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For this Garlic Herb Chicken with Lemon Orzo, you will need some simple yet vibrant ingredients. Here’s what you should gather: - 4 boneless, skinless chicken breasts - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 teaspoon paprika - 1 lemon (zested and juiced) - 1/4 cup olive oil - Salt and pepper to taste - 2 cups chicken broth - 1 cup orzo pasta - 1 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped (for garnish) - Optional: Grated Parmesan cheese for serving These ingredients come together to create a dish bursting with flavor. The chicken gets its zest from garlic, lemon, and fresh herbs. The orzo adds a lovely texture and complements the dish perfectly. Each bite offers a delightful mix of taste and freshness. For the full recipe, you can check the earlier section. To start, combine the minced garlic, chopped rosemary, thyme, lemon zest, and olive oil in a bowl. Mix well to create a fragrant marinade. This blend is key to infusing the chicken with rich flavor. Next, place the chicken breasts in a large resealable bag or a shallow dish. Pour the herb mixture over the chicken, ensuring it is fully coated. Seal the bag or cover the dish, and let it marinate in the fridge for at least 30 minutes. For the best taste, marinate for up to 2 hours. While the chicken marinates, bring 2 cups of chicken broth to a boil in a medium pot. Once boiling, stir in 1 cup of orzo pasta. Cook the orzo according to the package instructions until it is al dente. In the last 5 minutes of cooking, add 1 cup of halved cherry tomatoes to the pot. This addition boosts flavor and adds a pop of color. Once cooked, drain any excess broth and set the orzo aside. Now, preheat a large skillet over medium heat. Remove the chicken from the marinade and place it in the skillet. Cook each side for about 6-7 minutes. The chicken should turn golden brown and reach an internal temperature of 165°F (75°C). After cooking, let the chicken rest for a few minutes before slicing. This step keeps it juicy and tender. While the chicken rests, you can toss the orzo and tomatoes back in the skillet for a minute. This step blends all the flavors together beautifully. Ready to serve? Plate the orzo first, then top it with sliced garlic herb chicken. Don't forget to garnish with fresh parsley for that vibrant touch. For the full recipe, check the complete details in the recipe section. To make garlic herb chicken pop, adjust salt and pepper. Start with a pinch of salt and a dash of pepper. Taste as you go; it’s key for balance. You can also add more herbs. Try basil, oregano, or even a bit of cumin for a twist. Fresh herbs pack a punch, but dried herbs work well too. Use one teaspoon of dried herbs for every tablespoon of fresh. Skillet cooking is simple but effective. Preheat your skillet before adding chicken. This creates a nice crust. Make sure to cook the chicken to 165°F. This ensures it's safe to eat. Rest the chicken for a few minutes after cooking. This step keeps it juicy. When draining the orzo, use a fine mesh strainer. This way, you won’t lose any flavor. Plating is all about style. Start with a base of orzo on the plate. Then, arrange the sliced chicken on top. This creates height and looks appealing. Garnish with fresh parsley for a pop of color. You can add lemon wedges on the side for extra flair. This dish pairs well with a light salad or steamed veggies. Enjoy serving it with a crisp white wine for a complete meal. {{image_2}} You can switch up the herbs in the marinade. If you want something different, try fresh basil or dill. These herbs bring a bright flavor to the chicken. You can also use dried herbs if fresh ones are not available. Just use one-third of the amount. This change can give your dish a unique twist. For gluten-free options, look for gluten-free orzo. Many brands offer a rice or corn-based version. If you want a vegetarian version, try tofu or chickpeas. These options add protein and flavor. You can also use low-sodium chicken broth to keep it healthier. This option is great for those watching their salt intake. Pair this dish with fresh, seasonal vegetables. Roasted asparagus or sautéed green beans work well. These sides add color and nutrients. You could also serve a light salad on the side. For a drink, a crisp white wine like Sauvignon Blanc pairs nicely. It balances the lemon and garlic flavors. To keep your Garlic Herb Chicken with Lemon Orzo fresh, cool it quickly. Place the chicken and orzo in separate containers. Use airtight containers to keep out air and moisture. Glass or BPA-free plastic containers work best. Let the food cool for no more than two hours before sealing. This helps prevent bacteria growth and keeps your meal safe to eat later. If you have leftovers, freezing is a great option. First, let the chicken and orzo cool down. Cut the chicken into pieces for easier storage. Use freezer-safe bags or containers. Squeeze out as much air as possible to avoid freezer burn. Label the bags with the date. When you're ready to eat, thaw the chicken and orzo in the fridge overnight. This keeps the texture and flavor intact. For reheating, you can use a microwave, skillet, or oven. In the microwave, heat in short bursts, stirring often. If you use a skillet, add a splash of broth or water to keep it moist. For the oven, cover the dish with foil to prevent drying out. No matter the method, check that the chicken is heated through to 165°F (75°C). This keeps your meal safe and tasty. Try these storage tips to enjoy your Garlic Herb Chicken with Lemon Orzo later. For the full recipe, refer back to the main section. To know if your chicken is done, check the internal temperature. The chicken should reach 165°F (75°C). Use a meat thermometer to check the thickest part of the chicken. This gives you a clear answer. Look for visual cues too. The chicken should be golden brown on the outside. The juices should run clear when you cut it. If the juices are pink, it needs more time. Yes, you can prepare this recipe ahead of time. Marinate the chicken for at least 30 minutes. For the best flavor, let it marinate for up to 2 hours in the fridge. Store marinated chicken in a sealed bag or dish. You can also cook the orzo in advance. Keep it in an airtight container in the fridge. When you are ready to eat, simply reheat the chicken and orzo. You can warm them in a skillet or the microwave. If you need a pasta substitute, there are many options. You can use small pasta like ditalini or acini di pepe. Both cook quickly and add nice texture. For gluten-free needs, try rice or quinoa. They need different cooking time, so follow package instructions. Adjust the cooking time based on the pasta you choose. Taste as you go, ensuring it is cooked just right. In summary, this blog post covered how to make a flavorful chicken dish with orzo. We explored key ingredients, marinating tips, and step-by-step cooking techniques. Plus, we discussed variations, storage, and helpful FAQs. Enjoy making your own version by adding personal touches. Remember, cooking is fun and creative. You can’t go wrong by experimenting with flavors. Happy cooking!

