This Lemon Basil Orzo with Chicken is quick, easy, and absolutely scrumptious. It’s the ultimate spring-summer dinner; light yet incredibly tasty. It’s an instant hit you can count on.
In the event that you love an exemplary lemon and basil flavor profile, you’re in for an awesome amazement. This Lemon Basil Orzo with Chicken tastes like a bowl of brilliant flavors; it requires around 40 minutes to go from wash room to supper table.Whether you’re developing basil in your spice nursery, or whether you simply need motivation to utilize new basil… prepare appreciate all that flavor. Likewise on the lemons — don’t release those lemons without attempting this delicious supper first.
Orzo is a smaller than usual rice-formed semolina pasta. It takes after grain or rice grains, yet it’s in reality little pieces of pasta made out of white flour or entire grain flour. Since orzo pasta is small, it cooks quicker than other pasta shapes, yet it likewise is a lot snappier than rice. (That is, except if you make Instant Pot Brown Rice, which makes everything fair.)
In the event that you’ve never cooked with orzo, you’re in for a treat. On the off chance that it’s been for some time since you’ve cooked orzo, presently’s an ideal opportunity to revive that flame.Orzo is by and large not without gluten, however you might have the option to source a without gluten form of orzo these days. Orzo is perhaps the most delightfully fun pasta there at any point was. Also, it’s too enjoyable to eat.Matched with a fiery dazzling lemon sauce, a lot of garlic, basil, and delicate chicken to make a ludicrously fabulous dinner.
- 1/2 lb dry orzo pasta
- 2 lbs chicken breast tenders
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 tsp garlic powder
- 2 TB salted butter
- 6 cloves garlic, chopped
- 1 onion, chopped
- 1 cup dry white wine
- 2 TB freshly squeezed lemon juice
- 1 cup freshly grated parmesan cheese
- 1/2 cup freshly torn basil leaves
- Garnish: Lemon wedges, more parmesan, extra basil leaves
- In a pot of generously salted water, cook orzo just until al dente; don’t overcook. Drain and toss with about 2 TB olive oil to prevent sticking. Keep warm.
- While pasta is cooking: pat dry the moisture from chicken tenders with paper towels. In a small bowl, whisk together 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp garlic powder. Sprinkle evenly on both sides of chicken pieces.
- In a large skillet (not non-stick) add 4 TB olive oil over medium high heat. When oil is hot, cook chicken tenders just until no longer pink in center, about 2-3 min per side (depending on thickness of chicken.) Remove chicken from pan and keep warm.
- In same used skillet, add the butter over medium high heat. Once melted, add garlic and onion, stirring 1-2 minutes until fragrant. Add wine; deglaze pan by scraping bits loose with your spatula while the liquid cooks. Reduce liquid by half, about 3 minutes. Add lemon juice and turn off heat. Add kosher salt and freshly ground pepper to taste (1/4-1/2 tsp each.)
- Place cooked orzo in a large serving bowl; toss with freshly grated parmesan and onion/garlic mixture. Toss in basil leaves. Serve with chicken and garnish as desired.