Lemony Chicken and Scallion Orzo Risotto Style
Experience the perfect fusion of bright, zesty flavors and creamy, risotto-style comfort with this Lemony Chicken and Scallion Orzo. This one-pan wonder transforms orzo pasta into a luscious, velvety dish by cooking it in warm chicken broth and finishing it with Parmesan cheese and a tangy kick of fresh lemon juice and zest. Tender, golden-seared chicken breasts take center stage, complemented by the subtle bite of scallions and an optional sprinkle of fresh parsley for a gourmet touch. Ready in just 45 minutes, this easy and satisfying recipe is ideal for busy weeknights yet impressive enough for entertaining. Serve up this vibrant, Mediterranean-inspired meal and watch it disappear from the table! Perfect keywords: lemony chicken, orzo risotto, one-pan dinner, creamy pasta, scallion recipe, easy weeknight meals.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 pieces garlic cloves, minced
- 1 cup orzo pasta
- 4 cups chicken broth, warm
- 0.5 cup grated Parmesan cheese
- 4 stalks scallions, thinly sliced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped (optional)
- to taste salt
- to taste black pepper
Instructions
Season chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and fully cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet, set aside, and cover with foil to keep warm.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon olive oil and 1 tablespoon of butter. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and orzo pasta, cooking for 1-2 minutes to toast the orzo slightly.
Begin adding the warm chicken broth, 1/2 cup at a time, stirring frequently and letting the liquid absorb fully before adding the next ladle. Repeat this process until the orzo is cooked to al dente, about 15-18 minutes. Adjust the heat as needed to maintain a gentle simmer.
Once the orzo is cooked, stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, scallions, lemon zest, and lemon juice. Mix until creamy and well combined.
Slice the cooked chicken into thin strips and lay them over the orzo. Garnish with chopped parsley, if desired. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 6760 mg | 294% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 14.4 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1603 mg | 34% | |
*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.
