Lemon Pepper Chicken Broccoli Orzo
A comforting dish that combines tangy lemon and robust black pepper with tender chicken, creamy orzo, and crisp broccoli, perfect for busy weeknights.
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
- 1.5 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
Instructions
Preparation
- In a mixing bowl, toss the 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. Once hot, add the seasoned chicken. Cook for about 5 minutes, stirring occasionally, until lightly browned. Remove the chicken to a plate and set aside.
- In the same skillet, add the diced onion and cook for about 3 minutes, stirring frequently until it softens. Incorporate the minced garlic and cook for an additional 30 seconds, until fragrant.
- Stir in the orzo pasta into the onion mixture, cooking for 1 minute to allow it to lightly toast.
- Pour in the chicken broth and add the remaining salt. Return the chicken to the skillet, bringing the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for about 8 minutes.
- After 8 minutes, uncover the skillet and stir in the broccoli florets. Cover again and cook for 3-4 more minutes until the broccoli is crisp-tender and the orzo is cooked al dente.
- Fold in the butter, lemon juice, Parmesan cheese, and the remaining lemon zest. Stir everything together until melted and creamy. Taste your dish and adjust salt or pepper as desired.
- Transfer the skillet contents into serving bowls and garnish with fresh parsley before serving.
Notes
Allow leftovers to cool down before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of chicken broth.