Description
Staring into the freezer at 6 PM? We’ve all been there. That’s where this creamy, lemony, one-pot wonder swoops in to save the day. From rock-solid chicken to tender, flavorful bites in just over 30 minutes, this dish is your weeknight hero. It’s tangy, cozy, and endlessly comforting—all without defrosting a thing. Trust me, you’ll want this on repeat.
Ingredients
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1 ½ lbs frozen boneless, skinless chicken breasts
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1 tbsp olive oil
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1 small onion, chopped
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2 cloves garlic, minced
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1 tsp dried oregano
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¾ cup orzo pasta
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2 ½ cups low-sodium chicken broth
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Zest + juice of 1 lemon
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½ cup heavy cream
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Salt & black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Sauté Base:
Set Instant Pot to “Sauté.” Add olive oil, then onion. Cook 2 mins. Stir in garlic for 1 more min. Hit “Cancel.” -
Build Layers:
Place frozen chicken on top. Sprinkle with oregano. Add orzo around chicken. Pour in broth, then lemon zest on top. -
Pressure Cook:
Seal lid. Pressure cook on High for 12 mins. Naturally release for 10 mins, then quick release remaining pressure. -
Finish Sauce:
Remove chicken and shred. Stir lemon juice and cream into the pot. Return shredded chicken. Season to taste. -
Serve It Up:
Ladle into bowls, top with parsley, and add a slice of lemon. Crusty bread highly encouraged.
Notes
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Add cream after pressure cooking to avoid curdling.
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For dairy-free, use full-fat coconut milk.
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Swap in spinach at the end for extra greens!
- Prep Time: 8 mins
- Cook Time: 12 mins + 10 min release
Nutrition
- Calories: 460 cal Per Serving
- Fat: 18g
- Carbohydrates: 38g