Description
A heartwarming dish featuring tender chicken and zesty lemon in a creamy orzo pasta, perfect for weeknight dinners.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1½ pounds total)
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ⅓ cup all-purpose flour (for dredging)
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion (diced, about 1 cup)
- 4 garlic cloves (minced)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1½ cups orzo pasta
- 3 cups chicken broth
- ½ cup heavy cream
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice (fresh squeezed)
- ¾ cup Parmesan cheese (freshly grated)
- 2 cups baby spinach (optional)
- Fresh parsley (optional garnish)
Instructions
- Slice the chicken breasts in half horizontally to form four thin cutlets. Place each cutlet between two sheets of plastic wrap and gently pound to about ½ inch thickness. Season with garlic powder, salt, and pepper. Dredge in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken cutlets in a single layer. Cook for 3 to 5 minutes until golden brown, then flip to cook the second side until fully cooked (internal temperature should reach 165°F). Transfer to a plate and cover loosely with foil.
- Add another tablespoon of butter to the same pan. Scrape up browned bits, then add onion, garlic, and thyme. Sauté for 3 to 4 minutes until onion softens.
- Stir in the orzo and toast for about 2 minutes.
- Pour in chicken broth and bring to a gentle simmer. Reduce heat to medium-low, cover, and cook for 8 to 10 minutes, stirring occasionally until orzo is tender and liquid is mostly absorbed.
- Reduce heat to low and stir in heavy cream, lemon zest, lemon juice, and Parmesan. Mix well until sauce is creamy. If using spinach, add now until wilted. Taste and adjust seasoning.
- Spoon the creamy lemon orzo onto plates, topping with chicken cutlets. Garnish with parsley and serve with lemon wedges.
Notes
For a lighter version, substitute heavy cream with half-and-half or Greek yogurt. Shred your own Parmesan cheese for a smoother sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg