Ingredients
Chicken
- 2 lb chicken, cubed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups of chicken broth. Or water + chicken bullion
- 1/4 cup of lemon juice
- 16 oz (1 lb) of orzo pasta
- 2 tablespoons dried basil
To serve
- 1/2 cup grated parmesan
- 1/4 cup salted butter
Note: This is a one-pot recipe. It is important to stir orzo occasionally or it'll stick to the bottom of the pan.
Note: Optionally add veggies to the pan like asparagus, broccoli, or anything else. Frozen vegetables should be added in the last 5 minutes of cooking.
Instructions
- Put olive oil in the pan, and heat it over medium-high heat
- Add chicken and get that browning for 6-8 minutes. Add seasonings and stir occasionally.
- Add broth, orzo and basil, stir it all together and bring it to simmer
- Once it comes to a boil, reduce the heat to medium, pop the lid on and let it simmer for 10 minutes. Stir occasionally.
- Add optional vegetables in the last 5 minutes of cooking, if adding them
- Turn off the heat and add parmesan and butter. Stir well.
Notes
Made this recipe once, following exact steps. Really good comfort food. Definitely one to make once in a while. Instead of adding more flavor to the recipe, I used sauces for variations.
I used chicken thighs while original recipe is with chicken breasts. I also doubled the amount of chicken recommended to make it protein-heavy recipe.
Storage
- Up to 3 days refrigerated. Orzo absorbs liquid as it sits; add a splash of broth when reheating.
Variations
- Without orzo — Serve the chicken over rice or pasta separately.
- Dairy-free — Skip any cream or butter; finish with extra lemon juice and olive oil.
Added Aug 27, 2026 · Updated Aug 27, 2026