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Lemon Pepper Chicken Broccoli Orzo

A comforting one-pan dinner featuring bright lemon flavors, tender chicken, and orzo pasta, perfect for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces Substitute with tofu for a vegetarian option.
  • 2 tablespoons olive oil, divided Avocado oil can be used for a neutral flavor.
  • 1 teaspoon fine sea salt Add extra to taste.
  • 1.5 teaspoons freshly cracked black pepper, divided Freshly cracked gives a livelier bite.
  • 1 large lemon, zest and juice Zest adds perfume; juice adds tang.
  • 1 small onion, finely chopped Swap with shallots for a sweeter flavor.
  • 3 cloves garlic, minced
  • 1 cup orzo pasta Whole wheat orzo works well for a heartier texture.
  • 2.5 cups low-sodium chicken or vegetable broth
  • 2 cups broccoli florets, trimmed into small florets Asparagus or spinach can be used as substitutes.
  • 0.5 cup grated Parmesan cheese Omit for dairy-free or use nutritional yeast.
  • 2 tablespoons unsalted butter or a dairy-free alternative Optional for a glossy finish.
  • fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Pat the chicken dry and season with salt, 1 teaspoon cracked black pepper, and half the lemon zest.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add the chicken in a single layer and sear until golden, about 3 to 4 minutes per side.
  4. Remove the chicken to a plate.
  5. Add the remaining tablespoon of olive oil to the skillet and reduce heat to medium.
  6. Sauté the onion until translucent and soft, about 3 minutes.
  7. Add the garlic and cook until fragrant, about 30 seconds.
  8. Stir in the orzo and toast lightly for 1 minute, stirring constantly.
Cooking
  1. Pour in the broth and bring to a gentle boil.
  2. Scrape up any brown bits from the bottom of the pan.
  3. Return the browned chicken to the skillet.
  4. Cover and simmer for 8 minutes.
  5. Add the broccoli florets and the remaining lemon zest.
  6. Cover and simmer until the orzo is tender and the broccoli is vibrant green, about 4 to 6 more minutes.
Finishing Touches
  1. Off heat, stir in lemon juice, Parmesan, butter (if using), and the remaining cracked black pepper.
  2. Taste and adjust with salt and more lemon if desired.
  3. Garnish with chopped parsley and serve immediately.

Notes

For extra flavor, stir in 1 teaspoon dried oregano or fresh basil at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days.