Lemon Pepper Chicken Broccoli Orzo Recipe
A bright and flavorful one-pan meal featuring tender lemon pepper chicken, crisp broccoli, and creamy Parmesan orzo pasta, perfect for a quick and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 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, divided
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups small broccoli florets
Pasta & Broth
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
Finishing Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons lemon juice
- ⅓ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Chicken: Toss chicken pieces with black pepper, half the lemon zest, and ½ teaspoon kosher salt until evenly coated, ensuring the flavors penetrate the meat.
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 minutes, stirring occasionally until the chicken is lightly browned. Remove the chicken from the skillet and set aside on a plate.
- Sauté Vegetables: Add diced onion to the same skillet and cook for about 3 minutes, stirring frequently until softened. Add minced garlic and cook for an additional 30 seconds until fragrant but not browned.
- Toast Orzo: Stir the orzo into the onion and garlic mixture and cook for 1 minute, allowing the pasta to lightly toast, which enhances its flavor and texture.
- Add Broth and Simmer: Pour in the chicken broth and add the remaining 1 teaspoon of kosher salt. Return the browned chicken to the skillet. Bring the mixture to a boil, then reduce heat to medium-low and cover. Let it simmer gently for 8 minutes to cook the chicken and soften the orzo.
- Incorporate Broccoli: Uncover the skillet and stir in the broccoli florets. Cover again and cook for 3 to 4 minutes until the broccoli is crisp-tender and the orzo is al dente.
- Finish Dish: Fold in the unsalted butter, lemon juice, grated Parmesan cheese, and remaining lemon zest. Stir everything together until the butter and cheese have melted and the dish is creamy. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Transfer the lemon pepper chicken broccoli orzo to serving bowls and garnish with chopped fresh parsley for a fresh, vibrant finish.
Notes
- For a dairy-free version, omit the butter and Parmesan cheese or substitute with vegan alternatives.
- To add more vegetables, consider stirring in spinach or peas with the broccoli.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- Ensure not to overcook the broccoli to maintain its vibrant color and crisp-tender texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: lemon pepper chicken, broccoli orzo, one-pan meal, quick dinner, creamy orzo, chicken recipe
