Description
A vibrant and nourishing dish featuring tender chicken, crisp broccoli, and creamy orzo pasta with bright lemon flavors.
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
- â…“ 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 the 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 the mixture to a boil.
- Reduce heat to medium-low and cover. Simmer for 8 minutes.
- 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.
- 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 best results, use fresh garlic and ensure even cooking of the chicken by cutting it into uniform pieces.