Lemon Basil Chicken Orzo with Cherry Tomatoes

Lemon Basil Chicken Orzo with Cherry Tomatoes

Tender chicken and orzo simmer together with bright lemon and fresh basil.

Total 45 min Makes 4 servings Calories 480/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This one-pan dish pairs seared chicken with orzo cooked risotto-style in chicken broth, then finished with burst cherry tomatoes, fresh basil, and a squeeze of lemon. It's a weeknight-friendly dinner that balances bright acidity with savory depth, suited for a light yet satisfying family meal.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 cup orzo pasta
  • 2 1/2 cups chicken broth
  • 1 1/2 cups cherry tomatoes, halved
  • 1 lemon, zested and juiced
  • 1/3 cup fresh basil leaves, sliced
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon butter

Method

  1. Season the chicken pieces with salt and pepper.

  2. Heat the olive oil in a 9-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 7 minutes.

  3. Transfer the chicken to a plate and set aside.

  4. Add the garlic to the skillet and cook until fragrant, about 30 seconds.

  5. Add the orzo to the skillet and stir to coat in the oil, toasting lightly for 1 minute.

  6. Pour in the chicken broth and bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10 minutes.

  7. Stir in the cherry tomatoes and cooked chicken, and cook until the tomatoes soften and begin to burst, about 5 minutes.

  8. Remove the skillet from heat and stir in the lemon zest, lemon juice, butter, and Parmesan cheese until melted and creamy.

  9. Fold in the fresh basil and serve immediately.

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    Lemon Basil Chicken Orzo with Cherry Tomatoes

    This one-pan dish pairs seared chicken with orzo cooked risotto-style in chicken broth, then finished with burst cherry tomatoes, fresh basil, and a squeeze of lemon. It's a weeknight-friendly dinner that balances bright acidity with savory depth, suited for a light yet satisfying family meal.

    45 min 4 servings 480 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons olive oil
    • 3 garlic cloves, minced
    • 1 cup orzo pasta
    • 2 1/2 cups chicken broth
    • 1 1/2 cups cherry tomatoes, halved
    • 1 lemon, zested and juiced
    • 1/3 cup fresh basil leaves, sliced
    • 1/3 cup grated Parmesan cheese
    • 1 tablespoon butter

    Method

    1. 1

      Season the chicken pieces with salt and pepper.

    2. 2

      Heat the olive oil in a 9-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 7 minutes.

    3. 3

      Transfer the chicken to a plate and set aside.

    4. 4

      Add the garlic to the skillet and cook until fragrant, about 30 seconds.

    5. 5

      Add the orzo to the skillet and stir to coat in the oil, toasting lightly for 1 minute.

    6. 6

      Pour in the chicken broth and bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10 minutes.

    7. 7

      Stir in the cherry tomatoes and cooked chicken, and cook until the tomatoes soften and begin to burst, about 5 minutes.

    8. 8

      Remove the skillet from heat and stir in the lemon zest, lemon juice, butter, and Parmesan cheese until melted and creamy.

    9. 9

      Fold in the fresh basil and serve immediately.