Bright, simple, and full of lemon flavor—this one-pan meal comes together fast.

introduction

This Lemon Pepper Chicken Broccoli Orzo is a bright, simple dinner with tender chicken, small broccoli florets, and creamy orzo. If you like one-pan dishes with chicken and broccoli, you may also like the baked potato chicken broccoli casserole.

why make this recipe

It cooks fast and uses one skillet.
It has fresh lemon and black pepper for a bright, bold taste.
Kids and adults both enjoy the creamy orzo and tender chicken.
It uses common pantry items and simple steps.

how to make Lemon Pepper Chicken Broccoli Orzo

Follow the steps below in order. Work at medium to medium-high heat and watch the orzo so it becomes just tender.

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 Broccoli Orzo

Serve hot from the skillet. Add extra Parmesan at the table if you like. A green salad or crusty bread goes well with this dish.

how to store Lemon Pepper Chicken Broccoli Orzo

Cool to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.

tips to make Lemon Pepper Chicken Broccoli Orzo

Cut chicken into even bite-sized pieces for even cooking.
Toast the orzo briefly so it keeps a nice texture.
Use low-sodium broth so you can control the salt level.
If the orzo looks dry when reheating, add a little broth or water.
For a stronger lemon flavor, add more lemon zest at the end.

variation (if any)

Swap broccoli for asparagus or peas for a different green.
Use shrimp instead of chicken; add shrimp near the end and cook until just pink.
Stir in a spoonful of cream for an extra creamy finish.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli when you add the orzo, and cook a bit longer until it is hot and tender.

Q: Can I make this gluten free?
A: Yes. Use gluten-free orzo or small gluten-free pasta. Check the broth label to ensure it is gluten free.

Q: How can I make this ahead for guests?
A: Cook the chicken and orzo separately until slightly underdone. Cool and store in the fridge. Reheat together with a splash of broth and finish with lemon juice, butter, and Parmesan before serving.