Lemon Pepper Chicken Broccoli Orzo
A delightful all-in-one meal featuring succulent chicken, fresh broccoli, and creamy orzo pasta, with a zesty lemon and pepper flavor.
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
- to taste Fresh parsley, chopped, for garnish
Instructions
Preparation
- Season the chicken by tossing 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 the chicken and cook for about 5 minutes, stirring occasionally, until lightly browned. Remove chicken to a plate and set aside.
- Add diced onion to the skillet and cook for 3 minutes until softened. Mix in minced garlic and cook for an additional 30 seconds until fragrant.
- Stir the orzo into the onion mixture and allow it to cook for 1 minute to lightly toast.
- Pour in chicken broth and the remaining salt. Return the chicken to the skillet, bring the mixture to a boil, then reduce heat to medium-low and cover. Let it simmer for 8 minutes.
- 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 the remaining lemon zest. Stir until melted and creamy. Taste and adjust salt or pepper as needed.
- Transfer the contents of the skillet into serving bowls and garnish with fresh parsley.
Notes
Feel free to substitute the orzo with whole grain pasta or swap chicken for shrimp. This dish pairs well with a side salad, garlic bread, or a crusty baguette.