Lemon Orzo Chicken Pasta Food

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

INSTANT POT LEMON ORZO CHICKEN

Steps:

• Dredge the chicken cutlets in the flour mixture so they're fully coated and set aside on a plate.
• Add the olive oil and 1 tbsp of butter to the Instant Pot and hit Sauté and Adjust to the More or High setting. Allow to heat for 3 minutes and until the butter's melted.
• Add the chicken to the pot in batches and lightly brown for about 60-90 seconds on each side. Remove with tongs, set aside on a plate and repeat until all chicken is lightly browned.
• Melt the other 1 tbsp of butter in the pot. Add the shallots and sauté for another 2 minutes. Deglaze (scrape) the bottom of the pot from any flour that may have been caked-on from browning the chicken.
• Add the broth to the pot along with the chicken and orzo. Smooth the orzo out so it's submerged in the broth and around the chicken. Top with the spinach (if using) but DO NOT STIR. Just let it rest on top of everything else.
• Secure the lid, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at High Pressure for 6 minutes. Quick release when done.
• Remove the chicken with tongs to a serving dish (it's fine if a lot of the spinach gets transferred with the chicken, but leave the liquid and orzo in the pot).
• Add the egg and the lemon juice in a measuring cup or bowl and whisk together. Pour it into the sauce in the pot while stirring. You'll see it thicken up perfectly with a few egg ribbons forming. If you're using the Parmesan, stir it in now too.
• Spoon the sauce over the chicken and enjoy with a side of your choice! (My Mashed Potatoes are a great fit here!)
• Enjoy!

LEMON CHICKEN WITH ORZO

Steps:

• In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean., In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.

LEMON CHICKEN ORZO

Steps:

• Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
• Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).
• Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.
• Stir in the chicken.
• Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately.

LEMON ORZO

Steps:

• In 4- to 5-quart Dutch oven, heat broth to boiling. Stir in pasta. Cook uncovered 9 to 11 minutes, stirring occasionally, until tender. Drain; set aside
• In same pan, melt butter over medium heat. Add pasta, lemon peel, lemon juice, grated cheese and pepper. Stir gently just until cheese is melted. Sprinkle individual servings with shredded cheese.

LEMON HERBED ORZO PASTA

Steps:

• Cook dried orzo pasta according to package directions. Drain pasta. Return pasta and reserved pasta water to saucepan. Stir in finely shredded lemon peel, thinly sliced fresh basil, snipped fresh chives, snipped fresh thyme, salt, and ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.

LEMON ORZO

Steps:

• Using a vegetable peeler, peel off two large strips of lemon zest.
• Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
• Remove from heat and stir in butter. Rest 5 minutes.
• Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.

QUICK PESTO CHICKEN AND ORZO SKILLET

Steps:

• Cook the orzo according to the directions on the package.
• Put cubed chicken into a small bowl. Press garlic cloves over it and season with salt, pepper, red pepper, rosemary, and juice of 1 lemon. Toss to combine.
• While the orzo cooks, heat up 2 tablespoons of olive oil in a large cast iron skillet over medium heat. When pan is hot, add chicken. Cook chicken for about 2-3 minutes per side or until the chicken is golden brown and cooked through. Once chicken is cooked, add spinach and cook for about a minute until spinach just begins to wilt. Add in pesto, tomatoes, orzo, and grated Parmesan. Stir to combine thoroughly. Once combined, top with shredded cheese. Broil for 2 minutes or until cheese melts or bake for 20 minutes at 350 until cheese melts and bubbles. Enjoy!

LEMON ORZO SALAD WITH CHICKEN

Steps:

• Boil a salted pot of water and cook the orzo al dente according to package directions. Once it's done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
• Meanwhile, prep all the salad ingredients and add them to the bowl. If you're not going to eat the salad right away, I suggest skipping the arugula.
• Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
• Toss the salad with the dressing. Add more lemon/oil if needed. I also add plenty of salt & pepper - there's a lot of pasta in here, so you need to salt it well so it doesn't taste bland.

LEMON PARMESAN ORZO

Steps:

• Cook orzo according to package directions; drain. Transfer to a small bowl; drizzle with oil. Stir in remaining ingredients.

LEMON ORZO CHICKEN

Steps:

• Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.
• Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.