Spring Herb Chicken with Lemon Orzo

Bright, pan-seared chicken finished with fresh herbs and served over tender lemon-kissed orzo for a clean, vibrant spring meal.

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Rest Time: 5 minutes

Total Time: 45 minutes

Ingredients

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Zest of 1 lemon

• Juice of 1 lemon

• 1 cup orzo pasta

• 2 cups chicken broth

• 1/4 cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill

• Optional: lemon slices for garnish

Instructions

1. Season the chicken on both sides with salt, pepper, oregano, and thyme.

2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6 to 7 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F. Remove from the skillet and let rest for 5 minutes.

3. In the same skillet, add garlic and cook for 30 seconds until fragrant. Stir in the orzo and toast lightly for 1 minute.

4. Pour in the chicken broth and bring to a gentle boil. Reduce the heat and simmer for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

5. Stir in lemon zest, lemon juice, Parmesan, parsley, and dill. Adjust salt and pepper to taste.

6. Slice the chicken and serve it over the lemon orzo. Garnish with additional herbs and lemon slices if desired.

   
   

Notes

• For deeper flavor and extra juiciness, substitute boneless, skinless chicken thighs and cook until they reach 175°F internal temperature.

• For added richness, stir in 1 tablespoon of butter at the end of cooking the orzo.