Lemon Orzo Chicken Recipes

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.

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.

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with foil. Loosen the chicken skin with your fingers; rub 1 tablespoon olive oil over and under the skin. Stuff the lemon slices and garlic under the skin; season the outside with salt and pepper. Transfer the chicken to the prepared baking sheet, skin-side up. Roast until crisp and cooked through, about 25 minutes. Let rest 5 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the asparagus and cook, stirring occasionally, until tender and browned in spots, 2 to 3 minutes. Transfer to a plate.
• Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the onion and thyme to the skillet; cook, stirring, until the onion is tender, about 3 minutes. Stir in the orzo and cook, stirring, until lightly toasted, 2 to 3 minutes. Add 2 1/2 cups water and a pinch of salt. Simmer, stirring occasionally, until the orzo is tender, about 15 minutes. Remove from the heat; discard the thyme and stir in the asparagus and chives. Season with salt and pepper. Serve with the chicken and lemon wedges.

Steps:

• Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

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.

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.

Steps:

• In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan., Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.