Description
A quick and flavorful dish featuring pan-seared chicken, silky lemon-butter orzo, and tender zucchini, perfect for weeknight dinners.
Ingredients
Scale
- 2 chicken breasts
- 1 cup orzo pasta
- 2 medium zucchini, chopped
- 4 tablespoons butter
- 2 lemons (juice and zest)
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the orzo pasta according to package instructions in salted water; drain and set aside. Zest and juice the lemons. Mince the garlic. Pat the chicken breasts dry and season both sides with salt and pepper.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant, stirring so the garlic does not brown.
- Add the seasoned chicken breasts to the skillet. Cook until the undersides are golden and the chicken releases easily, about 6–7 minutes. Flip and cook the other side until cooked through (internal temperature 165°F / 74°C), about another 6–7 minutes. Remove the chicken to a cutting board and let rest before slicing.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped zucchini and sauté for 3–4 minutes until tender-crisp and slightly browned. Stir in the cooked orzo, lemon juice, and lemon zest. Toss to coat and warm through. Slice the chicken and serve it on top of the orzo mixture. Garnish with chopped fresh parsley and an extra lemon wedge if desired.
Notes
For added flavor, consider stirring in a splash of white wine or a teaspoon of Dijon mustard.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 815
- Sugar: 3g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 63g
- Cholesterol: 120mg