Creamy Lemon Garlic Orzo Chicken Skillet
My creamy, lemon garlic orzo chicken skillet is packed with flavor and makes for a very satisfying weeknight meal.
Servings 4 servings
Ingredients
- 2 large chicken breasts cut in half
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Kosher salt to taste
- Black pepper to taste
- 1/2 cup of flour to lightly dredge chicken
- 1 tbsp butter
- 1 tbsp olive oil
For sauce
- 1 tbsp butter
- 1 tbsp garlic
- 1/2 cup diced white onions
- 1/4 cup dry white wine of choice
- 1 cup of orzo pasta
- 1 cup of heavy cream or half and half
- 1 cup of chicken broth
- 1/2 cup grated parmesan cheese
- 1 tsp of lemon juice
- 6 lemon slices * optional
- Freshly chopped parsley to garnish
Instructions
- Heat oven to 400 degrees F
- Cut chicken lengthwise and season with spices
- Lightly dredge chicken pieces in flour until coated on both sides
- To a large cast iron or oven safe skillet on medium heat, add butter and olive oil
- Sear chicken breasts on both sides until golden brown and almost cooked through, about 3 minutes per side
- Remove chicken breasts and set aside to rest
- To the same skillet, add additional butter and oil if needed and saute onions and garlic
- Deglaze the pan with white wine and scrape the brown bits off the bottom of the pan
- Next, add the orzo, heavy cream ,chicken broth, lemon juice and parmesan cheese, and additional salt if needed, mix well to combine
- Lastly, turn off the heat and add the chicken breast pieces back on top of the orzo and nestle lemon slices in between each chicken breast. Garnish with freshly chopped parsley
- Bake in the oven at 400 degrees for 15 minutes or until chicken is cooked through and liquid has completely absorbed
- Allow skillet to rest for 5-10 minutes before serving to allow the sauce to settle into the orzo and cool
- Serve warm and enjoy!