Lemon Chicken and Orzo

By The Stay At Home Chef

Ingredients

1 pound boneless skinless chicken breasts (cubed into 1-inch pieces )
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 cups chicken broth
1/4 cup lemon juice
16 ounces orzo
2 tablespoons dried basil
1/2 cup shredded parmesan cheese (or grated)
4 tablespoons salted butter

Prep Time15mins
Cook Time30mins
Servings8

Instructions

Cube 1 pound boneless skinless chicken breasts into 1-inch pieces.

Heat 2 tablespoons olive oil in a large, deep skillet (12-inch or larger) over medium-high heat. Add in cubed chicken and season with 1 teaspoon salt, 1 teaspoon garlic powder and 1/2 teaspoon black pepper. Cook for 68 minutes, stirring occasionally, until the chicken starts to brown.

Add 4 cups chicken broth, 1/4 cup lemon juice, 16 ounces orzo and 2 tablespoons dried basil Turn the heat to high and bring to a boil.

Once boiling, reduce the heat to medium, cover the skillet with a lid, and cook the orzo until it is al dente. Stir occasionally to prevent the orzo from sticking to the bottom of the pan. Cooking time will vary depending on the brand of orzo; refer to package instructions (typically about 910 minutes).

Once the orzo is cooked, turn off the heat. Add 1/2 cup shredded parmesan cheese and 4 tablespoons salted butter and stir until it has completely melted. Serve hot.