If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]
Tag: easy dinner ideas
Move over beer brats there’s a new kid in town! Root Beer Brats are not only delicious but they are so easy to prepare. And since they’re made with root beer rather than beer, they’re family friendly too. Slow-cooking in a sweet root beer marinade […]
What’s for dinner tonight? Let’s take it nice and easy and whip up a batch of One-Pot Lemon Chicken Orzo! You’re gonna love this recipe for SO many reasons. First off it’s fast and easy to make which means it’s perfect for a busy weeknight dinner. It’s loaded with wholesome ingredients that you can feel good about like whole wheat orzo, spinach, tomatoes, lemon, and basil. They’re also simple and fresh ingredients that you can find just about anywhere right now. And then there’s my favorite part…this recipe is one-pot….meaning everything cooks in the same skillet. Being home more lately means my dishwasher is packed full like every single day. So the fact that this recipe uses only a single skillet is a major bonus in my book!
Here’s all you’ll need: flour, garlic powder, boneless skinless chicken breasts, salt and pepper, olive oil, reduced-sodium chicken broth, whole wheat orzo pasta, fresh spinach, grape tomatoes, lemon juice, fresh basil, lemon wedges (for serving).
First things first let’s prep that chicken! Pound the chicken with a mallet to 1/4-inch thickness. If you don’t have a mallet handy, you can use a heavy rolling pin, the back of a skillet, or even a thick cookbook. Pounding not only tenderizes the meat but it also helps to keep each piece even in size which results in a more even cooking rate. This simple trick can be used in just about any recipe and will makes your chicken breasts taste so much better! I always pound in a ziploc bag to keep the mess to a minimum. Not sure about your mallet skills? Buy chicken cutlets instead which are cut thin in size.
Sprinkle the chicken with salt and pepper on both sides. Next combine the flour and the garlic powder in a small shallow bowl. Cut the chicken into small pieces and dredge in the flour mixture. Dredging simply means to coat an item in flour (or sometimes breadcrumbs) before cooking. Lightly shake off any excess flour.
Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add the chicken to the hot skillet and cook about 3-4 minutes per side or until the chicken is no longer pink. Remove the chicken from the skillet and set aside. Cover with aluminum foil to keep warm.
Add the chicken broth to the same skillet and bring to a boil. Scrape the bottom and sides of the pan to loosen the brown bits and boost flavor. Stir in the orzo and return to a boil. Once the mixture starts to boil, reduce the heat to a low simmer. Cover the skillet and simmer for 8-10 minutes or until the orzo is tender.
The key to this part is the simmer. The goal here is to cook out the liquid over the course of 8-10 minutes. If the liquid cooks out before then, the heat is too high and you’ll need to add more broth. If after 10 minutes you’re still left with a bunch of liquid, the heat is too low and you’ll need to continue cooking until the broth has absorbed into the orzo mixture.
Stir the spinach, tomatoes, lemon juice, basil and 1/4 teaspoon of salt into the orzo. Return the chicken to the pan and lightly warm if needed. Gently toss to combine.
And dinner is served! Garnish with additional lemon slices if you wish. Or just go to town and gobble it down! Lemon Chicken with Orzo is a meal you can really feel good about. In need or more dinner ideas? Try our Grilled Chicken with Peach-Cucumber Salsa or our Bruschetta Chicken next!
One-Pot Lemon Chicken with Orzo
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 pound boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1-1/4 cups uncooked whole wheat orzo pasta
- 2 cups roughly chopped fresh spinach
- 1 cup grape tomatoes, halved
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh basil
- Lemon wedges, optional
- Step 1 Pound the chicken with a mallet to 1/4-inch thickness. Sprinkle the chicken with salt and pepper on both sides. Combine the flour and the garlic powder in a small shallow bowl. Cut the chicken into small pieces and dredge in the flour mixture. Lightly shake off any excess flour.
- Step 2 Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add the chicken to the hot skillet and cook about 3-4 minutes per side or until the chicken is no longer pink. Remove the chicken from the skillet and set aside. Cover with aluminum foil to keep warm.
