Description
A creamy, comforting one-skillet dish featuring zesty lemon pepper chicken served over rich brown butter garlic orzo.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 1 cup orzo pasta
- 4 garlic cloves, minced
- 4 tablespoons unsalted butter
- 2.5 cups chicken broth
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 teaspoons freshly cracked black pepper
- Salt to taste
- 0.5 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken thighs with salt and freshly cracked black pepper, then set aside.
- Zest and juice the lemon into separate small bowls and prepare the minced garlic.
- Heat a large skillet over medium high heat and add 2 tablespoons butter. Once browned, add the chicken and sear 4 to 5 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium and add the remaining butter. Let it brown, then stir in the garlic until fragrant.
- Add the orzo and toast it for 1 to 2 minutes, stirring often.
- Pour in the chicken broth and bring to a simmer. Cook for 8 to 10 minutes until the orzo is tender and creamy.
- Stir in the lemon juice, lemon zest, Parmesan cheese and salt to taste.
- Nestle the cooked chicken back into the skillet and sprinkle with parsley and more pepper.
- Serve warm with additional lemon wedges if desired.
Notes
- Add a splash of broth when reheating to restore creaminess.
- Freshly cracked pepper gives a stronger flavor compared to pre ground.
- Toast the orzo lightly for a nuttier, richer flavor.
- Rest the chicken before slicing to keep it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 2g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 155mg
Keywords: lemon pepper chicken, brown butter orzo, garlic orzo, creamy orzo, chicken skillet