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Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 tablespoon avocado oil or olive oil
- 2 tablespoons butter
- 1 yellow onion, finely diced (or 2 shallots)
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 cup orzo
- 1 cup heavy cream (or half and half for a lighter sauce)
- ¼ cup fresh lemon juice
- ½ cup grated parmesan cheese (plus more for serving)
- Optional garnishes: lemon zest, sliced lemons, chopped parsley
Instructions
- Slice chicken breasts in half lengthwise and pound for even cooking.
- Season chicken and cook in a hot skillet for 3-4 minutes on each side.
- Remove chicken and sauté diced onion in butter, then add garlic.
- Pour in chicken broth and bring to a gentle boil; add orzo and cook until al dente.
- Lower heat, stir in heavy cream and lemon juice, then mix in parmesan.
- Top with cooked chicken and serve garnished with parsley and lemon.
Notes
Cut breasts to uniform thickness for even cooking.
Stir orzo frequently to avoid sticking.
Adjust lemon juice for preferred tanginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 2
- Sodium: 800
- Fat: 32
- Saturated Fat: 17
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 27
- Cholesterol: 120