Lemon Pepper Chicken Broccoli Orzo
A delightful one-pot meal that brings together juicy chicken, nutritious broccoli, and hearty orzo, all flavored with lemon and pepper. Perfect for busy weeknights or family dinners.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Spices
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon grated lemon zest
- 1.5 teaspoons kosher salt
Oils
- 2 tablespoons olive oil
Veggies
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups small broccoli florets
Rice/Grains
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons lemon juice
- ⅓ cup grated Parmesan cheese
Toppings
- Fresh parsley, chopped, 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 the skillet and cook for 3 minutes, stirring frequently, until softened. Incorporate garlic and cook for 30 seconds until fragrant.
- Stir orzo into the onion mixture and cook for 1 minute, allowing the pasta to lightly toast.
Cooking
- Pour in chicken broth and remaining salt. Return chicken to the skillet and bring the mixture to a boil.
- Reduce heat to medium-low and cover. Simmer for 8 minutes.
- Uncover the skillet and stir in broccoli florets. Cover again and cook for 3–4 minutes, until broccoli is crisp-tender and orzo is al dente.
- Fold in butter, lemon juice, Parmesan cheese, and remaining lemon zest. Stir until melted and creamy. Taste and adjust salt or pepper as needed.
Serving
- Transfer skillet contents to serving bowls and garnish with fresh parsley.
Notes
Ensure chicken is cut into uniform pieces for even cooking. Use low-sodium broth to control salt levels in the dish. Monitor orzo closely to achieve the perfect al dente texture. Leftovers can be stored in an airtight container for up to 3 days.