Lemon Pepper Chicken Broccoli Orzo
A delightful dish combining chicken, orzo, and broccoli with a refreshing blend of lemon and pepper, perfect for busy weeknights or special occasions.
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.
Notes
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. If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days. Reheat in a microwave or skillet with a splash of chicken broth to prevent drying out. Make sure not to overcook the broccoli; it should be crisp-tender for the best texture.