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One-Pot Garlic Butter Lemon Chicken and Orzo

A quick and comforting one-skillet dinner featuring juicy chicken and creamy orzo infused with lemon and butter, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 pound thin cutlets or breasts Pounded to even thickness; thighs work too.
Pasta and Cooking Liquids
  • 1 cup orzo Little pasta that cooks quickly.
  • 2 cups chicken broth Base that soaks into orzo and keeps it tender.
  • 2 tablespoons butter For richness.
  • 1 tablespoon olive oil To prevent butter from burning.
Aromatics and Seasoning
  • 3 cloves garlic Minced for savory aroma.
  • 1 large lemon Zested and juiced for brightness.
  • to taste salt and pepper For seasoning.
  • 1/4 cup fresh parsley or basil Chopped for garnish.
Optional Ingredients
  • 1 teaspoon red pepper flakes For added heat.
  • 1 tablespoon capers For briny flavor.
  • 1/4 cup grated Parmesan For extra creaminess.

Method
 

Preparation
  1. Pat the chicken dry and season it all over with salt and pepper.
  2. Heat a mix of olive oil and butter in a large skillet over medium-high heat.
  3. Add the chicken to the skillet and sear until golden and cooked through, about 3 to 5 minutes per side.
  4. Remove the chicken from the skillet and set aside to rest.
Cooking the Orzo
  1. Lower the heat to medium and add a small knob of butter if the pan looks dry.
  2. Add minced garlic and stir for 30 seconds until fragrant, but don't let it brown.
  3. Stir in the orzo and mix well to coat.
  4. Pour in the chicken broth, scraping the browned bits from the pan.
  5. Bring to a gentle simmer, stirring occasionally until the orzo is tender and creamy, about 7 to 9 minutes.
  6. If the mixture looks too tight, add a splash more broth or water.
Finishing Touches
  1. Stir in lemon zest and juice, taste, and adjust salt and pepper as needed.
  2. Place the chicken back in the skillet with any resting juices.
  3. Spoon the orzo around the chicken and garnish with chopped parsley and a drizzle of olive oil or butter.

Notes

Zest lemons before juicing for easier preparation. Always taste the broth first; adjust salt if needed for flavor. The dish can be made dairy-free by using olive oil instead of butter.