Creamy lemon chicken orzo

Creamy Lemon Chicken Over Toasted Orzo

Ingredients

Chicken & Sauce

• 4 boneless, skinless chicken breasts (pounded to ½ in thick)

• 1 tsp kosher salt, plus more to taste

• ½ tsp freshly ground black pepper

• ½ cup all purpose flour, for dredging

• 3 Tbsp olive oil

• 2 Tbsp butter, plus 2 Tbsp cold butter for finishing

• 3 cloves garlic, minced

• 1 cup chicken broth

• 1 cup heavy cream

• 1 large lemon, zest finely grated and 3 Tbsp juice, divided

• ½ tsp Dijon mustard

• ¼ cup freshly grated Parmesan cheese

• 2 Tbsp chopped fresh parsley

Toasted Orzo

• 1½ cups dry orzo pasta

• 1 Tbsp butter

• ½ tsp kosher salt, plus more to taste

• 3 cups chicken broth

• ¼ cup Parmesan cheese

Sautéed Broccoli

• 1 large head broccoli, cut into bite size florets

• 2 Tbsp butter

• 2 cloves garlic, minced

• ¼ tsp red pepper flakes

• Juice of ½ lemon

• Kosher salt, to taste

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Method

Cook the Orzo

1. In a medium saucepan, melt butter over medium heat.

2. Add orzo and toast, stirring, for 2–3 minutes until lightly golden.

3. Stir in broth and salt; bring to a boil.

4. Reduce to a simmer; cook 8–10 minutes, stirring occasionally, until al dente.

5. Drain if needed, stir in Parmesan (if using), adjust seasoning, and keep warm.

Prepare the Chicken

1. Pat chicken dry; season with salt and pepper.

2. Lightly dredge in flour, shaking off excess.

3. Heat olive oil in a large skillet over medium-high heat.

4. Sear chicken 3–4 minutes per side until golden and cooked through (165°F).

5. Transfer to a plate; tent loosely with foil.

Make the Sauce

1. Reduce skillet heat to medium; add butter.

2. Add garlic; sauté 30 seconds until fragrant.

3. Deglaze with chicken broth, scraping up browned bits.

4. Stir in cream, lemon zest, 2 Tbsp lemon juice, and Dijon; simmer 3–4 minutes until slightly thickened.

5. Whisk in Parmesan until smooth.

6. Remove from heat; whisk in cold butter until silky.

7. Return chicken (and any juices) to skillet; spoon sauce over and warm gently.

Sauté the Broccoli

1. Steam broccoli until just tender, 3–4 minutes.

2. In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes; cook 30 seconds.

3. Add broccoli; sauté 2–3 minutes.

4. Remove from heat; toss with lemon juice and season with salt.

Plate & Serve

1. Spoon a mound of orzo onto each plate.

2. Place a chicken breast on top; spoon over sauce.

3. Arrange broccoli alongside; garnish with parsley.

4. Serve immediately with lemon wedges.