- Garlic Herb Chicken with Lemon Orzo

Elevate your dinner with this delicious Garlic Herb Chicken with Lemon Orzo recipe! This easy-to-follow guide combines succulent chicken, aromatic herbs, and zesty orzo for a meal that's bursting with flavor. Perfect for cooks of any level, you'll find tips on marinating, cooking, and even variations. Ready to impress your family with this delightful dish? Click through to explore the full recipe and start cooking today!
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Ingredients
  

4 boneless, skinless chicken breasts

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 teaspoon paprika

1 lemon (zested and juiced)

1/4 cup olive oil

Salt and pepper to taste

2 cups chicken broth

1 cup orzo pasta

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped (for garnish)

Optional: Grated Parmesan cheese for serving

Instructions
 

In a bowl, combine minced garlic, chopped rosemary, thyme, paprika, lemon zest, lemon juice, and olive oil. Add salt and pepper to taste.

    Place the chicken breasts in a large resealable bag or shallow dish and pour the herb mixture over them. Seal or cover and marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours.

      While the chicken is marinating, bring the chicken broth to a boil in a medium pot. Stir in the orzo and cook according to package instructions until al dente.

        In the last 5 minutes of cooking the orzo, add the halved cherry tomatoes to the pot to soften. Once cooked, drain any excess broth and set aside.

          Preheat a large skillet over medium heat. Remove the chicken from the marinade and add to the skillet. Cook for about 6-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C).

            Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing it.

              Toss the cooked orzo and tomatoes together in the skillet for a minute over medium heat to incorporate any remaining flavors. Adjust seasoning with additional salt and pepper as needed.

                Serve the orzo on plates, topped with sliced garlic herb chicken. Garnish with fresh parsley and, if desired, sprinkle with grated Parmesan cheese.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

                    - Presentation Tips: Plate the orzo first, then elegantly arrange the chicken slices on top. Finish with parsley and a few lemon wedges on the side for a bright and inviting presentation.