Ingredients:

  • 2 boneless, skinless chicken breasts (about 150g/5oz each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 small onion, finely chopped (about 75g/2.6oz)
  • 2 cloves garlic, minced
  • 1/2 cup dry orzo pasta (about 100g/3.5oz)
  • 1 1/2 cups chicken broth (about 360ml/12.2fl oz)
  • 1/4 cup dry white wine (optional, around 60ml/2fl oz)
  • Zest and juice of 1 lemon
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons grated Parmesan cheese, for serving (optional)

Instructions:

  1. Slice chicken breasts horizontally to create thinner cutlets. Season with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Sear chicken until golden brown and cooked through (about 3-4 minutes per side). Remove chicken from skillet and set aside.
  3. Add onion to the skillet and cook until softened (about 3 minutes). Add garlic and cook for another minute until fragrant.
  4. Stir in orzo, chicken broth, and white wine (if using) into the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for about 10-12 minutes, or until orzo is cooked and liquid is absorbed. Check periodically to prevent sticking. Add more broth if needed.
  5. Stir in lemon zest, lemon juice, parsley, and dill. Season with additional salt and pepper to taste.
  6. Slice chicken and place on top of the orzo. Sprinkle with Parmesan cheese, if desired. Serve immediately.