Lemon Pepper Chicken Broccoli Orzo
A delightful one-pan dish featuring tender chicken, vibrant broccoli, and flavorful orzo pasta, all brightened with zesty lemon and pepper. Perfect for busy weeknights!
Ingredients
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon grated lemon zest
- 1.5 teaspoons kosher salt divided
- 2 tablespoons olive oil
Vegetables and Pasta
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 2 cups small broccoli florets
Finishing Touches
- 1 tablespoon unsalted butter
- 2 tablespoons lemon juice
- ⅓ cup grated Parmesan cheese
- fresh to taste parsley, chopped, for garnish
Instructions
Preparation
- Toss the chicken pieces with black pepper, half of the lemon zest, and ½ teaspoon salt until evenly coated.
- Heat olive oil in a large skillet over medium-high heat.
Cooking Chicken
- Add the chicken to the skillet and cook for about 5 minutes, stirring occasionally until lightly browned. Remove the chicken to a plate and set aside.
Cooking Vegetables
- In the same skillet, add the onion and cook for 3 minutes, stirring frequently until softened.
- Add the garlic and cook for an additional 30 seconds until fragrant.
Cooking Orzo
- Stir in the orzo and cook for 1 minute, allowing the pasta to toast lightly.
- Pour in the chicken broth and the remaining salt. Return the chicken to the skillet and bring to a boil.
- Reduce the heat to medium-low, cover, and let it simmer for 8 minutes.
Finishing the Dish
- Uncover the skillet and stir in the broccoli florets. Cover again and cook for 3–4 minutes until the broccoli is crisp-tender and the orzo is al dente.
- Fold in the butter, lemon juice, Parmesan cheese, and remaining lemon zest. Stir until melted and creamy.
- Taste and adjust any seasoning with salt or pepper if needed.
- Transfer to serving bowls and garnish with fresh parsley.
Notes
To store leftovers, cool completely, then transfer to an airtight container. Keep in the refrigerator for up to 3 days or freeze portions for up to 3 months.