Make this fast, bright Lemon Chicken Orzo Stir Fry in one skillet for a simple weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup dry orzo pasta
2 cups low-sodium chicken broth
1/2 cup water
1/2 cup frozen peas
Zest of 1 large lemon
Juice of 1 large lemon (about 3 tablespoons)
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Instructions
Season the chicken pieces with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
Add the chopped onion to the same skillet and cook until soft, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the dry orzo pasta and cook for 1 minute, stirring constantly.
Pour in the chicken broth and water. Bring the mixture to a simmer. Reduce the heat to medium-low, cover the skillet, and cook for 10 minutes, or until the orzo has absorbed most of the liquid. Stir occasionally to prevent sticking.
Stir in the frozen peas, lemon zest, and lemon juice. Cook for 2 more minutes until the peas are heated through.
Return the cooked chicken to the skillet. Stir everything together.
Remove the skillet from the heat. Stir in the Parmesan cheese and fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
Notes
For extra flavor, add 1/2 teaspoon of dried oregano with the garlic.
If the orzo seems too dry before it is fully cooked, add a splash more broth or water.
You can substitute spinach for peas if you prefer.