Lay chicken pieces (skin-side up) on top of orzo, season and bring to a boil. The skies might be pouring, but we’ve got a kitchen full of bright, cheerful lemons and a cute little pot of basil thriving in an indoor pot. I think the orzo ratio to the sauce is perfect as is (remember – the chicken and sauce are the stars of the dish, not the orzo) But if you want more orzo, add up to 1 cup total. Bring to the boil, then cover and reduce to a simmer for 8-10 minutes, until the orzo is cooked. The orzo is perfectly al dente, the chicken is lemony and juicy, and the dish has so much flavor thanks to the lemon juice, lemon zest, Italian seasoning, oregano, garlic, and onions. 4. Lemon Basil Orzo with Chicken. 5. With a hint of spice from the garlic and red pepper flakes complemented perfectly by the bright tanginess of the lemon juice, this is a flavor-packed meal that won't disappoint! 6. Cover and simmer for 20-25min until orzo is tender and the chicken is cooked through. The feta cheese is so well-suited for this recipe. April showers are swooping in, but they’ve got nothin’ on our bright spring vibe today. Remove the lid, add the lemon zest, juice and peas and stir well. This Lemon Garlic Chicken and Orzo Pasta is so light, so delicious, and the perfect dish for carb and meat lovers alike! Add the rest of the crushed garlic to the pan with the thyme and mix well, then stir in the chicken stock a little at a time. Just make sure you add 1 3/4 cups broth per 1/3 cup of orzo (so 3 1/2 cups of broth for 2/3 cups orzo and 5 1/4 cups broth for 1 cup of orzo). - 2 tbsp (30 mL) olive oil - 2 cloves garlic, peeled and crushed - 6 oz (170 g) cubed pancetta - 1 1/4 cups (310 mL) frozen peas - 1/2 lb (250 g) orzo pasta Serve the lemon chicken with orzo.