Orzo with Chicken Corn and Green Beans
Elevate your weeknight dinner game with this vibrant and satisfying Orzo with Chicken, Corn, and Green Beans recipe. Combining tender slices of seasoned chicken breast with the nutty richness of toasted orzo pasta, this dish is enriched with the fresh, summery flavors of sweet corn, crisp green beans, and a zesty splash of lemon juice. Simmered in savory chicken broth for maximum flavor and finished with a sprinkle of Parmesan and fresh parsley, this one-pan recipe is as easy as it is delicious. Perfectly balanced for busy weeknights or casual family meals, this hearty dish is ready in just 40 minutes and serves four. Packed with protein, bright vegetables, and creamy pasta, it’s an all-in-one meal that’s as comforting as it is wholesome. Keywords: Orzo with Chicken, one-pan dinner, corn and green beans recipe, quick weeknight meals, easy pasta dishes, wholesome family recipes.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 cup Orzo pasta
- 2.5 cups Chicken broth
- 1 cup Frozen or fresh corn kernels
- 1 cup Green beans (trimmed and cut into 1-inch pieces)
- 2 cloves Minced garlic
- 2 tablespoons Fresh lemon juice
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until fully cooked. Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining tablespoon of olive oil. Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the orzo to the skillet and stir to coat it in the oil and garlic. Toast the orzo for 2-3 minutes, stirring frequently, until it starts to turn golden brown.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let the orzo simmer for 8 minutes.
Add the corn and green beans to the skillet. Stir to combine, then cover and cook for another 5 minutes, or until the vegetables are tender and the orzo has absorbed most of the liquid.
Slice the cooked chicken into thin strips or bite-sized pieces and return to the skillet. Stir to combine, allowing the chicken to heat through.
Stir in the fresh lemon juice and grated Parmesan cheese. Taste and adjust seasoning with additional salt or black pepper, if needed.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 4509 mg | 196% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 23.2 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2399 mg | 51% | |
*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.
