(One-Pot) Tuscan Lemon Chicken & Orzo
Servings: 8
Ingredients
- 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
Instructions
- 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.