Lemon Orzo Chicken Pasta

5 from 1 vote

This Lemon Orzo Chicken Pasta is a flavorful one-pot meal. Tender orzo pasta, juicy chicken and feta cheese in a yummy sauce to make a delicious meal, perfect for busy weeknights and special occasions alike.

Prep Time10

Cook Time35

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 515kcal

Author: Danielle Lima

Ingredients

1 1/2 lbs. chicken tenderloins tendons removed
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 cup all-purpose flour, for dredging
4 Tbsp. olive oil, divided
2 Tbsp. cold unsalted butter
1 large lemon, thinly sliced and seeds removed
3 cloves garlic, minced
1 cup dry orzo pasta 7 oz.
1/4 cup white cooking wine
2 1/2 cups chicken broth
1 1/2 cups cherry tomatoes, chopped 10 oz.
3/4 cup green olives, chopped
2 Tbsp. shallot, finely chopped
2 Tbsp. fresh parlsey
1/4 cup crumbled feta cheese 1 oz.
extra herbs or extra cheese (for garnish)

Instructions

Season both sides of the chicken tenderloins with salt and pepper. Add the flour to a shallow bowl and lightly dredge the chicken in the flour, shaking off any excess.
Set a large skillet over medium heat. Once hot, add 2 tablespoons of olive oil and swirl to coat the pan. Add the chicken and cook for 4–5 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
Add the butter to the same skillet. Add the lemon slices and cook for 1–2 minutes per side, until caramelized. Remove and set aside with the chicken.
Lower the heat slightly and stir in the garlic and orzo. Cook for 1 minute, stirring to coat the orzo in the fat.
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.
Stir in the chicken broth. Bring to a boil, then reduce to medium-low heat. Simmer uncovered for 10–12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
While the orzo simmers, toss the tomatoes, olives, and shallot with the remaining 2 tablespoons of olive oil, a few grinds of black pepper, and the chopped herbs in a medium bowl. Set aside.
Once the orzo is tender, turn the heat to low and nestle the chicken and lemon slices back into the skillet. Cook for 5–7 minutes, until the chicken is heated through.
Top with the tomato-olive mixture and crumbled feta cheese. Garnish with additional herbs, if desired, and serve immediately.

Notes

Don’t burn the butter: When adding lemons, keep the heat at medium. If the butter turns dark brown or black, it’s burnt—wipe out the pan and start over.
Separated butter is fine: If the butter looks uneven when the lemons go in, don’t panic—starch from the orzo will pull everything back together later.
Nutritional information is an estimate and will vary with substitutions.

Nutrition