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Lemon Pepper Chicken Broccoli Orzo

Lemon Pepper Chicken Broccoli Orzo: A Cozy One-Pot Dinner Delight

Discover the joy of Lemon Pepper Chicken Broccoli Orzo, a satisfying one-pot meal that’s quick and family-friendly.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts This is the primary protein source, providing tenderness and flavor.
  • 1 teaspoon fresh cracked black pepper Adds just the right amount of spice; adjust to personal taste.
  • 1 teaspoon grated lemon zest Infuses the dish with a delightful citrus note that brightens flavors.
  • 1.5 teaspoons kosher salt Essential for enhancing taste; feel free to modify based on dietary preferences.
For the Orzo and Vegetables
  • 2 tablespoons olive oil Used for sautéing, adding healthy fats; can be replaced with vegetable oil.
  • 1 medium yellow onion, diced Offers a natural sweetness and depth; substitute with shallots for a different flavor.
  • 2 cloves garlic, minced Provides aromatic flavor; garlic powder can be a quick substitute.
  • 1 cup orzo pasta The comforting base of this dish; can be swapped with other small pastas.
  • 2 cups low-sodium chicken broth Enriches the dish with moisture and flavor; vegetable broth may be used.
  • 2 cups small broccoli florets Add color and nutrition; feel free to substitute with spinach or bell peppers.
For the Sauce
  • 1 tablespoon unsalted butter Contributes creaminess; can be omitted for a dairy-free version.
  • 2 tablespoons lemon juice Enhances the dish's acidity and brightness; freshly squeezed is best.
  • 0.33 cup grated Parmesan cheese Imparts rich, umami flavors; nutritional yeast is a vegan substitute.
For Garnishing
  • Fresh parsley, chopped Adds a pop of color and freshness to your finished dish.

Equipment

  • large skillet

Method
 

Steps for Preparation
  1. In a bowl, toss the chicken with pepper, half of the lemon zest, and salt. Let marinate for about 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Add marinated chicken, searing for about 5 minutes until golden and cooked through. Remove and set aside.
  3. In the same skillet, add diced onion and sauté for 3 minutes until translucent. Incorporate minced garlic and cook for an additional 30 seconds.
  4. Stir in orzo pasta and cook for about 1 minute to lightly toast.
  5. Pour in chicken broth, return chicken to skillet, bring to a boil, then reduce to simmer for approximately 8 minutes.
  6. Uncover and add broccoli florets, cover and cook for an additional 3-4 minutes until broccoli is crisp-tender.
  7. Remove from heat, stir in butter, lemon juice, and Parmesan cheese until creamy and well combined.
  8. Transfer to serving bowls, garnish with parsley, and serve warm.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 90mgCalcium: 150mgIron: 2mg

Notes

Avoid overcooking; prep ahead for easier weeknight meals.

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