Mediterranean Lemon Chicken Orzo with Burrata, Roasted Tomatoes & Basil Pistachio πŸ‹πŸ—πŸ§€

July 7, 2026 nvvp Food recipes 0

This Mediterranean Lemon Chicken Orzo with Burrata, Roasted Tomatoes & Basil Pistachio is a vibrant, restaurant-quality meal featuring juicy lemon herb chicken served over creamy Parmesan orzo, topped with blistered roasted tomatoes, creamy burrata, fresh basil, crunchy pistachios, and a drizzle of balsamic glaze. Bursting with fresh Mediterranean flavors, this elegant dinner is perfect for weeknights, entertaining, or special occasions.

πŸ›’ Ingredients

For the Lemon Herb Chicken:

  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp black pepper

For the Creamy Lemon Orzo:

  • 1 1/2 cups dry orzo
  • 3 cups chicken broth
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

For the Burrata, Roasted Tomatoes & Basil Pistachio Topping:

  • 2 cups cherry tomatoes
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 8 oz (225 g) burrata cheese
  • 1/4 cup roasted pistachios, roughly chopped
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp balsamic glaze

Optional Garnishes:

  • Fresh basil leaves
  • Lemon wedges
  • Extra chopped roasted pistachios

πŸ‘©β€πŸ³ Instructions

1. Roast the Tomatoes

Preheat the oven to 425Β°F (220Β°C). Toss the cherry tomatoes with olive oil, sea salt, and black pepper, then spread them onto a parchment-lined baking sheet. Roast for 18–20 minutes, or until blistered, juicy, and lightly caramelized.

2. Marinate and Cook the Chicken

In a medium bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, Italian seasoning, sea salt, and black pepper.

Coat the chicken breasts evenly with the marinade. Heat a large skillet over medium-high heat and cook the chicken for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165Β°F (74Β°C). Let the chicken rest for 5 minutes before slicing.

3. Prepare the Creamy Lemon Orzo

Bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook for 8–10 minutes, stirring occasionally, until tender and most of the liquid has been absorbed.

Stir in the butter, olive oil, grated Parmesan cheese, chopped parsley, sea salt, and black pepper until the orzo becomes rich, creamy, and well coated.

4. Assemble the Dish

Spread the creamy lemon orzo onto a large serving platter or individual plates. Arrange the sliced lemon herb chicken over the orzo and scatter the roasted tomatoes evenly across the top.

Tear the burrata into generous pieces and place them over the warm dish.

5. Garnish and Serve

Sprinkle with the chopped roasted pistachios and torn fresh basil. Finish with a drizzle of balsamic glaze and garnish with additional basil leaves, lemon wedges, and extra pistachios if desired.

Serve immediately while warm and creamy.

⏱️ Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4

πŸ₯— Nutrition (Per Serving)

  • Calories: 720 kcal
  • Protein: 44 g
  • Carbohydrates: 49 g
  • Fat: 39 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 705 mg

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