Description
A comforting dish that brings together the flavors of juicy chicken, zesty lemon, and hearty orzo, perfect for quick weeknight dinners.
Ingredients
Scale
- 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 the chicken pieces with black pepper, half of the lemon zest, and ½ teaspoon of salt in a bowl.
- Heat olive oil in a large skillet over medium-high heat; add the seasoned chicken and cook for about 5 minutes until lightly browned. Remove chicken and set aside.
- Add diced onion to the skillet and cook for about 3 minutes until translucent.
- Add minced garlic and stir for 30 seconds.
- Toss in the orzo pasta and cook for 1 minute.
- Pour in chicken broth and remaining salt; return chicken to skillet and bring to a boil. Lower heat to medium-low, cover, and simmer for 8 minutes.
- Uncover and stir in broccoli florets; cover and cook for another 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 creamy.
- Transfer to serving bowls and garnish with fresh parsley.
Notes
Can be stored in the fridge for up to 3 days or frozen for 3 months. Reheat with a splash of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, orzo, one-pot, lemon, broccoli, quick meal