Description
A bright and zesty one-pan meal combining tender chicken, vibrant broccoli, and creamy orzo, finished with lemon and Parmesan.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp fresh cracked black pepper
- 1 tsp grated lemon zest, divided
- 1½ tsp kosher salt, divided
- 2 tbsp 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 tbsp unsalted butter
- 2 tbsp lemon juice, freshly squeezed
- 1/3 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Toss the chicken pieces with cracked black pepper, ½ tsp lemon zest, and ½ tsp salt until coated.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until lightly browned—about 4–6 minutes. Remove chicken to a plate.
- Add diced onion and sauté for about 3 minutes until softened. Add minced garlic and cook for 30 seconds more.
- Stir in the orzo and cook for 1 minute to lightly toast it.
- Pour in the chicken broth and add remaining 1 tsp salt. Return the chicken to the skillet. Bring to a boil, then reduce heat, cover, and simmer for 8 minutes.
- Uncover and stir in broccoli florets. Re-cover and cook an additional 3–4 minutes until broccoli is crisp-tender and orzo is al dente.
- Remove from heat. Stir in butter, lemon juice, Parmesan, and remaining lemon zest. Mix until melted into a creamy sauce.
- Serve in bowls and garnish with parsley.
Notes
For gluten-free, use gluten-free orzo. For dairy-free, swap butter for olive oil and omit Parmesan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Italian