Creamy Lemon-Parmesan Chicken Orzo Skillet

Ingredients

• 1 lb boneless skinless chicken breast, cubed
• 1 tsp dried oregano
• 1 tbsp extra-virgin olive oil
• 1 tbsp butter
• 1 whole shallot, minced
• 3 cloves garlic cloves, minced
• 1,5 cups orzo pasta
• 0,25 cup dry white wine
• 3 cups chicken stock
• 0,5 cup Parmesan, finely grated
• 0,25 cup heavy cream
• 1 whole lemon (zest and juice)
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Season 1 lb (450 g) chicken breast, cubed, with ½ tsp salt, ¼ tsp pepper and 1 tsp dried oregano.

2. 2

   Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high until it shimmers without smoking.

3. 3

   Sear the chicken 4-5 minutes, tossing, until golden but not fully cooked through; transfer to a plate.

4. 4

   Reduce heat to medium, add 1 tbsp butter, 1 minced shallot and 3 minced garlic cloves; sweat 2 minutes until translucent and fragrant.

5. 5

   Stir in 1½ cups orzo (280 g) and toast 1 minute until edges look pearly.

6. 6

   Deglaze with ¼ cup dry white wine, scraping up any fond, and simmer until nearly evaporated.

7. 7

   Pour in 3 cups warm chicken stock, bring to a gentle simmer and cook 8-10 minutes, stirring often, until orzo is al dente and liquid is creamy.

8. 8

   Return chicken and any juices to the pan; stir in ½ cup grated Parmesan, ¼ cup heavy cream, the zest and juice of 1 lemon.

9. 9

   Simmer 2 minutes to emulsify into a glossy sauce; taste and adjust salt.

10. 10

    Fold in 2 tbsp chopped fresh parsley and finish with cracked pepper before serving.