Why Make This Recipe
Lemon Pepper Chicken Broccoli Orzo is a delightful dish that combines tasty ingredients in a simple way. It’s a great choice for busy weeknights or special occasions. The blend of lemon and pepper gives the chicken a refreshing flavor, while the orzo and broccoli provide a satisfying meal. Plus, it’s quick to prepare and very comforting, making it a favorite for family dinners.
How to Make Lemon Pepper Chicken Broccoli Orzo
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
Directions
- 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 the 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.
- 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.
- Transfer the skillet contents to serving bowls and garnish with fresh parsley.
How to Serve Lemon Pepper Chicken Broccoli Orzo
This dish is best served warm, right out of the skillet. You can enjoy it as a standalone meal or pair it with a simple salad or garlic bread. The fresh parsley on top adds a nice touch and a pop of color to the plate.
How to Store Lemon Pepper Chicken Broccoli Orzo
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for about 3-4 days. To reheat, you can use a microwave or place it in a skillet over low heat, adding a splash of chicken broth to prevent drying out.
Tips to Make Lemon Pepper Chicken Broccoli Orzo
- Make sure not to overcook the broccoli; it should be crisp-tender for the best texture.
- You can add more lemon juice if you prefer a tangier flavor.
- Feel free to switch up the vegetables; peas or spinach can also work well with this dish.
Variation
You can make this dish with shrimp instead of chicken for a seafood twist. Just adjust the cooking time as shrimp cooks faster than chicken.
FAQs
1. Can I use whole wheat orzo for this recipe?
Yes! Whole wheat orzo will work just fine and adds extra fiber to the dish.
2. Is there a way to make this recipe gluten-free?
Absolutely! You can use a gluten-free pasta variety instead of orzo, and be sure to check that the chicken broth is gluten-free.
3. Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prep the ingredients a day ahead and cook it just before serving. This way, you save time during your meal.
Lemon Pepper Chicken Broccoli Orzo
Ingredients
Chicken Marinade
- 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 divided
Main Ingredients
- 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
- 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 the chicken to a plate and set aside.
Cooking
- 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.
- 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 the skillet contents to serving bowls and garnish with fresh parsley.
