Ingredients
Equipment
Method
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the orzo. Toast the orzo for 1 minute, stirring constantly.
- Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 to 12 minutes, or until the liquid is absorbed and the orzo is tender. Stir occasionally to prevent sticking.
- Stir the cooked chicken back into the orzo. Remove the skillet from the heat.
- Stir in the fresh lemon juice and Parmesan cheese until combined. Taste and adjust salt and pepper if needed.
- Garnish with fresh parsley before serving.
Nutrition
Notes
If you prefer a creamier texture, add 2 tablespoons of heavy cream along with the lemon juice at the end.
