One-Pan Orzo Chicken
User Reviews
5.0
3 reviews
Excellent
One-Pan Orzo Chicken
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This cozy one-pan chicken orzo is the perfect weeknight meal; it comes together in a single pan in under 30 minutes. It has a bright lemony flavor, spinach and lots of parmesan which all gives it a delicious, light and creamy flavor.
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Ingredients
- 1 1/2 pounds chicken breasts butterflied
- kosher salt
- 1 lemon zested and halved
- 1 shallot peeled minced
- 2 garlic cloves peeled minced
- Pinch crushed red pepper
- 16 ounces orzo pasta
- 3/4 cups heavy cream
- 1 3/4 cups chicken broth
- ground black pepper
- 1 teaspoon lemon zest
- 1/3 cup finely grated Parmesan-Reggiano
- handful of spinach
- 2 tablespoons minced Italian parsley
- lemon slices for garnish
Instructions
- Butterfly the chicken. Slicing the chicken like this is going to help cook them faster and more evenly. Sprinkle the chicken with salt on both sides.
- In a large skillet, set over medium heat, add in a few tablespoons of olive oil. Add in the butterflied chicken breasts, and cook on each side for about 3-4 minutes. I like a nice gold color to each side. Add two lemon halves in there, cut side down. Remove the chicken breasts and lemons and set aside.
- Turn the heat down to low. Add more olive oil, if needed. Add in the shallot, garlic and crushed red pepper and cook on low until softened, about 3 minutes.
- Pour in the orzo, chicken stock, heavy cream and mix. Bring to a gentle simmer. And then cover the pan; cook for about 7 minutes, until al dente.
- Slice up the chicken into 1/2-inch pieces.
- Uncover and add in the lemon zest, Parmesan-Reggiano, spinach, minced Italian parsley and squeeze in two lemon halves. Mix it up and top it with the chicken. Place back on the stove for about 2-3 minutes. I like to just make sure the chicken is warmed back up.
- Uncover the pan; top with sliced lemons and serve.
Equipments used:
Notes
- Tips and Tricks:
- Tips and Tricks:
- Swap in different protein- I think this would work great with salmon or shrimp. I would sauté the shrimp or salmon in the pan first, remove it and then proceed with the recipe.
- Leave out the heavy cream - If you're sensitive to dairy or simply don't have it, leave it out! I would add about 1/4 cup of extra broth in place of the cream.
Nutrition Information
Show Details
Serving
4g
Calories
450kcal
(23%)
Carbohydrates
34g
(11%)
Protein
40g
(80%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
161mg
(54%)
Sodium
600mg
(25%)
Potassium
1019mg
(29%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
884IU
(18%)
Vitamin C
21mg
(23%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 450kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 40g | 80% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 161mg | 54% |
| Sodium | 600mg | 25% |
| Potassium | 1019mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 884IU | 18% |
| Vitamin C | 21mg | 23% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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