Garlic Chicken with Orzo
Elevate weeknight dinners with this irresistibly vibrant Garlic Chicken with Orzo recipe, a one-pan wonder that combines tender seared chicken breasts, velvety orzo pasta, and the bold, aromatic flavors of garlic, lemon, and oregano. Perfectly cooked in a savory chicken broth, the toasted orzo absorbs the rich, zesty juices, creating a creamy, risotto-like texture without the fuss. Finished with a splash of butter, fresh parsley, and optional Parmesan cheese, this dish delivers restaurant-quality flavor while keeping cleanup effortless. Ready in just 45 minutes and packed with heartwarming Mediterranean-inspired ingredients, this comforting yet refreshing meal is destined to become a family favorite. Try this easy-to-follow recipe for a satisfying, crowd-pleasing dinner that pairs beautifully with a crisp green salad or roasted vegetables!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1.5 cups Orzo pasta
- 4 cups Chicken broth
- 6 cloves Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 0.25 cups Parmesan cheese (optional)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the chicken breasts on both sides with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and the dried oregano.
Sear the chicken in the skillet for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic cloves and sauté for 1 minute until fragrant, being careful not to burn the garlic.
Stir in the uncooked orzo pasta and toast it in the skillet for 2-3 minutes, stirring frequently, until lightly golden.
Pour in the chicken broth and stir to combine. Bring the mixture to a simmer, reduce the heat to low, and cover. Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Stir in the lemon juice, unsalted butter, and half of the chopped parsley. Taste and adjust seasoning with additional salt and pepper, if needed.
Slice the seared chicken and return it to the skillet on top of the orzo. Allow it to warm through for 1-2 minutes.
Garnish with the remaining parsley and optional Parmesan cheese. Serve warm and enjoy!
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 5932 mg | 258% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 8.3 g | ||
| Protein | 287.4 g | 575% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 977 mg | 75% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
