Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ¼ tsp kosher salt
  • ½ cup (75g) yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp dry white wine
  • 1 cup (170g) orzo pasta
  • 3 cups (720ml) low-sodium chicken broth
  • 1 lemon, zested and juiced
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Pat the chicken cubes dry. In a bowl, toss the chicken with 1 tbsp olive oil, oregano, garlic powder, onion powder, black pepper, and kosher salt until evenly coated.
  2. Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Reduce heat to medium. Add the remaining 1 tbsp olive oil to the skillet, then add the finely diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until reduced slightly.
  5. Stir in the orzo pasta, toasting it for about 1-2 minutes until lightly golden. Pour in the low-sodium chicken broth, bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
  6. Return the cooked chicken to the skillet. Stir in the lemon juice, lemon zest, and grated Parmesan cheese. Cook for another 1-2 minutes, stirring gently, until the sauce has thickened to a creamy consistency.
  7. Serve immediately, garnished with fresh parsley if desired.