Creamy Lemon Parmesan Orzo with Chicken

$- 1 cup orzo pasta - 2 boneless, skinless chicken breasts (about 1 pound) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 garlic cloves, minced - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish Orzo pasta is the star of this dish. It has a small, rice-like shape that absorbs flavors well. The chicken adds protein and gives a lovely texture. Heavy cream makes the sauce rich and smooth. Parmesan cheese brings in a salty, nutty flavor that complements the dish. Garlic adds depth, while lemon zest and juice brighten everything up. Dried thyme adds an earthy taste. Finally, salt and pepper enhance all these flavors. Choose high-quality chicken for the best taste. Look for breasts that are fresh and have no added water. For the cream, use heavy cream for richness. Fresh lemons give the best flavor; always zest and juice them yourself. When selecting Parmesan cheese, get the block and grate it yourself. This ensures better flavor compared to pre-grated cheese. Fresh parsley adds a nice touch. Look for vibrant, green leaves, as this signals freshness. {{ingredient_image_1}} To cook the orzo pasta, start by filling a large pot with water. Add salt to the water to enhance flavor. Bring the water to a boil. When it boils, add 1 cup of orzo pasta. Cook it according to the package instructions, usually about 8-10 minutes. You want it to be al dente, so check it a minute early. Once done, drain the pasta and set it aside. Now, let’s prepare the chicken. Take 2 boneless, skinless chicken breasts. Pat them dry with a paper towel. Season both sides with salt, pepper, and dried thyme. Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add the chicken breasts. Cook them for about 6-7 minutes on each side until they turn golden brown and reach an internal temperature of 165°F. Remove the chicken from the skillet and let it rest for a few minutes. This helps keep it juicy. Slice the chicken just before serving. In the same skillet, add 2 minced garlic cloves. Sauté them for about 30 seconds until they smell great. Reduce the heat to low. Add 1 cup of heavy cream, lemon zest, and 2 tablespoons of lemon juice to the skillet. Stir the mixture and bring it to a gentle simmer. Then, add ½ cup of grated Parmesan cheese. Whisk it in until it melts and becomes smooth. Taste and add salt and pepper as needed. Finally, add the cooked orzo to the sauce and stir well. Make sure each piece of orzo is coated in that creamy goodness. Now, slice your rested chicken and place it on top of the creamy orzo. Sprinkle fresh parsley for a nice touch. Enjoy your meal! To cook chicken that shines, start with good seasoning. Use salt, pepper, and dried thyme. These flavors really enhance the taste. Heat olive oil in your skillet until hot. Then, add the chicken breasts. Cook them for 6-7 minutes on each side. You want a golden crust and an internal temperature of 165°F. Let the chicken rest after cooking. This keeps it juicy. Slice it just before serving for the best look. Creaminess comes from using heavy cream and Parmesan cheese. After cooking the garlic, reduce the heat. This helps prevent burning. Stir in the heavy cream slowly. Then add the lemon zest and juice. Bring it to a gentle simmer. Whisk in the Parmesan until smooth. This mix should coat the orzo well. If it feels too thick, add a splash of pasta water for balance. Garnishing makes your dish pop! Use fresh parsley for color and taste. Chop it finely and sprinkle on top. You can also add more lemon zest for brightness. A few extra shavings of Parmesan can enhance the look too. For a twist, try a sprinkle of crushed red pepper for a little heat. These simple touches will elevate your creamy lemon Parmesan orzo. Pro Tips Perfectly Cooked Chicken: Ensure the chicken reaches an internal temperature of 165°F for safe consumption and optimal juiciness. Use Fresh Lemon: For the best flavor, use fresh lemon juice and zest instead of bottled varieties; it enhances the dish's brightness. Customize the Herbs: Feel free to substitute dried thyme with fresh thyme or other herbs like basil or oregano to match your taste preferences. Garnish for Flair: Fresh parsley not only adds color but also brings a fresh flavor that complements the creamy orzo beautifully. {{image_2}} You can easily switch to a vegetarian version. Instead