Best 2 Lemon Pepper Orzo Recipes
Lemon pepper orzo is a flavorful and versatile dish that can be served as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. The combination of tangy lemon, zesty pepper, and nutty orzo pasta creates a dish that is both satisfying and refreshing. With a few simple ingredients and a little bit of time, you can create a delicious and memorable meal that your family and friends will love.
Here are our top 2 tried and tested recipes!
LEMON PEPPER ORZO
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
- Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.
LEMON PEPPER CHICKEN WITH ORZO
Number Of Ingredients 8
Steps:
- Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon pepper seasoning (about 1 tsp per chicken thigh).
- Heat a large, deep skillet over medium flame. Add 1 Tbsp canola or vegetable oil. When the oil is hot (it should be shimmering), add the chicken thighs, skin side down. Allow the thighs to cook until browned, then flip and brown on the second side (about five minutes on each side for bonein thighs with skin). Remove the cooked thighs to a clean plate.
- While the thighs are browning, mince two cloves of garlic and roughly chop 1/4 bunch of parsley.
- After removing the chicken from the skillet, pour off the excess fat and turn the heat down to low. Add the garlic and sauté for about one minute. Add the chicken broth and stir to dissolve the browned bits from the bottom of the skillet.
- Add about half of the chopped parsley, one additional teaspoon of lemon pepper seasoning, and the orzo to the skillet. Stir to combine. Return the chicken thighs to the skillet, skin side up.
- Cover the skillet and turn the heat up to high. Allow the broth to come to a boil, then turn the heat down to low. Let the skillet simmer on low for 1012 minutes, or until the orzo is tender. (If the broth stops simmering, increase the heat slightly to keep it simmering.)
- After 12 minutes, the orzo should be tender and most of the broth absorbed. If there is still too much liquid, allow it to simmer without the lid for a few minutes. It's okay if the orzo is slightly saucy. Sprinkle the remaining parsley over top along with the crumbled feta.
Tips:
- For the best flavor, use fresh lemon zest and freshly ground black pepper.
- If you don't have lemon pepper seasoning, you can make your own by combining equal parts lemon zest and black pepper.
- If you want a creamier orzo, add 1/2 cup of heavy cream or milk to the pot along with the broth.
- To make the orzo a bit more flavorful, toast it in a pan with a little olive oil before adding the broth.
- Add some chopped fresh herbs, such as basil, oregano, or thyme, to the orzo for extra flavor.
- Serve the orzo with a side of grilled or roasted vegetables, such as broccoli, zucchini, or tomatoes.
Conclusion:
Lemon pepper orzo is a quick, easy, and delicious side dish that is perfect for any occasion. It is a great way to use up leftover orzo, and it can be easily customized to your liking. Whether you like it simple or loaded with vegetables, lemon pepper orzo is sure to please everyone at the table.
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