Lemon Parm Chicken Orzo
Lemon Parm Chicken Orzo
Ingredients
- 2 lbs chicken breast, raw, skinless, cubed
- 2 1/2 cups orzo pasta, dry
- 6 cups chicken broth
- 3 teaspoons minced garlic
- 1 shallot, large, finely diced
- 3 cups frozen peas and carrots
- 1 block reduced-fat cream cheese
- 2 cups Parmesan cheese, shredded
- 2 lemon juice, from 2 lemons
- 2 lemon zest, from 2 lemons
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- 1
Season the cubed chicken breast with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Mix by hand until all the chicken is well coated. Add the seasoned chicken breast to a large skillet or pan over medium-high heat. Spread the chicken out and cook for 5-7 minutes until nearly done.
⏱️ 7 min
- 2
Once the chicken is nearly done, add the finely diced shallot and minced garlic to the pan. Cook for an additional 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Stir in the dry orzo and toast for 1-2 minutes.
⏱️ 2 min
- 4
Add the chicken broth and frozen peas and carrots to the pan. Bring the mixture to a light simmer, then cover the pan with a lid. Cook for 10-12 minutes until the orzo is tender and has absorbed the chicken broth.
⏱️ 12 min
- 5
Once the orzo is tender, add the lemon zest, lemon juice, reduced-fat cream cheese, and shredded Parmesan cheese to the pan. Stir everything until the cheese has melted and a creamy sauce forms.
⏱️ 2 min
- 6
Divide the Lemon Parm Chicken Orzo into 7 servings and store or serve immediately. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Lemon Parm Chicken Orzo
- 2 lbs chicken breast, raw, skinless, cubed
- 2 1/2 cups orzo pasta, dry
- 6 cups chicken broth
- 3 teaspoons minced garlic
- 1 shallot, large, finely diced
- 3 cups frozen peas and carrots
- 1 block reduced-fat cream cheese
- 2 cups Parmesan cheese, shredded
- 2 lemon juice, from 2 lemons
- 2 lemon zest, from 2 lemons
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- 1
Season the cubed chicken breast with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Mix by hand until all the chicken is well coated. Add the seasoned chicken breast to a large skillet or pan over medium-high heat. Spread the chicken out and cook for 5-7 minutes until nearly done.
⏱️ 7 min - 2
Once the chicken is nearly done, add the finely diced shallot and minced garlic to the pan. Cook for an additional 1-2 minutes until fragrant.
⏱️ 2 min - 3
Stir in the dry orzo and toast for 1-2 minutes.
⏱️ 2 min - 4
Add the chicken broth and frozen peas and carrots to the pan. Bring the mixture to a light simmer, then cover the pan with a lid. Cook for 10-12 minutes until the orzo is tender and has absorbed the chicken broth.
⏱️ 12 min - 5
Once the orzo is tender, add the lemon zest, lemon juice, reduced-fat cream cheese, and shredded Parmesan cheese to the pan. Stir everything until the cheese has melted and a creamy sauce forms.
⏱️ 2 min - 6
Divide the Lemon Parm Chicken Orzo into 7 servings and store or serve immediately. Enjoy!