Reuvenisms on August 15, 2025 9:18 pm 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 ⸻ 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.
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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
⸻
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.