of chicken, use mushrooms or zucchini. Sauté them until soft and golden. You can also add some spinach for color and nutrients. Replace the heavy cream with coconut cream or a rich plant-based milk. This gives you creaminess without meat. To boost flavor, try adding fresh herbs. Basil or dill works great with lemon. You can also stir in sun-dried tomatoes for a tangy twist. A pinch of red pepper flakes adds a nice kick. If you like a nutty taste, toss in some toasted pine nuts before serving. Orzo is a fun choice, but other pastas can work too. Try small shapes like ditalini or farfalle. Rice or quinoa can be good substitutes if you want gluten-free. Just remember to adjust cooking times based on what you choose. Each option brings its own unique flavor and texture. You can store your creamy lemon parmesan orzo with chicken in an airtight container. Make sure to let it cool down first. Keep it in the fridge for up to three days. If you want to save it longer, freezing is a good option. To reheat, I recommend using the stovetop. Add a splash of water or chicken broth to the orzo. Heat it on low and stir until warm. This keeps the orzo creamy and tasty. You can also use the microwave. Heat it in short bursts, stirring in between. If you freeze leftovers, place them in a freezer-safe container. Leave some space at the top since the orzo expands. It can last up to three months in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge. Then, reheat as described above. To make orzo from scratch, you need flour and water. You can use semolina flour for a better texture. Mix the flour with water to form a dough. Knead it until smooth. Roll it out thin and cut it into small pieces. Shape each piece into tiny rice-like grains. Cook them in boiling water until they float. This can take about 2 to 3 minutes. Fresh orzo has a great taste and texture. Yes, you can use other cheeses! If you want a strong flavor, try using aged cheddar. For a milder taste, mozzarella works well. Goat cheese can add a nice tang too. Just remember to adjust the amount based on the cheese's strength. Grate or crumble the cheese for easy melting in the sauce. This way, you keep the creamy texture. This dish pairs well with a crisp salad. A simple green salad with vinaigrette is perfect. You can also serve it with steamed vegetables for color and nutrition. Garlic bread complements the meal nicely, adding crunch. For a special touch, some lemon wedges on the side brighten the dish. Enjoying a glass of white wine can enhance the flavors too! This blog post covered all you need for a tasty Creamy Lemon Parmesan Orzo with Chicken. I broke down the key ingredients and shared tips for quality. You learned how to cook orzo, prepare chicken, and create a creamy sauce. I offered cooking tips, variations for your diet, and how to store leftovers. Remember, cooking should be fun and easy. Enjoy experimenting with flavors and making this dish your own!$

Creamy Lemon Parmesan Orzo with Chicken

A delicious and creamy orzo pasta dish with chicken, flavored with lemon and Parmesan.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

1 cup orzo pasta
2 pieces boneless, skinless chicken breasts
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 piece lemon zest
2 tablespoons fresh lemon juice
1 teaspoon dried thyme
to taste salt
to taste pepper
for garnish fresh parsley

Instructions

Start by cooking the orzo pasta: In a large pot of salted boiling water, cook the orzo according to package instructions until al dente. Drain and set aside.
Season the chicken breasts on both sides with salt, pepper, and dried thyme.
In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest before slicing.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Reduce heat to low, then stir in the heavy cream, lemon zest, and lemon juice. Bring the mixture to a gentle simmer, stirring frequently.
Add the grated Parmesan cheese to the skillet and whisk until melted and smooth. Season with salt and pepper to taste.
Add the cooked orzo to the creamy sauce and stir well to combine, ensuring the orzo is well coated.
Slice the rested chicken and arrange it on top of the creamy orzo.
Garnish with fresh parsley for a pop of color and freshness.

Notes

Garnish with fresh parsley for added flavor and color.

Keyword chicken, creamy, lemon, orzo, Parmesan