Lemon Pepper Chicken & Broccoli Orzo Skillet Recipe

Introduction

Juicy chicken, tender broccoli, and nutty orzo come together in this bright, one-pan Lemon Pepper Chicken Broccoli Orzo skillet. Zesty lemon and freshly cracked black pepper make every bite flavorful and satisfying, perfect for a quick weeknight meal.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon freshly 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 (optional but recommended)
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Toss chicken pieces with black pepper, half the lemon zest, and ½ teaspoon salt until evenly coated.
2. Step 2: 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.
3. Step 3: Add diced onion to the skillet and cook for 3 minutes, stirring frequently, until softened. Add minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
4. Step 4: Stir orzo into the onion and garlic mixture and cook for 1 minute, letting the pasta lightly toast.
5. Step 5: Pour in the chicken broth and remaining salt. Return the chicken to the skillet and bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for 8 minutes.
6. Step 6: Uncover the skillet and stir in broccoli florets. Cover again and cook for 3–4 minutes, until broccoli is crisp-tender and orzo is al dente.
7. Step 7: Fold in butter, lemon juice, Parmesan cheese, and remaining lemon zest. Stir gently until melted and creamy. Taste and adjust salt or pepper as needed.
8. Step 8: Transfer the skillet contents to serving bowls and garnish with fresh parsley before serving.

Tips & Variations

• Use chicken thighs instead of breasts for extra juiciness or swap in tofu for a vegetarian version.
• Frozen broccoli works well if fresh isn’t available; just adjust cooking time slightly.
• Toast the orzo before adding liquid to bring out a nutty flavor.
• Add extra lemon juice or zest at the end for a stronger citrus punch.
• Try pecorino cheese instead of Parmesan for a saltier, tangy finish.

Storage

Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to three days. To reheat, add a splash of broth or water and warm gently in a covered skillet over medium-low heat to keep the orzo fluffy and prevent drying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of chicken is best for this dish?

Boneless, skinless chicken breasts work well for lean meat, but thighs add richer flavor and more juiciness if you prefer.

Should I use fresh or frozen broccoli?

Fresh broccoli provides the best texture and flavor, though frozen florets can be used with only a slight adjustment in cooking time.

Lemon Pepper Chicken & Broccoli Orzo Skillet Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

Juicy lemon pepper chicken combined with tender broccoli and orzo pasta in a single skillet, delivering a bright, flavorful, and comforting meal perfect for a quick weeknight dinner or meal prep.

• Author: Rami
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon grated lemon zest, divided
• 1 ½ teaspoons kosher salt, divided
• 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

1. Prepare Chicken: Toss chicken pieces with black pepper, half the lemon zest, and ½ teaspoon salt until evenly coated.
2. Brown Chicken: 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.
3. Sauté Vegetables: Add diced onion to the skillet and cook for 3 minutes, stirring frequently until softened. Add minced garlic and cook for 30 seconds until fragrant, ensuring it does not brown.
4. Toast Orzo: Stir orzo into the onion and garlic mixture and cook for 1 minute, allowing the pasta to lightly toast and develop a nutty aroma.
5. Add Broth and Simmer: Pour in chicken broth and the remaining 1 teaspoon salt. Return the browned chicken to the skillet. Bring the mixture to a boil, then reduce heat to medium-low and cover. Simmer for 8 minutes to allow orzo and chicken to cook through.
6. Incorporate Broccoli: Uncover the skillet and stir in broccoli florets. Cover again and cook for an additional 3 to 4 minutes, or until the broccoli is crisp-tender and orzo is al dente.
7. Finish Dish: Fold in the unsalted butter, lemon juice, remaining lemon zest, and grated Parmesan cheese. Stir until everything is melted, creamy, and well combined. Taste and adjust seasoning with salt or cracked pepper as needed.
8. Serve: Transfer the skillet contents to serving bowls and garnish with chopped fresh parsley. Serve warm with extra lemon wedges and cracked black pepper if desired.

Notes

• Use freshly cracked black pepper for the best aroma and flavor.
• Undercook broccoli slightly if preparing this dish for meal prep to keep it vibrant when reheated.
• Leftovers can be refrigerated in an airtight container for up to 3 days.
• To reheat, add a splash of broth or water and warm gently on the stovetop to prevent the orzo from drying out.
• Substitute chicken thighs for a juicier option or tofu for a vegetarian version.
• Frozen broccoli florets can be used if fresh are unavailable.
• Fresh lemon zest is preferred, but bottled lemon juice can be used in a pinch.
• Try Pecorino cheese instead of Parmesan for a saltier finish.

Keywords: Lemon pepper chicken, broccoli orzo, one-pan meal, quick dinner, easy skillet recipe, lemon chicken, broccoli pasta