Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 cups orzo pasta
- 3 cups chicken broth
- 1 cup fresh basil leaves, chopped
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Optional: 1/2 teaspoon red pepper flakes for a little kick
Feel free to swap out the chicken for shrimp or even tofu if you’re going for a meatless Monday vibe. You can also use spinach if basil isn’t readily available—just like my mom would do, making magic with what was on hand.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the orzo, allowing it to toast slightly for about 2 minutes.
- Pour in the chicken broth and bring to a simmer. Let the orzo cook, stirring occasionally, for about 8-10 minutes or until tender and most of the liquid is absorbed.
- Return the cooked chicken to the skillet, along with the lemon juice, zest, and chopped basil. Stir everything together, cooking for another 2 minutes to allow the flavors to meld.
- Remove from heat and sprinkle with Parmesan cheese and red pepper flakes if using. Serve warm.
Remember, the goal here isn’t perfection but a delicious, home-cooked meal. Don’t worry if it’s a little messy—just like life.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Lemon Basil Chicken Orzo, recipe, cooking, food
