Our month of February, which was dedicated to one-pot meals, has quickly come to an end. However, there will be plenty of new one-pot recipes to be posted throughout the year. To end on a delicious note, we would like you to meet our (One-Pot) Tuscan Lemon Chicken & Orzo that is purely simple.
Personally, I think orzo is the perfect child of rice and pasta. Anyone with me? lol … Rice and pasta are two of my favorite carbs, so I always love finding a healthy dinner recipe that incorporates one or the other. In other words, I love finding out which vegetables will pair well and how to add protein to the dish. The best part is that there is an abundance of options! Just think about what your favorites are, then try to see if they go well together!
Plus, in today’s market, there are so many vegetable substitutes (like cauliflower rice or chickpea pasta) for these carbohydrates that everyone can enjoy them… no matter what diet you are on! A win, win!!
The real, outstanding flavors behind each bite you’ll have of this dish is the zest of the lemons and the earthiness of the cilantro. Adding fresh herbs to your one-pot meals helps to fully develop their hidden flavors, plus chicken pairs so perfectly with cilantro and parsley!
Side note: I REALLY recommend thinly slicing 1/2 lemon, then adding it on top of the dish before baking. The lemons become crispy on the outside with a tangy, juicy center that is oh so good. Plus, it adds nice aesthetics to the dish… because when food looks pretty, it just seems to taste better!
Time to grab our aprons and begin cooking deliciousness!
(One-Pot) Tuscan Lemon Chicken & Orzo
- 16 oz. Orzo
- 1 lb. Chicken Breasts,
- 4 Lemons
- 1 tbsp. Dijon Mustard
- 2 tbsp. Olive Oil
- 1 (medium) Red Onion, chopped or sliced
- 3 cups Chicken Broth
- 1 tsp. Cumin
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper
- 1/2 cup Freshly Chopped Parsley, plus more for garnishing
- Preheat oven to 400F.
- Place the chicken breasts in a large ziploc bag. Add in the dijon mustard, 1 tsp. cumin, 1 tablespoon olive oil, 1/2 tsp. salt, 1/2 tsp. black pepper, and zest & juice of 1 lemon. Use your fingers to rub the seasonings into the chicken.
- In a cast-iron skillet (or oven-safe stovetop pan) over medium high heat, add 1 tablespoon olive oil. Add the sliced red onion and cook for 1 minute. Push the onions to the edges of the skillet.
- Add the chicken breasts into the pan to sear each side for about 3-4 minutes.
- Turn off the stovetop or remove from heat. Add in the chicken broth and juice of the remaining 3 lemons. Stir in the chopped parsley. Evenly add in the orzo, then stir or press down so the chicken broth covers it. Sprinkle the remaining 1/2 tsp. salt and 1/2 tsp. black pepper on top.
- Tightly cover with aluminum foil. Bake for 20-25 minutes, until the orzo is tender.
- Serve warm.
Other Savory One-Pot Recipes:
I truly hope you all enjoy this delicious recipe! ’till next time! xxL