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Golden seared chicken breasts served over a bed of herb-flecked orzo pasta with lemon slices.

Lemon Herb Chicken with Orzo

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 540
Ingredients Method

Ingredients
  

  • 4 boneless , skinless chicken breasts (approx. 6 oz each)
  • 1 cup dry orzo pasta
  • 2 cups low -sodium chicken broth
  • 2 tablespoons extra -virgin olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic , minced
  • 1 large lemon , zested and juiced
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon cracked black pepper
  • 0.25 cup fresh flat-leaf parsley, chopped

Method
 

  1. Pat the chicken breasts dry and season both sides with salt, pepper, and half of the rosemary and thyme.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken and set aside to rest.
  4. Reduce the heat to medium and add the minced garlic to the remaining oil in the skillet, sautéing for 30 seconds.
  5. Add the dry orzo to the skillet and stir for 1 minute to lightly toast the pasta.
  6. Pour in the chicken broth and bring to a simmer.
  7. Cover the skillet and cook for 8 to 10 minutes, or until the liquid is absorbed and the orzo is tender.
  8. Stir in the lemon juice, lemon zest, the remaining rosemary and thyme, and the fresh parsley.
  9. Slice the chicken breasts against the grain and serve immediately over the prepared orzo.