Imagine a dish that transports you straight to the sun-drenched kitchens of Italy, where every bite is a symphony of flavors that dance on your palate. This Lemon Rosemary Chicken Tomato Orzo is not just a recipe—it's a culinary journey that transforms ordinary ingredients into an extraordinary meal. Whether you're a busy home cook looking for a quick weeknight dinner or a food enthusiast craving something truly special, this recipe promises to elevate your cooking game and impress even the most discerning taste buds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 can diced tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken breasts, 1 cup of orzo pasta, 2 cups of chicken broth, 1 can of diced tomatoes, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 tablespoon of chopped fresh rosemary, and salt and pepper to taste.
- Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat. Once the oil is hot, season the chicken breasts with salt and pepper on both sides.
- Carefully place the seasoned chicken breasts in the skillet. Sear them for about 5-7 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the minced garlic and chopped rosemary. Sauté for about 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
- Next, pour in the can of diced tomatoes (with their juices) and the 2 cups of chicken broth. Stir the mixture to combine all the ingredients.
- Bring the mixture to a gentle boil, then add the 1 cup of orzo pasta. Stir well to ensure the orzo is evenly distributed throughout the liquid.
- Reduce the heat to a simmer and cover the skillet. Cook for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid, stirring occasionally to prevent sticking.
- While the orzo is cooking, slice the cooked chicken breasts into strips or bite-sized pieces.
- Once the orzo is cooked, gently fold in the sliced chicken. Allow it to heat through for an additional 2-3 minutes.
- Finally, taste the dish and adjust the seasoning with more salt and pepper if needed. Serve the Lemon Rosemary Chicken Tomato Orzo warm, garnished with extra rosemary if desired.
Tips
- Chicken Temperature: Always use a meat thermometer to ensure chicken reaches 165°F (75°C) for food safety and optimal juiciness.
- Herb Freshness: Use fresh rosemary if possible. The aromatic oils in fresh herbs provide a more vibrant flavor compared to dried herbs.
- Orzo Cooking: Stir the orzo occasionally to prevent sticking and ensure even cooking. The pasta should be tender but still have a slight bite.
- Flavor Boosting: For an extra flavor dimension, consider adding a squeeze of fresh lemon juice just before serving to brighten the dish.
- Make-Ahead Friendly: This recipe can be prepared in advance and reheated gently, making it perfect for meal prep or busy weeknights.
- Customization: Feel free to add vegetables like spinach or zucchini for extra nutrition and color.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
