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Lemon Pepper Chicken with Orzo

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A bright and comforting one-skillet dinner featuring lemony chicken, tender orzo, and fresh broccoli, perfect for weeknight meals.

Ingredients

  • 1 lb chicken breasts, boneless skinless
  • 2 cups broccoli florets, small
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • 1/4 cup parsley, fresh, chopped
  • 1 medium yellow onion, diced
  • 2 cups chicken broth, low-sodium
  • 2 tbsp lemon juice
  • 1 cup orzo pasta
  • 1 tsp black pepper, fresh cracked
  • 1 1/2 tsp kosher salt
  • 2 tbsp olive oil
  • 1 tbsp butter, unsalted
  • 1/3 cup Parmesan cheese, grated

Instructions

  1. Heat a large skillet over medium heat and add the olive oil and butter until melted.
  2. Add the diced onion and minced garlic; sauté until the onion is translucent, about 3–4 minutes.
  3. Season chicken with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 6–7 minutes per side.
  4. Remove chicken and let it rest on a cutting board.
  5. In the same skillet, add orzo and toast for 1–2 minutes.
  6. Pour in chicken broth and lemon juice, bring to a boil, then simmer for 8–10 minutes until orzo is nearly tender.
  7. Add broccoli during the last 3 minutes of cooking.
  8. Slice the rested chicken and return to the skillet with lemon zest and parsley, stirring to combine.
  9. Serve topped with grated Parmesan.

Notes

Use low-sodium broth to control salt. Substitute orzo with small pasta shapes or cauliflower rice for a gluten-free option.

Find it online: https://www.wholesomeeasy.com/lemon-pepper-chicken-with-orzo/