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Chicken and Orzo with Lemon Garlic Pan Sauce

Chicken and Orzo with Lemon Garlic Pan Sauce

Thin-sliced chicken breasts are prepared with a vibrant lemon-garlic pan sauce and served on a bed of lemony orzo pasta and broccoli for a perfectly paired main and side.

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Serves 4

Prep time 10 minutes

Cook time 50 minutes

Ingredients

  • 6 Tbsp. unsalted butter, divided
  • 1 1/2 cups uncooked orzo pasta
  • 1 carton (32 oz.) College Inn® Chicken Stock, divided
  • 1/2 tsp. salt
  • Ground black pepper, to taste
  • 3 cups broccoli flowerets, cut into 1-inch pieces
  • 2 Tbsp. olive oil
  • 1/3 cup all-purpose flour
  • 2 boneless, skinless chicken breast halves (about 8 oz. each), sliced in half horizontally
  • 2 tsp. minced garlic
  • 1/4 cup fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • 1 Tbsp. chopped fresh parsley
  • Thin lemon slices, optional garnish

Directions

  1. Melt 1 Tbsp. butter in a medium saucepan over medium-high heat. Stir in orzo and cook about 3 minutes, stirring frequently, until toasted. Stir in 3 cups of stock, salt and pepper; bring just to a boil. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally. Stir in broccoli and cook about 3 minutes until orzo is tender. Cover, remove from heat and set aside.
  2. Heat oil in a large skillet over medium heat. Meanwhile, place flour in a shallow dish. Season chicken with salt and pepper, then dip in flour on both sides to coat, shaking off any excess. Add chicken to the skillet and cook 5 to 6 minutes per side, until golden brown and cooked through (165°F internal temperature). Transfer to a serving dish and cover loosely with foil to keep warm.
  3. Add 1 Tbsp. butter and garlic to the skillet and cook 30 seconds o

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