Lemon Pepper Chicken Broccoli Orzo
A vibrant and comforting dish combining tender chicken, fresh broccoli, and rich orzo pasta in a tangy lemon pepper sauce, perfect for family dinners or gatherings.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon grated lemon zest
- 1.5 teaspoons kosher salt divided
- 2 tablespoons olive oil
For the Aromatics and Pasta
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
For the Vegetables and Topping
- 2 cups small broccoli florets
- 1 tablespoon unsalted butter
- 2 tablespoons lemon juice
- ⅓ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Toss chicken pieces with black pepper, half the lemon zest, and ½ teaspoon salt until evenly coated.
- Cut the chicken into bite-sized pieces for even cooking.
Cooking
- 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 to lightly toast.
- Pour in chicken broth and remaining salt, then return chicken to skillet and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 8 minutes.
- Uncover skillet, 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.
- Transfer skillet contents to serving bowls and garnish with fresh parsley.
Notes
This dish is best served immediately while warm. Pair with a light salad or crusty bread. For added richness, serve with a dollop of Parmesan cheese on top.