Lemon Pepper Chicken Broccoli Orzo
A quick and satisfying one-pot meal combining tender chicken, fresh broccoli, and creamy orzo in a bright lemon sauce.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon grated lemon zest
- 1 ½ teaspoons kosher salt
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 2 cups small broccoli florets
- 1 tablespoon unsalted butter
- 2 tablespoons lemon juice
- ⅓ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish For garnish
Instructions
Preparation
- Toss chicken pieces with black pepper, half the lemon zest, and ½ teaspoon salt until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Remove chicken to a plate and set aside.
- Add onion to skillet and cook for 3 minutes, stirring frequently, until softened. Incorporate garlic and cook for 30 seconds until fragrant.
- Stir orzo into onion mixture and cook for 1 minute, allowing pasta to lightly toast.
Cooking
- Pour in chicken broth and remaining salt. Return chicken to skillet and bring mixture to a boil.
- Reduce heat to medium-low and cover. Simmer for 8 minutes.
- Uncover skillet and stir in broccoli florets. Cover again and cook for 3–4 minutes, until broccoli is crisp-tender and orzo is al dente.
Finishing Touches
- Fold in butter, lemon juice, Parmesan cheese, and remaining lemon zest. Stir until melted and creamy. Taste and adjust salt or pepper as needed.
- Transfer skillet contents to serving bowls and garnish with fresh parsley.
Notes
To keep leftovers fresh, store any uneaten portions in an airtight container in the fridge. Consume within 3-4 days or freeze for up to three months. Reheat gently in a skillet, adding a splash of broth if needed.