Lemon Basil Orzo with Chicken has some great flavors and will not require you to be a professional chef or really that talented at all. Most natural born idiots can put this together relatively easily and still impress those who are joining you for dinner. Orzo is definitely over rated as a pasta. It is like rice but maybe just a tad better. The lemon flavor is bright and the chicken will make sure you leave the table full and happy.
- 1/2 lb dry orzo pasta
- 2 lbs chicken breast tenders
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 tsp garlic powder
- 2 TB salted butter
- 6 cloves garlic, chopped
- 1/2 onion, chopped
- 1 cup dry white wine
- 2 TB freshly squeezed lemon juice
- 1 cup freshly grated parmesan cheese
- 1/2 cup freshly torn basil leaves or dry leaves
- Garnish: Lemon wedges, more parmesan, extra basil leaves
- In a pot of salted water, cook orzo just until al dente; don’t overcook. Drain and toss with about 2 TB olive oil to prevent sticking. Keep warm.
- While pasta is cooking: season chicken with salt, black pepper, and garlic powder.
- In a large skillet add 4 TB olive oil over medium high heat. When oil is hot, cook chicken just until no longer pink in center, about 2-3 min per side (depending on thickness of chicken.) Remove chicken from pan and keep warm.
- In same used skillet, add the butter over medium high heat. Once melted, add garlic and onion, stirring 1-2 minutes until fragrant.
- Add wine; deglaze pan by scraping bits loose with your spatula while the liquid cooks. Reduce liquid by half, about 3 minutes.
- Add lemon juice and turn off heat.
- Add kosher salt and freshly ground pepper to taste
- Place cooked orzo in a large serving bowl; toss with freshly grated parmesan and onion/garlic mixture.
- Toss in basil leaves.
- Serve with chicken and garnish as desired.
Like this Lemon Basil Orzo with Chicken Recipe? Check out some more chicken recipes HERE.
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