteins
- 59 g
- Fat
- 15 g
what you’ll use
Tools
cast iron skillet
Frying pan
Oven- Stovetop
step by step
Method
- Step 1
Preheat the oven and prepare the chicken
- Set the oven to 400 °F (200 °C).
- Pat the chicken dry and tenderize it, using a meat tenderizer or the palm of your hand.
- Season both sides with garlic powder, oregano, basil, paprika, salt and pepper.
- Step 2
Sear the chicken
- Heat the cast iron skillet over medium-high heat with olive oil.
- Once the oil is shimmering, add the chicken breasts and leave them untouched.
- Step 3
Mince the garlic and toast the orzo
- Mince the garlic cloves.
- In another pan over medium-high heat, toast the orzo, stirring.
- Step 4
Flip the chicken and bake it
- Flip each chicken breast.
- Transfer the whole cast iron skillet to the oven at 400 °F (200 °C).
- Step 5
Cook the orzo
- Add the chicken broth and minced garlic to the toasted orzo.
- Let it cook until thickened.
- Step 6
Finish the orzo
- Stir in a splash of heavy cream or milk, the lemon juice, butter, salt, pepper and red pepper flakes.
- Mix everything in until you reach a creamy consistency.
- Step 7
Serve
- Top with freshly grated Parmesan and serve with a side of spinach.