Try this bright, easy weeknight meal that cooks in one pan.
introduction
Lemon Pepper Chicken Broccoli Orzo is a simple, tasty dish with lemony chicken, tender broccoli, and creamy orzo. If you like creamy pasta with chicken and broccoli, try this creamy chicken pasta with broccoli for another simple dish. This meal comes together fast and uses common ingredients.
why make this recipe
- It cooks in one skillet and saves time on cleanup.
- The flavors are fresh: lemon, pepper, and Parmesan.
- Orzo makes the dish feel like a pasta and a rice at once.
- Good for family dinners and easy to scale.
how to make Lemon Pepper Chicken Broccoli Orzo
Follow the steps below to cook the chicken, toast the orzo, simmer with broth, add broccoli, and finish with butter, lemon, and Parmesan. Work in the order given so the chicken stays tender and the orzo cooks evenly.
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 chicken to a plate and set aside.
- Add onion to skillet and cook for 3 minutes, stirring frequently, until softened. Incorporate garlic and cook for 30 seconds until fragrant.
- Stir orzo into onion mixture and cook for 1 minute, allowing pasta to lightly toast.
- Pour in chicken broth and remaining salt. Return chicken to skillet and bring mixture to a boil. Reduce heat to medium-low and cover. Simmer for 8 minutes.
- Uncover 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 skillet contents to serving bowls and garnish with fresh parsley.
how to serve Lemon Pepper Chicken Broccoli Orzo
Serve hot in bowls. Add extra Parmesan or a lemon wedge on the side. This pairs well with a light green salad or crusty bread.
how to store Lemon Pepper Chicken Broccoli Orzo
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or in the microwave until warmed through.
tips to make Lemon Pepper Chicken Broccoli Orzo
- Cut chicken into similar-sized pieces so it cooks evenly.
- Toast the orzo a minute or two to add a nutty flavor.
- Use low-sodium broth so you can control the salt.
- If the orzo absorbs too much liquid after cooling, add a little broth when reheating.
- For more lemon flavor, add a little extra zest at the end.
variation (if any)
- Swap broccoli for spinach or peas for a different green.
- Use shrimp instead of chicken for a seafood version.
- Stir in a spoon of cream for a richer sauce.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli a bit longer when cooking until it’s heated and tender.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Cut thighs into pieces and cook until the internal temperature reaches 165°F. They may stay juicier.
Q: Is orzo the only pasta to use?
A: No. You can use small pasta like ditalini or small shells, but cook time may change.
Lemon Pepper Chicken Broccoli Orzo
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: None
Description
A bright, one-pan weeknight meal featuring lemony chicken, tender broccoli, and creamy orzo pasta.
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
Instructions
- 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 chicken to a plate and set aside.
- Add onion to skillet and cook for 3 minutes, stirring frequently, until softened. Incorporate garlic and cook for 30 seconds until fragrant.
- Stir orzo into onion mixture and cook for 1 minute, allowing pasta to lightly toast.
- Pour in chicken broth and remaining salt. Return chicken to skillet and bring mixture to a boil. Reduce heat to medium-low and cover. Simmer for 8 minutes.
- Uncover 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 skillet contents to serving bowls and garnish with fresh parsley.
Notes
For extra lemon flavor, add more lemon zest at the end. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
