Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 tablespoon avocado oil or olive oil
- 2 tablespoons butter
- 1 yellow onion, finely diced
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 cup orzo
- 1 cup heavy cream (or half and half)
- 1/4 cup fresh lemon juice
- 1/2 cup grated parmesan cheese (plus more for serving)
- Optional garnishes: lemon zest, sliced lemons, chopped parsley
Instructions
- Season the chicken breasts with garlic salt, Italian seasoning, and onion powder on both sides.
- Heat the oil in a large deep skillet over medium-high heat until shimmering.
- Sear the chicken breasts 3–4 minutes per side until golden brown. Remove to a plate and set aside.
- Lower heat to medium and add butter to the same skillet. Melt and scrape up browned bits.
- Sauté the diced onion until soft, about 3 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and stir, then add the orzo. Bring to a gentle simmer.
- Nestle the seared chicken back into the skillet on top of the orzo. Cover and simmer 8–10 minutes, stirring once, until orzo is almost tender and chicken reaches 165°F.
- Remove the chicken and stir in the heavy cream, lemon juice, and parmesan. Simmer uncovered for 2–3 minutes until the sauce thickens slightly.
- Slice or shred the chicken and return to the skillet, stirring to coat in the creamy lemon sauce. Adjust salt, pepper, or lemon as needed.
- Serve hot with extra parmesan, lemon zest, and chopped parsley.
Notes
Use fresh lemon juice for the best flavor. Let cooked chicken rest before slicing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: None