Lemon Chicken Broccoli Orzo Skillet

Why You’ll Love This Recipe

This skillet meal offers a delightful balance of zesty lemon, savory chicken, and fresh broccoli, all tossed with tender orzo pasta. It’s quick to prepare, full of wholesome ingredients, and perfect for busy nights when you want a comforting yet light dinner. Plus, cooking everything in one pan saves time and effort.

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 2 tablespoons olive oil, divided

• Salt and freshly ground black pepper, to taste

• 3 cloves garlic, minced

• 1 cup orzo pasta

• 2 1/2 cups chicken broth

• 3 cups broccoli florets

• Juice and zest of 1 lemon

• 1/4 cup grated Parmesan cheese

• Optional: chopped fresh parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

2. Season chicken pieces with salt and pepper and add to the skillet.

3. Cook chicken until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.

4. In the same skillet, add remaining olive oil and sauté garlic for 1 minute until fragrant.

5. Add orzo and chicken broth; bring to a boil.

6. Reduce heat to a simmer and cook, uncovered, for about 8 minutes.

7. Add broccoli florets, cover, and cook for another 5 minutes until orzo is tender and broccoli is bright green and crisp-tender.

8. Return chicken to the skillet and stir in lemon juice, lemon zest, and Parmesan cheese.

9. Adjust seasoning with salt and pepper.

10. Garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people. Preparation and cooking take about 30 minutes.

Variations

• Substitute orzo with couscous or quinoa.

• Add sun-dried tomatoes or olives for extra flavor.

• Use spinach or asparagus instead of broccoli.

• Stir in red pepper flakes for a spicy kick.

• Top with toasted pine nuts or slivered almonds for crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

FAQs

Can I use frozen broccoli?

Yes, add frozen broccoli when adding the orzo and adjust cooking time as needed.

How do I prevent orzo from sticking?

Stir frequently and use enough broth while cooking.

Can I make this recipe dairy-free?

Omit Parmesan or use dairy-free cheese alternatives.

Can I prepare this ahead?

Yes, make ahead and reheat before serving.

Is this recipe gluten-free?

Use gluten-free orzo or substitute with quinoa for gluten-free option.

How do I store leftovers?

Keep refrigerated in airtight containers.

Can I add other vegetables?

Bell peppers, zucchini, or peas work well.

Can I use chicken thighs?

Yes, boneless thighs are flavorful and tender.

How do I make the dish more flavorful?

Add fresh herbs like basil or thyme.

What sides go well with this dish?

Serve with a simple green salad or garlic bread.

Conclusion

Lemon Chicken Broccoli Orzo Skillet is a bright, flavorful, and easy-to-make meal that combines protein, vegetables, and pasta in a zesty lemon sauce. Perfect for busy nights, this one-pan dish offers wholesome ingredients and delicious taste with minimal fuss.

Lemon Chicken Broccoli Orzo Skillet

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Lemon Chicken Broccoli Orzo Skillet is a vibrant and wholesome one-pan meal combining tender chicken, fresh broccoli, and orzo pasta in a bright, lemony sauce. It’s quick, flavorful, and perfect for nutritious weeknight dinners with minimal cleanup.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéing and simmering
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

1. 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
   
   2 tablespoons olive oil, divided
   
   Salt and freshly ground black pepper, to taste
   
   3 cloves garlic, minced
   
   1 cup orzo pasta
   
   2 1/2 cups chicken broth
   
   3 cups broccoli florets
   
   Juice and zest of 1 lemon
   
   1/4 cup grated Parmesan cheese
   
   Optional: chopped fresh parsley for garnish

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Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

1. Season chicken pieces with salt and pepper and add to the skillet.
2. Cook chicken until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add remaining olive oil and sauté garlic for 1 minute until fragrant.
4. Add orzo and chicken broth; bring to a boil.
5. Reduce heat to a simmer and cook, uncovered, for about 8 minutes.
6. Add broccoli florets, cover, and cook for another 5 minutes until orzo is tender and broccoli is bright green and crisp-tender.
7. Return chicken to the skillet and stir in lemon juice, lemon zest, and Parmesan cheese.
8. Adjust seasoning with salt and pepper.
9. Garnish with chopped parsley before serving.

Notes

1. Substitute orzo with couscous or quinoa.
2. Add sun-dried tomatoes or olives for extra flavor.
3. Use spinach or asparagus instead of broccoli.
4. Stir in red pepper flakes for a spicy kick.
5. Top with toasted pine nuts or slivered almonds for crunch.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 3g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 85mg