Lemon Chicken And Orzo Recipe

Listing Results Lemon Chicken And Orzo Recipe

WebAdd the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it …

Rating: 5/5(63)
Total Time: 30 minsCategory: Side DishCalories: 616 per serving1. Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
2. Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).
3. Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.
4. Stir in the chicken.

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WebPour the orzo in the pan and saute for 2 minutes before adding the broth, vinegar, lemon juice, garlic powder, the remainder of …

Rating: 4.3/5(3)
Total Time: 35 minsCategory: Main DishesCalories: 358 per serving1. Pat the chicken dry and season with half of the salt, and pepper. Dredge on both sides with arrowroot starch.
2. Using a large pan, heat the oil on medium-high heat. Add the chicken and sear for 3-4 minutes on each side until lightly crisp and cooked through to 165 F. Set aside.
3. Add the zucchini to the pan (adding more oil if needed) and saute for 2-3 minutes or until the zucchini begins to soften. Add the artichoke hearts and sear on each side for 2-3 minutes or until lightly crisp.
4. Pour the orzo in the pan and saute for 2 minutes before adding the broth, vinegar, lemon juice, garlic powder, the remainder of the salt and pepper and frozen peas. Stir well. Bring to a boil and reduce to a low simmer. Simmer on low for 10 minutes, stirring often to allow the orzo to cook through.

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WebAdd sliced lemons and orzo under the chicken. Top the chicken with mustard and spread it on the skin. Add chopped tarragon. Add the chicken stock. Cover …

Rating: 5/5(6)
Total Time: 40 minsCategory: Dinner, Main CourseCalories: 601 per serving

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WebTransfer cooked chicken to a plate and tent with a piece of foil to keep warm. Repeat with remaining oil and chicken. When …

Rating: 5/5(23)
Calories: 421 per servingCategory: Main Course1. In a shallow bowl, mix flour and garlic powder. Pound thicker pieces of chicken to 1/4-inch thickness with the flat side of a meat mallet, if needed. Cut each piece in half (to make smaller serving sizes) and sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly and shake off excess.
2. Heat 2 tablespoons oil in a large skillet over MEDIUM heat. Add half of the chicken and cook 4 to 5 minutes on each side or until golden brown and chicken is fully cooked through. Transfer cooked chicken to a plate and tent with a piece of foil to keep warm. Repeat with remaining oil and chicken. When finished, lightly wipe excess oil from skillet.
3. Return skillet to the heat and add broth and orzo. Bring to a boil, reduce heat and simmer, covered, 8-10 minutes or until tender. Remove cover and stir in spinach, tomatoes, the juice of one lemon, basil and remaining 1/2 teaspoon salt. Remove the skillet from the heat. Return the cooked chicken to the skillet and sprinkle with about half of the Parmesan.
4. Cut remaining lemon into wedges. Serve with remaining Parmesan and lemon wedges on the side.

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WebTo make this recipe you will need chicken, orzo pasta, chicken stock, sherry wine (or white wine), lemons, an onion, garlic, fresh thyme, butter, salt, and pepper. Tip: use fresh squeezed lemon juice for …

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WebAdd the garlic, stir to combine, and cook for about 1 minute, or until fragrant. Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo. Add the spinach (looks like a lot but it …

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WebPreheat oven to 375 degrees Fahrenheit. In a large bowl, season chicken with lemon juice, garlic, oregano, salt, and pepper. To a large cast iron skillet over medium-high heat, warm oil in the skillet. Add …

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WebAdd chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean. In same …

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WebSeason the chicken on both sides with salt and pepper. Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering. Add the chicken to the skillet and cook until browned …

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WebLemon: Use the juice and zest of one large lemon, or use two smaller lemons to equal ¼ cup juice. Herbs: Dill, parsley, basil, and thyme infused the orzo with flavor. Use fresh or …

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WebCook for 10 to 15 minutes, until the chicken is nearly fully cooked. Add the orzo and peas. Carefully remove the chicken from the pot and place it on a plate. Add ¾ …

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Web1 cup uncooked orzo 1 tablespoon lemon juice or to taste 1 tablespoon chopped parsley or to taste Salt & pepper to taste Instructions Sauté the celery, carrots, and onions in a large soup pot with the butter …

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Web8 to 10 cups low sodium chicken broth 1 lemon, juiced 2 bay leaves ¾ cups uncooked orzo 1 yellow squash, sliced into rounds and each round cut into fourths …

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Web2 teaspoons lemon zest 7 cups low sodium chicken broth 1 cup orzo 2 tablespooons fresh thyme 1 tablespoon fresh rosemary salt to season 4 cups kale, …

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WebTry one of these brand-new recipes. Featuring in-season ingredients like lettuce, spinach and peas, you'll embrace the taste of spring with each bite of these …

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WebInstructions. Preheat the oven to 375°F (190°C). Whisk together the garlic, lemon juice, olive oil, oregano, salt, and pepper in a small bowl. Place the chicken

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WebDirections. Step 1. Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables …

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