Lemon Chicken Orzo

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

½ teaspoon kosher salt

¼ teaspoon black pepper

1 teaspoon paprika

1 teaspoon ground oregano

2 Tablespoons olive oil

1 pound boneless skinless chicken breasts

1 small yellow onion, chopped (about ¾ cup chopped)

2 Tablespoons salted butter

4 large garlic cloves, minced (or 4 teaspoons jarred minced garlic)

2 cups orzo

1/3 cup white wine

2 cups chicken broth

2 cups half and half

2 lemons (1 juiced and 1 sliced)

½ cup shredded Parmesan cheese

2 tablespoons parsley

Directions

Preheat oven to 375°F.

Mix the salt, black pepper, paprika, and oregano in a small bowl then rub to coat the chicken.

Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and sear both sides, 3-4 minutes each side. Remove the chicken and rest on a plate.

Turn the heat to medium and melt the butter, then add the onion and garlic, cooking until the onions are translucent, about 3 minutes.

Add orzo to the skillet and cook for 1 minutes to toast the orzo.

Pour wine into the pan and use a wooden spoon to scrape up the bits that are stuck to the bottom of the pan.

Stir in the chicken broth, half and half, 2 tablespoons of lemon juice, and Parmesan cheese. Nestle the seared chicken into the orzo and sauce. Lay lemon slices on top.

Bake in the oven for 25-30 minutes, or until the chicken has reached an internal temperature of 165°F.

Sprinkle with chopped parsley before serving.