Lemon Pepper Chicken with Orzo

Lemon Pepper Chicken with Orzo

Chicken, orzo and vegetables make a quick hearty meal in one skillet.

25 min. prep time
4 servings
535 Ratings


2/3 cup uncooked dried orzo pasta
2 tablespoons Land O Lakes® Butter
4 teaspoons freshly grated lemon zest
1/2 teaspoon cracked black pepper
1 pound boneless skinless chicken breasts
1 cup asparagus, cut into bite-sized pieces


Cook pasta according to package directions; drain.

Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Stir in lemon zest and pepper. Add chicken; cook 13-18 minutes or until internal temperature reaches 165°F, is golden brown on both sides and juices run clear when pierced with a fork. Remove from skillet.

Add asparagus to skillet; cook 3-4 minutes or until tender.

Add orzo; toss to coat.

Slice chicken; serve over pasta.

Nutrition Facts (1 serving)

Calories: 250

Fat: 9g

Cholesterol: 80mg

Sodium: 105mg

Carbohydrates: 13g

Dietary Fiber: 1g

Protein: 28g

Recipe #15540B©2015Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this the other day for my boyfried and I and it turned out very good! You have to make sure to cook it on medium/low heat so that it doesn't dry up and burn. I also used a little bit of extra butter (just regular butter) and lemon juice while it was cooking for some extra flavor.
Lemon Pepper Saute Express has become a staple in our home. I am having trouble finding it in our local stores so when I find it I buy in bulk! The most important thing that I have learned is to cook the chicken first (I grill the chicken til almost done) before you saute in the frying pan. Otherwise the sauce is too watered down. We love to eat the chicken over angel hair pasta.
I like to use the lemon pepper and garlic herb after I fry chicken drummetts. First I fry my drummetts (traditional fry chicken recipe). Make sure to drain off the oil by placing chicken on a paper towel. Second, melt 3 lemon pepper butters and 3 garlic herb butters in seperate pans. Add a little olive oil and let it cook until it starts to bubble. Then take both pans and place them in separate bowls, divide the chicken and place half in one bowl and half in another. Mix the chicken in the bowls to get all the butter all over them and take them out and place them on a plate. Sometimes I like to pour some parmesean over the garlic and herb chicken. This has been a hit with family and friends.
I made this dish tonight. I liked it, however I felt like the lemon taste was lost. It looked more flavorful than it was. I made the recipe exactly as written. I think in the future I may try adding fresh lemon juice to the pasta or to the chicken.
This was horrible! The chicken had nearly no flavor and there was no butter left in the pan when I added the orzo and asparagus, so they only soaked up the charred butter bits left in the pan and everything had an awful burned taste. Yuck!
Test Kitchen Comment


Stacy - I am sorry to hear about your experience with this recipe. It is important to melt and cook with this product on medium-low heat. If the heat is too high the product will begin to get too brown. Also, it is important to use a nonstick skillet since ingredients will sometimes stick in a pan that is not nonstick.
Posted April 24, 2013
This was delicious! Absolutely wonderful. I used four squares total, two to cook the chicken and two for the asparagus and orzo!
well it was very good my friends and I like it very much that I am going to cook it again one of this days
very peppery but good

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