Creamy Lemon Pepper Chicken with Broccoli and Orzo
A fast and comforting one-pan meal featuring tender chicken, vibrant broccoli, and creamy orzo, all brightened with lemon.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces About 1-inch pieces
- 1 tsp freshly cracked black pepper
- 1 ½ tsp kosher salt, divided
- 2 tbsp olive oil
For the Vegetables and Orzo
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 2 cups small broccoli florets
For the Sauce
- 1 tbsp unsalted butter
- 2 tbsp lemon juice
- 1 tbsp grated lemon zest, divided
- 1/3 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Toss the chicken pieces with the cracked black pepper, half the lemon zest, and 1/2 teaspoon of kosher salt until evenly coated.
- Chop the broccoli while the onion cooks, measure the broth and grate the cheese while the orzo toasts.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for about 5 minutes, stirring occasionally, until lightly browned but not necessarily cooked through. Remove the chicken to a plate and set aside.
- Add diced onion to the skillet and cook for 3 minutes, stirring frequently, until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the orzo to the onion mixture and cook for 1 minute, stirring, to lightly toast the pasta.
- Pour in the chicken broth and add the remaining kosher salt. Return the seared chicken to the skillet and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 8 minutes.
- Uncover and stir in broccoli florets. Cover again and cook for 3–4 minutes until broccoli is crisp-tender and orzo is al dente.
- Remove from heat. Stir in butter, lemon juice, remaining lemon zest, and Parmesan until melted into a creamy sauce.
- Transfer to bowls and garnish with chopped fresh parsley before serving.
Notes
For a heartier meal, add a side of crusty bread. Store in an airtight container for up to 3–4 days. For freezing, portion into freezer-safe containers and freeze up to 2 months.