Ingredients
• 1 lb (454g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup (170g) uncooked orzo pasta
• 2 tablespoons (30ml) olive oil
• 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
• 2 tablespoons (30ml) lemon zest (from 2 lemons)
• 3 cloves garlic, minced
• 1 teaspoon (5ml) dried oregano
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (1.25ml) black pepper
• 1 cup (240ml) low-sodium chicken broth
• 2 cups (480ml) water
• 1/4 cup (40g) freshly grated Parmesan cheese (optional)
• Chopped fresh parsley for garnish (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken, 1 tablespoon of olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Toss to coat the chicken evenly. Cover and refrigerate for 30 minutes to 1 hour, allowing the flavors to meld.
- Cook the Orzo: In a medium saucepan, bring the chicken broth and water to a boil over high heat. Add the orzo, reduce the heat to medium-low, and simmer for 8-10 minutes, or until the orzo is tender but still firm to the bite. Drain and set aside.
- Sear the Chicken: In a large skillet or nonstick pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. Sear the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Combine and Finish: In the same pan used for the chicken, add the cooked orzo and the seared chicken. Toss to combine and heat through, about 2-3 minutes. If desired, stir in the Parmesan cheese until melted and well incorporated.
- Serve and Enjoy: Transfer the Lemon Chicken Orzo to a serving dish and garnish with fresh chopped parsley, if desired. Serve hot and savor the incredible flavors of this Mediterranean-inspired masterpiece.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Authentic and Delicious Lemon Chicken Orzo Recipe