Description
A light yet satisfying orzo dish with tender chicken, fresh basil, lemon juice, and parmesan cheese.
Ingredients
Scale
- ½ lb dry orzo pasta
- 2 lbs chicken breast tenders
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons salted butter
- 6 cloves garlic, chopped
- 1 onion, chopped
- 1 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 1 cup freshly grated parmesan cheese
- ½ cup freshly torn basil leaves
- Lemon wedges, extra parmesan, extra basil for garnish
Instructions
- Cook orzo in salted water until al dente, drain, toss with olive oil, and keep warm.
- Pat chicken dry and season with salt, pepper, and garlic powder.
- Heat olive oil in skillet and cook chicken until just done, then remove and keep warm.
- Melt butter in same skillet, add garlic and onion, and cook until fragrant.
- Add wine and scrape pan, reducing liquid by half.
- Stir in lemon juice and season to taste.
- Toss orzo with sauce, parmesan, and basil.
- Serve orzo topped with chicken and garnish as desired.
Notes
- Do not overcook the orzo.
- Use freshly grated parmesan for best texture.
- Add basil at the end for the freshest flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg