- Grate your own Parmesan and mozzarella instead of using pre-shredded bagged cheese. Bagged cheese is coated with starch that can make the sauce grainy instead of smooth.
- Turn the heat to low before adding the cheese so it melts gradually and the sauce stays creamy instead of separating.
- Rotisserie chicken works well in place of cooking chicken breasts if you want to save time.
- For a vegetarian version, leave out the chicken and add chickpeas or white beans instead.
- Feta or goat cheese can be swapped in for the Parmesan or mozzarella for a different flavor. Spinach, arugula, or Swiss chard also make a nice addition if you want to work in some greens.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a skillet, adding a splash of broth, olive oil, or lemon juice to loosen the sauce and brighten the flavor, since the orzo continues to absorb the sauce as it sits.
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Lemon Chicken Orzo
Lemon Chicken Orzo is a light but filling meal that mixes together orzo with chicken and a creamy lemon sauce along with fresh herbs. This dish features Parmesan cheese and mozzarella cheese and is the perfect comfort dish that is easy to make. Your family will love this!
Ingredients
- 1 1/2 cups orzo
- 3 cups vegetable broth {or chicken broth} or you can use water
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 lemon, juiced plus zest for garnish
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cream
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper {optional}
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup shaved Parmesan cheese for garnish,, optional
For the chicken:
- 1 pounds boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil, divided
- 2 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- In a large skillet or Dutch oven, heat the vegetable or chicken broth {or water} until simmering. Add the orzo in and simmer for about 8-10 minutes, or until the water is absorbed.
- Add the butter and let melt for about 2-3 minutes, stirring occasionally to make sure the orzo doesn't stick.
- Turn heat to low and add the garlic, lemon juice, Parmesan cheese, mozzarella cheese, cream, oregano and crushed red pepper {optional}, and stir until the cheese melts and the sauce becomes creamy.
- Stir in salt and pepper. Remove and serve warm garnished with shaved parmesan cheese, fresh basil and parsley.
To cook the chicken:
- In a large Ziplock bag add the chicken, 2 tablespoons olive oil, garlic, Italian seasoning and salt and pepper to the bag. Close and massage the spices into the chicken using your hands.
- Add 2 tablespoons olive oil to a large skillet and heat over medium heat. Add the chicken breasts and cook for 4-5 minutes, flip and cook until the chicken reaches a temperature of 165 degrees F. Remove the chicken and put it on a cutting board. Using two forks shred the chicken.
Notes
Nutrition
Serving: 1g, Calories: 824kcal, Carbohydrates: 53g, Protein: 46g, Fat: 48g, Saturated Fat: 21g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Trans Fat: 0.4g, Cholesterol: 156mg, Sodium: 1809mg, Potassium: 744mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1957IU, Vitamin C: 21mg, Calcium: 401mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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