- Step 3 Add the chicken broth to the same skillet and bring to a boil. Scrape the bottom and sides of the pan to loosen the brown bits. Stir in the orzo and return to a boil. When the mixture starts to boil, reduce the heat to a low simmer. Cover the skillet and simmer for 8-10 minutes or until the orzo is tender.
- Step 4 Stir the spinach, tomatoes, lemon juice, basil and 1/4 teaspoon of salt into the orzo. Return the chicken to the pan and lightly warm if needed. Gently toss to combine. Garnish with additional lemon slices if you wish. Enjoy!
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Hi! My name’s Lisa and I’m starting to become addicted to pressure cooking. It hasn’t always been that way though. I had always wanted to try pressure cooking but didn’t really know how to get started. I had no knowledge or experience using this type […]
Easy Tuscan Roasted Asparagus is not only the perfect Spring side dish, but also one of our favorite recipes to make year round! Oven roasted and flavored with lemon and garlic this family friendly vegetable is something that everyone can agree on. This simply irresistible […]
What happens when you combine tater tots and nachos??? You get Totchos!!! Our all new Quick and Easy Loaded Totchos recipe are the perfect way to celebrate Cinco de Mayo. This delicious spinoff recipe swaps tater tots for tortilla chips and then smothers them with all your favorite nacho toppings. Loaded Totchos will be the life of your next party! They’re perfect for snacking or to serve as an appetizer but also filling enough to be the whole meal. Everyone will love this hearty quick fix!
Here’s all you’ll need: tater tots, ground beef, taco seasoning, water, cheddar cheese, shredded lettuce, taco sauce, and sour cream.
First cook the tater tots according to package directions or until golden brown. I like mine nice and crispy crunchy so I cook them a few minutes longer than the package directions! Who’s with me on that crunch?
Meanwhile in a large skillet brown the ground beef over medium heat until no longer pink. Crumble the meat as it browns. Then drain any excess grease from the pan. I like to use 90% lean beef or higher because the meat doesn’t shrink down as much during cooking. You could also substitute ground turkey or chicken.
Add in the taco seasoning and water. If you buy your taco seasoning by the packet you can toss in the whole thing. Or if you love Taco Tuesdays as much as we do and buy your seasoning in bulk, then you’ll need about 3 tablespoons. Bring to a boil and cook for about two minutes or until the mixture has thickened.
Now here’s the wild and crazy fun part! Cover your tots!! Load those babies up!! Layer on the ground beef! The cheddar cheese (or taco or Mexican blend)! Throw on some of that shredded lettuce!! Drizzle with taco sauce and then add a big ole dollop of sour cream!! Go nuts!! This recipe is so easy and I love that it can be modified to suit everyone’s tastes. Skip the lettuce and add beans. Plop on some guacamole! I’m giving you permission to play with your food!
And there you have it…Quick and Easy Loaded Totchos!!! Don’t they look delicious??? Your Cinco de Mayo party just got a whole lot better!!! De Nada! Don’t miss our Beer Margaritas coming later this week!!
Quick and Easy Loaded Totchos
- 4 cups frozen Tater Tots (one whole 28 oz bag)
- 1 pound ground beef
- 1 envelope taco seasoning (3 tablespoons)
- 2/3 cup water
- 1/2 cup shredded cheddar cheese
- 2 cups shredded lettuce
- 1/4 cup taco sauce
- 1/2 cup sour cream
- any additional nacho toppings of your choice
- Step 1 Cook the tater tots according to package directions or until golden brown.
- Step 2 In a large skillet cook and crumble the ground beef over medium heat until no longer pink.
- Step 3 Stir in one packet of taco seasoning (3 tablespoons) and 2/3 cup of water. Bring to a boil. Cook for two minutes or until thickened.
- Step 4 Top tater tots with ground beef, cheese, and shredded lettuce. Drizzle with taco sauce and add a spoonful of sour cream. Enjoy!!
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