Lemon Chicken Orzo Pasta
593kcal
Ingredients
- 2 chicken breasts (pat them dry with paper towels)
- 3 oz chopped asparagus
- 1 cup dry orzo pasta
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- ¾ cup diced shallots
- 3 garlic (peeled and minced)
- 2 cups low-sodium chicken broth (or more as needed) - preheated in a microwave
- 2 tablespoons lemon juice
- zest from one lemon
- ½ cup dry white wine
- ¼ cup heavy cream
- ½ teaspoon kosher salt (and more to taste)
- ¼ teaspoon black pepper
- ½ cup freshly grated parmesan cheese
Method
- Pound the chicken with a mallet to an even thickness, then season it with ½ teaspoon of salt, black pepper, and lemon zest in a bowl. Let it marinate for a few minutes.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until fully cooked, then remove and let rest before slicing into thin strips.
- In the same skillet, add the asparagus and sauté for 3-4 minutes, until tender over medium heat. Set them aside.
- Melt butter and sauté shallots for 2 minutes. Add garlic and cook for 1 minute. Add orzo, stir and toast for 2 minutes.
- Pour in white wine and cook, scraping the pan until most of the wine evaporates.
- Add broth and lemon juice, bring to a gentle boil, then cover and reduce heat to medium-low. Cook for 10 minutes, stirring often, until the pasta reaches your desired doneness. Add more broth if needed to keep the orzo swimming in liquid, like risotto—moist but not mushy.
- Remove the lid and stir in the grated Parmesan and cream until the sauce becomes creamy. Add the asparagus and mix well. Taste and adjust the seasoning with salt, black pepper, or additional lemon juice as desired.
- Serve immediately with the sliced chicken breast. If desired, sprinkle with extra Parmesan cheese and garnish with parsley.
Nutrition
Calories593kcalCarbohydrates42gProtein37gFat29gSaturated Fat13gPolyunsaturated Fat2gMonounsaturated Fat11gTrans Fat0.4gCholesterol123mgSodium691mgPotassium874mgFiber3gSugar6gVitamin A787IUVitamin C10mgCalcium171mgIron2mg
Notes
Cooking time. Cooking time can vary based on the thickness of the chicken, the type of stove, and the size of the pan. Be sure to adjust the time and heat accordingly to avoid overcooking or undercooking the chicken. The same applies to the orzo—adjust the cooking time, heat, and amount of liquid to achieve your desired texture. For this recipe, I aimed for the orzo to resemble risotto: creamy and tender, but not mushy.
Extra liquid is fine: If there’s extra liquid left in the orzo mixture, don’t worry! It will thicken as it sits and will help keep the dish creamy and saucy.
Customize the creaminess: If you prefer a richer, creamier sauce, add more heavy cream or Parmesan cheese. For a lighter version, reduce the amount of cream.
Refrigerating: Store any leftover Lemon Chicken Orzo Pasta in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s cooled down to room temperature before storing to prevent condensation inside the container.