Description
A bright and comforting one-pan dinner made with juicy lemon pepper chicken, tender orzo, and fresh broccoli, perfect for busy weeknights and family meals.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 2 teaspoons lemon pepper seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or butter
- 1 1/2 cups dry orzo pasta
- 2 cups fresh broccoli florets
- 3 cups chicken broth
- 3 cloves garlic, minced
- 1/2 small onion or shallot, finely diced
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons cream or milk (optional)
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Add chicken, lemon pepper seasoning, salt, and black pepper and cook 5–7 minutes until golden and cooked through.
- Remove chicken from skillet and set aside.
- Add onion to the same skillet and cook 2–3 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add dry orzo and stir for 1 minute to lightly toast.
- Pour in chicken broth, bring to a gentle simmer, and cook 8–10 minutes, stirring occasionally.
- Stir in broccoli, cover, and cook 3–4 minutes until tender.
- Return chicken to skillet and add lemon juice, lemon zest, Parmesan, and cream if using.
- Stir until combined and warmed through, then serve.
Notes
Stir orzo frequently to prevent sticking and add a splash of broth when reheating to keep the dish creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American