Best Lemon Dill Chicken Patties With Orzo Recipes

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LEMON-DILL CHICKEN CAKES



Lemon-Dill Chicken Cakes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 10

2 1/2 cups shredded rotisserie chicken, finely chopped
1/4 cup panko, plus more for coating
1/4 cup mayonnaise
1 large egg
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest, plus wedges for serving
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

Steps:

  • Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
  • Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
  • Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.

CHICKEN, LEMON, AND DILL WITH ORZO



Chicken, Lemon, and Dill with Orzo image

Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and Lemon. For a vegetarian main course, omit the chicken and use vegetable broth.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 10

4 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken tenderloins, cut into 1-inch pieces
1 pound orzo
2 cups crumbled feta (4 ounces)
1/4 cup coarsely chopped fresh dill
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

Nutrition Facts : Calories 505 g, Fat 13 g, Fiber 2 g, Protein 38 g

LEMON-DILL CHICKEN PATTIES WITH ORZO



Lemon-Dill Chicken Patties with Orzo image

This is a simple and elegant dish that starts with ground chicken. Lemon and dill make it light and fresh! This came out of a Woman's Day magazine.

Provided by Sharon123

Categories     Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/4 cups uncooked orzo pasta
2 tablespoons snipped dill
2 tablespoons reduced-fat sour cream
1 tablespoon lemon juice
2 teaspoons butter or 2 teaspoons margarine
1/4 teaspoon salt
1 cup fine fresh breadcrumb
1/4 cup sliced scallion
2 tablespoons reduced-fat sour cream
2 tablespoons snipped dill
2 teaspoons grated lemons, rind of
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 lb ground chicken
2 teaspoons olive oil

Steps:

  • Cook orzo in lightly salted water as package directs.
  • Drain; return to pot.
  • Add remaining orzo ingredients; toss to mix.
  • Cover to keep warm.
  • While orzo cooks, mix Patties ingredients except chicken.
  • Add chicken; mix well.
  • Form into sixteen 1/2-inch thick patties.
  • Heat oil in large nonstick skillet.
  • Add patties; cook over medium heat, turning once, about 5 minutes, until opaque in center.
  • Serve with orzo.
  • Serves 4.

Nutrition Facts : Calories 525.5, Fat 17.4, SaturatedFat 5.8, Cholesterol 108.4, Sodium 729.3, Carbohydrate 60.5, Fiber 3.3, Sugar 3.4, Protein 30.9

CRISPY CHICKEN WITH LEMON ORZO



Crispy Chicken with Lemon Orzo image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin-on (about 8 ounces each)
1/4 cup canola oil
9 tablespoons good European-style unsalted butter, such as Plugrá, divided
2 tablespoons minced fresh parsley
Lemon Orzo with Feta, recipe follows
1 lemon, cut into 8 wedges
Preheat the oven to 450 degrees F.
Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
  • Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
  • Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
  • Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
  • In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
  • Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

LEMON CHICKEN WITH ORZO



Lemon Chicken with Orzo image

Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. -Shannon Humphrey, Hampton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon garlic powder
1 pound boneless skinless chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon pepper
2 tablespoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/4 cups uncooked whole wheat orzo pasta
2 cups chopped fresh spinach
1 cup grape tomatoes, halved
3 tablespoons lemon juice
2 tablespoons minced fresh basil
Lemon wedges, optional

Steps:

  • In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean., In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.

Nutrition Facts : Calories 399 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 807mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 9g fiber), Protein 32g protein. Diabetic Exchanges

SKILLET CHICKEN WITH ORZO, DILL AND FETA



Skillet Chicken With Orzo, Dill and Feta image

Chicken and orzo is timeless combination, simple and satisfying. In this recipe, you could use chicken thighs, but drumsticks make this dish super family-friendly. Of course, if you have a crowd that doesn't love the classic feta-dill pairing, feel free to change the toppings. Mint or parsley work just as well for the herbs, and any salty, crumbly cheese is lovely here. You can dress this up as you like with cucumbers or cherry tomatoes, or green olives, served alongside or pitted, chopped and tossed in instead. Besides the obvious perk of its being a one-pot dinner, this recipe yields great leftovers. For the next day's lunch, pull any remaining chicken off the bone, chop it, skin and all, and toss with the remaining orzo, vegetables and cheese. Know that the orzo - a very small pasta, not rice - soaks up all the liquid and flavor as it sits and cools, so you may need a drizzle of oil and lemon juice over the top to serve it the second day.

Provided by Sarah Copeland

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 lemons
5 tablespoons olive oil
3 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon black pepper
2 pounds chicken drumsticks or bone-in thighs
1 yellow onion, peeled and chopped
2 cups orzo
3 cups chicken broth or water
2 small or 1 large thin-skinned (English) cucumbers, chopped
5 ounces feta, crumbled (about 1 1/4 cups)
2 tablespoons chopped fresh dill
Castelvetrano or other green olives, for serving

Steps:

  • Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
  • Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
  • Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.

Nutrition Facts : @context http, Calories 903, UnsaturatedFat 30 grams, Carbohydrate 60 grams, Fat 48 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1379 milligrams, Sugar 11 grams, TransFat 0 grams

CHICKEN, LEMON AND DILL WITH ORZO



Chicken, Lemon and Dill With Orzo image

From an article in *Everyday Food* on baked pasta dishes. Whips up in a jiffy; a lovely combination of flavors, redolent of Greece.

Provided by lecole54

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

4 cups low sodium chicken broth
1 tablespoon unsalted butter (to grease the baking dish)
1 1/4 tablespoons unsalted butter
1/4 teaspoon ground pepper
1 lb chicken tenderloins, cut into 1-inch pieces
1 lb orzo pasta
2 cups feta, crumbed (4 ounces)
1/4 cup fresh dill, coarsely chopped
2 teaspoons lemon zest, finely grated
1 tablespoon fresh lemon juice
1 cup parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees.
  • In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
  • In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice.
  • Pour broth mixture over orzo and stir once to incorporate.
  • Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

LEMON-DILL CHICKEN



Lemon-Dill Chicken image

Enjoy this flavorful chicken sprinkled with onion that's ready in 25 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 7

1/4 cup butter or margarine
6 boneless, skinless chicken breast halves (about 1 3/4 pounds)
1/2 cup dry white wine or chicken broth
1 tablespoon chopped fresh or 1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1/4 teaspoon salt
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
  • Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
  • Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.

Nutrition Facts : Calories 220, Carbohydrate 1 g, Cholesterol 95 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 220 mg

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