Lemon Pepper Chicken Broccoli Orzo Recipe

Introduction

This Lemon Pepper Chicken Broccoli Orzo is a bright and comforting one-pan meal that’s packed with flavor. Tender chicken and crisp-tender broccoli combine with lemon zest and Parmesan for a creamy, satisfying dish that comes together quickly.

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

1. Step 1: Toss chicken pieces with black pepper, half the lemon zest, and ½ teaspoon salt until evenly coated.
2. Step 2: 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.
3. Step 3: Add diced onion to the skillet and cook for 3 minutes, stirring frequently, until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Stir orzo into the onion mixture and cook for 1 minute, allowing the pasta to lightly toast.
5. Step 5: Pour in chicken broth and the remaining 1 teaspoon salt. Return chicken to the skillet and bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for 8 minutes.
6. Step 6: 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.
7. Step 7: Fold in butter, lemon juice, Parmesan cheese, and the remaining lemon zest. Stir until melted and creamy. Taste and adjust seasoning with salt or pepper as needed.
8. Step 8: Transfer the skillet contents to serving bowls and garnish with chopped fresh parsley.

Tips & Variations

• For a dairy-free version, omit the butter and Parmesan or substitute with a plant-based alternative.
• Try adding a pinch of red pepper flakes for a subtle heat.
• Swap broccoli with asparagus or green beans for a seasonal twist.
• Use fresh lemon juice for the best bright flavor, adding it at the end to preserve freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen the creamy sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it during the step when you incorporate the broccoli florets, but allow a few extra minutes to cook until tender.

What can I substitute for orzo pasta?

You can use other small pasta shapes like couscous, acini di pepe, or even small shells for similar texture and cooking time.

Lemon Pepper Chicken Broccoli Orzo Recipe

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★★★★★

4.8 from 63 reviews

This Lemon Pepper Chicken Broccoli Orzo is a flavorful one-pan dish combining tender chicken pieces seasoned with fresh cracked pepper and lemon zest, sautéed with aromatic onions and garlic, and cooked with orzo pasta and broccoli in a savory chicken broth. Finished with butter, lemon juice, and Parmesan cheese, it’s a creamy, comforting meal perfect for weeknight dinners.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon grated lemon zest (divided)
• 1 ½ teaspoons kosher salt (divided)

Cooking 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

Garnish

• Fresh parsley, chopped, for garnish

Instructions

1. Prepare Chicken: Toss the bite-sized chicken pieces with black pepper, half of the grated lemon zest, and ½ teaspoon of kosher salt until they are evenly coated to infuse flavor before cooking.
2. Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, for about 5 minutes until they are lightly browned on the outside but not fully cooked through. Remove the chicken from the skillet and set aside on a plate.
3. Sauté Vegetables: In the same skillet, add the diced onion and cook for 3 minutes, stirring frequently, until the onions soften. Then add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
4. Toast Orzo: Stir the orzo pasta into the onion and garlic mixture and cook for about 1 minute. This toasting step enhances the nutty flavor and helps the pasta maintain texture during cooking.
5. Add Broth and Simmer: Pour in the low-sodium chicken broth along with the remaining 1 teaspoon of kosher salt. Return the browned chicken pieces to the skillet. Bring the mixture to a boil, then reduce the heat to medium-low, cover the skillet, and let it simmer gently for 8 minutes. This allows the chicken to finish cooking and the orzo to absorb the broth flavor.
6. Incorporate Broccoli: Remove the lid, stir in the small broccoli florets evenly throughout the skillet. Cover again and cook for 3 to 4 minutes more, until the broccoli is crisp-tender and the orzo reaches al dente texture.
7. Finish Dish: Fold in the tablespoon of unsalted butter, lemon juice, remaining lemon zest, and grated Parmesan cheese. Stir well until everything is melted and creamy. Taste the dish and adjust seasoning with additional salt or pepper if desired.
8. Serve: Transfer the skillet contents into serving bowls and garnish with chopped fresh parsley for a burst of color and freshness before serving.

Notes

• For extra flavor, you can marinate the chicken for 30 minutes prior to cooking.
• Use low-sodium chicken broth to control the salt content in the dish.
• If preferred, substitute orzo with small pasta like acini di pepe or small shells.
• Ensure not to overcook the broccoli to keep its bright color and crunchy texture.
• This dish reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: lemon pepper chicken, broccoli orzo, one-pan chicken recipe, quick chicken dinner, creamy orzo pasta, healthy chicken recipe