Description
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 cup orzo pasta
2 cups chicken broth
1/2 cup heavy cream
Zest of 1 lemon
Juice of 1 lemon
1/4 cup freshly grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Cook the chicken for
about 6-7 minutes per side, or until fully cooked through. Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the orzo pasta and chicken broth. Bring to a boil, then reduce heat to a simmer. Cook the orzo for about 8-10 minutes, or until the
liquid is mostly absorbed and the orzo is tender.
Stir in the heavy cream, lemon zest, lemon juice, and Parmesan cheese. Cook for an additional 1-2 minutes until the sauce has thickened slightly.
Slice the chicken into thin strips and return it to the skillet, mixing it into the orzo. Cook for another 2 minutes to heat everything through.
Garnish with fresh parsley and serve.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 400 kcal per serving
Servings: 4
