Lemon Pepper Chicken with Creamy Orzo
Need another epic 30 minute dinner - this Lemon Pepper Chicken with Creamy Orzo is max flavor with minimum effort and will satisfy even the pickiest eater.
Servings: 8 people
Ingredients
For the Chicken
- 6 boneless skinless chicken thighs
- 3 tablespoons Dalkin&Co Lemon Pepper Seasoning
- 2 tablespoons olive oil
For the Sauce
- ¼ cup shredded parmesan cheese
- 3 tablespoon olive oil
- 4 cloves garlic minced
- 1 whole lemon zested and juiced
For the Creamy Orzo
- 8 ounces dry orzo
- ¼ cup mascarpone cheese
- 1 whole lemon zested and juiced
- Kosher salt, parmesan cheese and basil to taste and garnish
Instructions
For the Chicken
- Liberally season chicken on both sides with Dalkin&Co Lemon Pepper seasoning.
- Heat 2 tablespoons of the olive oil in a large dutch oven or braiser and cook the chicken until really golden on both sides, about 5-6 minutes on each side. Remove and let rest. Once juices have redistributed, slice again the grain and set aside.
To make the Sauce
- Combine the parmesan cheese, garlic, olive oil and lemon juice and zest. Taste and season with salt as needed. Set aside.
To make the Orzo
- Cook orzo according to package directions. Drain and toss with mascarpone cheese until melted. Season with salt, lemon zest and juice, parmesan, and basil. Adjust seasoning to your liking.
To Serve
- Serve the sliced chicken over the orzo with a all of the sauce drizzled on top.
Nutrition
Calories: 330kcal | Carbohydrates: 22g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 131mg | Potassium: 280mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg