Creamy Lemon Herb Orzo with Roasted Chicken

• 1 lb chicken breasts
• 1 cup orzo
• 2 cups chicken broth
• 1 cup heavy cream
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon paprika
• Parmesan cheese, grated (optional)

Steps

1. 1 Preheat oven to 400°F. Season chicken with salt, pepper, and paprika. Roast for 25-30 minutes until cooked through.
2. 2 Meanwhile, cook orzo in salted boiling water until al dente. Drain.
3. 3 In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
4. 4 Stir in cooked orzo, chicken broth, heavy cream, lemon zest, and juice. Simmer until creamy.
5. 5 Mix in parsley and thyme. Add roasted chicken to the orzo mixture, gently toss to combine.
6. 6 Serve hot, garnished with additional parsley and Parmesan cheese if desired.

Equipment

• Baking sheet
• Skillet
• Wooden spoon

Variations

• Add roasted vegetables like zucchini or bell peppers for extra color and nutrients.
• Swap chicken for shrimp for a seafood twist.

Substitutions

• If you don't have heavy cream, use half-and-half or milk for a lighter option.
• Use gluten-free pasta to make this dish gluten-free.

Pairings

• Chardonnay or Sauvignon Blanc
• Sparkling water with a lemon slice

Nutrition

Tips

• For extra lemony flavor, add a squeeze of fresh lemon juice at the table.
• If you prefer a saucier dish, add a splash more broth or cream to taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of cream or broth.

Serving Suggestions

• A simple green salad with a lemon vinaigrette
• Warm crusty bread

FAQ