Description
A quick and hearty Lemon Pepper Chicken Broccoli Orzo featuring savory chicken, vibrant broccoli, and tender orzo in a zesty lemon sauce.
Ingredients
- 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 chicken pieces with black pepper, half of the lemon zest, and ½ teaspoon salt in a bowl until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes, stirring occasionally, until lightly browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and sauté for 3 minutes or until softened. Incorporate the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the orzo and let it cook for 1 minute to lightly toast.
- Pour in the chicken broth and add the remaining salt. Return the chicken to the skillet, bring the mixture to a boil, then reduce heat to medium-low and cover. Simmer for 8 minutes.
- Uncover and stir in the broccoli florets. Re-cover and cook for another 3–4 minutes until the broccoli is crisp-tender and the orzo is al dente.
- Fold in the butter, lemon juice, Parmesan cheese, and remaining lemon zest. Stir until melted and creamy. Taste and adjust seasoning if needed.
- Serve in bowls and garnish with fresh parsley.
Notes
Feel free to substitute the chicken with tofu for a vegetarian twist or use whole wheat orzo for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian