Lemon Pepper Chicken Broccoli Orzo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
