Description
A quick and delicious one-skillet meal featuring chicken and orzo in a creamy lemon sauce.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 tablespoon avocado oil or olive oil
- 2 tablespoons butter
- 1 yellow onion, finely diced (or 2 shallots)
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 cup orzo
- 1 cup heavy cream (or half and half for a lighter sauce)
- ¼ cup fresh lemon juice
- ½ cup grated parmesan cheese (plus more for serving)
- Optional garnishes: lemon zest, sliced lemons, chopped parsley
Instructions
- Slice chicken breasts in half lengthwise and pound for even cooking.
- Season chicken and cook in a hot skillet for 3-4 minutes on each side.
- Remove chicken and sauté diced onion in butter, then add garlic.
- Pour in chicken broth and bring to a gentle boil; add orzo and cook until al dente.
- Lower heat, stir in heavy cream and lemon juice, then mix in parmesan.
- Top with cooked chicken and serve garnished with parsley and lemon.
Notes
- For a lighter option, use half and half instead of heavy cream.
- Adjust the lemon juice to your taste for more or less acidity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 2g
- Sodium: 650mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg