Description
A light and flavorful dish featuring tender chicken, orzo pasta, fresh basil, and zesty lemon for a perfect weeknight dinner or summer meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining olive oil and sauté garlic for 1 minute.
- Add orzo and toast for 2 minutes, stirring frequently.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 8-10 minutes, until orzo is tender and liquid is mostly absorbed.
- Stir in cooked chicken, lemon juice, lemon zest, Parmesan cheese, and basil.
- Cook for another 2 minutes, stirring until everything is well combined and heated through.
- Serve warm, garnished with extra basil or cheese if desired.
Notes
- Use rotisserie chicken for a quicker version.
- Add spinach or cherry tomatoes for extra color and nutrition.
- For a creamier version, stir in a splash of heavy cream or a dollop of Greek yogurt at the end.