Juicy chicken, broccoli, and orzo combine in a flavorful, one-pan skillet featuring zesty lemon and robust pepper.
# Ingredient List:
→ Main Ingredients
01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon fresh cracked black pepper
03 - 1 teaspoon grated lemon zest
04 - 1 ½ teaspoons kosher salt
05 - 2 tablespoons olive oil
06 - 1 medium yellow onion, diced
07 - 2 cloves garlic, minced
08 - 1 cup orzo pasta
09 - 2 cups low-sodium chicken broth
10 - 2 cups small broccoli florets
11 - 1 tablespoon unsalted butter
12 - 2 tablespoons lemon juice
13 - ⅓ cup grated Parmesan cheese
14 - Fresh parsley, chopped, for garnish
# Directions:
01 - Toss chicken pieces with black pepper, half the lemon zest, and ½ teaspoon salt until evenly coated.
02 - 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.
03 - Add onion to skillet and cook for 3 minutes, stirring frequently, until softened. Incorporate garlic and cook for 30 seconds until fragrant.
04 - Stir orzo into onion mixture and cook for 1 minute, allowing pasta to lightly toast.
05 - Pour in chicken broth and remaining salt. Return chicken to skillet and bring mixture to a boil. Reduce heat to medium-low and cover. Simmer for 8 minutes.
06 - Uncover skillet and stir in broccoli florets. Cover again and cook for 3–4 minutes, until broccoli is crisp-tender and orzo is al dente.
07 - Fold in butter, lemon juice, Parmesan cheese, and remaining lemon zest. Stir until melted and creamy. Taste and adjust salt or pepper as needed.
08 - Transfer skillet contents to serving bowls and garnish with fresh parsley.
