Lemon Basil Orzo with Chicken

Prep Time:

20 minutes

Cook Time:

20 minutes


4 servings


675 calories


  • 1/2 lb dry orzo pasta

  • 2 lb chicken breast tenders

  • Olive oil

  • 1 tsp garlic powder

  • 2 Tbls salted butter

  • 6 garlic cloves, chopped

  • 1 onion, chopped

  • 1 c dry white wine or chicken stock

  • 2 Tbls freshly squeezed lemon juice

  • 1 c freshly grated Parmesan cheese

  • 1/2 c freshly torn basil leaves

  • Salt & pepper

  • Garnish: lemon wedge, more parmesan, extra basil leaves


Step 1

In a pot of generously salted water, cook orzo until al dente. Drain and toss with about 2 Tbls olive oil to prevent sticking. Keep warm.

Step 2

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.

Step 3

In a large skillet, add 4 Tbls olive oil over medium high heat. When oil is hot, cook chicken tenders until no longer pink in center about 2-3 min per side (depending on thickness of chicken.) Remove chicken from pan and keep warm.

Step 4

In same 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).

Step 5

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.