Why Make This Recipe
Lemon Pepper Chicken with Broccoli and Orzo is a delightful dish that combines healthy ingredients with vibrant flavors. This recipe is perfect for busy weeknights or special occasions. It is packed with protein from the chicken, and the orzo pasta makes it a filling meal. Plus, the lemon and black pepper add a refreshing touch that makes it stand out!
How to Make Lemon Pepper Chicken with Broccoli and Orzo
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
Directions:
- Toss chicken pieces with black pepper, half the lemon zest, and ½ teaspoon salt until evenly coated.
- 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.
- Add onion to skillet and cook for 3 minutes, stirring frequently, until softened. Incorporate garlic and cook for 30 seconds until fragrant.
- Stir orzo into onion mixture and cook for 1 minute, allowing pasta to lightly toast.
- 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.
- 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.
- Fold in butter, lemon juice, Parmesan cheese, and remaining lemon zest. Stir until melted and creamy. Taste and adjust salt or pepper as needed.
- Transfer skillet contents to serving bowls and garnish with fresh parsley.
How to Serve Lemon Pepper Chicken with Broccoli and Orzo
You can serve Lemon Pepper Chicken with Broccoli and Orzo hot, directly from the skillet. It makes a wonderful main dish for lunch or dinner. Pair it with a simple salad for a complete meal. The fresh parsley on top adds color and flavor, making it visually appealing.
How to Store Lemon Pepper Chicken with Broccoli and Orzo
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, use the microwave or warm it up in a skillet on the stove, adding a splash of water or broth to keep it moist.
Tips to Make Lemon Pepper Chicken with Broccoli and Orzo
- For extra flavor, try marinating the chicken in lemon juice and seasoning for a few hours before cooking.
- You can add other vegetables like bell peppers or snap peas for added nutrition and color.
- Make sure not to overcook the broccoli; it should remain bright green and slightly crunchy.
Variation
Feel free to swap orzo for another type of pasta, like quinoa or rice, for different textures. You can also use different proteins like shrimp or tofu if you prefer.
FAQs
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just add it in during the last few minutes of cooking.
Is this dish suitable for meal prep?
Yes, this dish is great for meal prep! Just store in portions for easy lunches throughout the week.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free orzo or another gluten-free pasta in the recipe.
Lemon Pepper Chicken with Broccoli and Orzo
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
A delightful dish featuring tender chicken, vibrant broccoli, and filling orzo pasta, all enhanced with zesty lemon and black pepper.
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 the lemon zest, and ½ teaspoon salt until evenly coated.
- 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.
- Add onion to skillet and cook for 3 minutes, stirring frequently, until softened. Incorporate garlic and cook for 30 seconds until fragrant.
- Stir orzo into onion mixture and cook for 1 minute, allowing pasta to lightly toast.
- 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.
- 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.
- Fold in butter, lemon juice, Parmesan cheese, and remaining lemon zest. Stir until melted and creamy. Taste and adjust salt or pepper as needed.
- Transfer skillet contents to serving bowls and garnish with fresh parsley.
Notes
For extra flavor, try marinating the chicken in lemon juice and seasoning for a few hours before cooking. You can add other vegetables like bell peppers or snap peas for added nutrition and color. Make sure not to overcook the broccoli; it should remain bright green and slightly crunchy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Lemon Pepper Chicken, Broccoli, Orzo, Healthy Dinner, Quick Meal
