Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) dried oregano
  • 1 teaspoon (5g) dried thyme
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/4 teaspoon (1.25g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 1 tablespoon (15ml) olive oil
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 cup (200g) orzo pasta
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1/2 cup (120ml) dry white wine (optional - Pinot Grigio or Sauvignon Blanc work well)
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) butter, unsalted
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh dill, chopped
  • 1/4 cup (50g) grated Parmesan cheese (plus more for serving)

Instructions:

  1. Toss chicken with olive oil, oregano, thyme, garlic powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet and set aside.
  3. Add olive oil to the skillet and sauté onion until softened and translucent. Add garlic and cook until fragrant.
  4. Add orzo to the skillet and toast for 1-2 minutes.
  5. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Allow the wine to reduce slightly.
  6. Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and simmer until orzo is tender and liquid is absorbed, stirring occasionally to prevent sticking.
  7. Stir in lemon juice, butter, parsley, dill, and Parmesan cheese. Season with salt and pepper to taste.
  8. Add the cooked chicken back to the skillet with the orzo. Toss to combine and heat through. Serve immediately, garnished with additional Parmesan cheese.