Creamy Dill Chicken with Lemon Cucumber Orzo
Zesty Lemon-Dill Chicken with Mediterranean Cucumber Orzo
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth (low sodium)
1 cup heavy cream
3 tablespoons fresh dill, chopped (plus extra for garnish)
2 tablespoons lemon juice, freshly squeezed
Zest of 1 lemon
Salt and pepper to taste
2 cups orzo pasta
1 English cucumber, diced
1/2 red onion, finely diced
1/4 cup feta cheese, crumbled (optional)
1 tablespoon olive oil (for orzo)
1 tablespoon lemon juice (for orzo)
1 teaspoon dried oregano
Directions:
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove chicken and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth, scraping the bottom of the pan to release any browned bits.
Reduce heat to medium-low and stir in heavy cream, 2 tablespoons of fresh dill, lemon juice, and half of the lemon zest. Simmer for 5 minutes until slightly thickened.
While the sauce simmers, cook orzo according to package directions until al dente. Drain and set aside.
In a large bowl, combine cooked orzo, diced cucumber, red onion, remaining dill, remaining lemon zest, 1 tablespoon olive oil, 1 tablespoon lemon juice, and dried oregano. Mix well and season with salt and pepper.
Return chicken to the skillet with the creamy sauce and spoon sauce over the chicken. Cook for an additional 2 minutes to reheat.
Serve chicken with creamy dill sauce over the lemon cucumber orzo. Garnish with additional fresh dill and crumbled feta if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings