Garlic Butter Lemon Orzo with Chicken
A delightful dish combining tender chicken with creamy orzo pasta, bright lemon, and aromatic garlic, perfect for busy weeknights.
Ingredients
For the Base
- 1 cup orzo pasta For a whole grain option, use whole wheat orzo.
- 2 cups chicken broth
- 2 pieces boneless, skinless chicken breasts Feel free to substitute with cooked rotisserie chicken for a quicker option.
For the Sauce
- 4 tablespoons unsalted butter Olive oil can replace butter for a dairy-free option.
- 4 cloves garlic, minced
- 1 piece lemon (zested and juiced) Use fresh lemon juice for the best flavor.
To Serve
- 1 cup fresh spinach Kale or arugula can be used instead.
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional) Add for a spicy kick.
- Fresh parsley, chopped (for garnish) Finely chop the parsley for a better aesthetic and flavor.
Instructions
Cook the Orzo
- In a medium saucepan, bring the chicken broth to a gentle boil. Add the orzo pasta and cook for about 8-10 minutes or until al dente. Stir occasionally to prevent sticking. Once cooked, strain and set aside, reserving about ½ cup of the broth.
Prepare the Chicken
- While the orzo is cooking, season the chicken breasts with salt, pepper, and red pepper flakes if using. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let them rest for 5 minutes before slicing.
Make the Sauce
- In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant.
Combine Ingredients
- Stir in the cooked orzo, reserved chicken broth, lemon zest, lemon juice, and fresh spinach into the skillet. Mix well and cook until the spinach wilts, about 2-3 minutes.
Serve the Dish
- Slice the chicken and place it on a serving plate. Spoon the garlic butter lemon orzo around the chicken. Garnish with chopped parsley for a fresh finish. Serve warm and enjoy!
Notes
You can prepare the orzo and chicken in advance. Store cooked orzo in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth to maintain moisture. Avoid freezing cooked orzo for best texture.