Description
For the Lemon Butter Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp unsalted butter
1 tbsp fresh lemon juice
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
For the Creamy Garlic Orzo:
1 cup orzo pasta
2 tbsp unsalted butter
4 garlic cloves, minced
2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tbsp fresh lemon juice
Salt and black pepper to taste
1 tbsp fresh parsley, chopped
Directions:
Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Season chicken breasts with garlic powder, onion powder, salt, and black pepper.
Cook the chicken breasts for 5-7 minutes on each side, until golden and fully cooked. Remove from the skillet, drizzle with fresh lemon juice, and set aside.
In the same skillet, add 1 tbsp butter and minced garlic. Cook for 1-2 minutes until fragrant.
Add the orzo pasta and chicken broth, stirring to combine. Bring to a simmer, then reduce heat and cook for 8-10 minutes, until the orzo is tender and most of
the liquid is absorbed.
Stir in the heavy cream, Parmesan cheese, and fresh lemon juice. Cook for another 2-3 minutes, until creamy and thickened.
Slice the cooked chicken breasts and place on top of the orzo. Sprinkle with fresh parsley before serving.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
