Description
Juicy chicken, broccoli, and tender orzo cooked in a single skillet with lemon, cracked pepper, and Parmesan for a quick weeknight dinner.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon grated lemon zest
- 1½ 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 chicken pieces with black pepper half the lemon zest and half teaspoon salt until evenly coated
- Heat olive oil in a large skillet over medium high heat and cook chicken about five minutes until lightly browned then transfer to a plate
- Add diced onion to the skillet and cook three minutes until softened then stir in garlic for thirty seconds
- Add orzo to the skillet and cook one minute allowing it to lightly toast
- Pour in chicken broth and remaining salt return chicken to the skillet bring to a boil then reduce heat cover and simmer eight minutes
- Stir in broccoli florets cover again and cook three to four minutes until broccoli is tender and orzo is cooked
- Stir in butter lemon juice Parmesan cheese and remaining lemon zest until melted and creamy
- Taste adjust seasoning if needed and garnish with fresh parsley before serving
Notes
- Use freshly cracked black pepper for stronger flavor
- Add a splash of chicken broth when reheating leftovers
- Do not overcook the orzo to keep the texture tender
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg