Description
A bright, comforting one-pan dinner featuring tender chicken, nutty orzo, and crisp broccoli, all simmered in a lemon-scented broth.
Ingredients
- 1 lb chicken breasts, boneless skinless
- 2 cups broccoli florets, small
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1/4 cup parsley, fresh, chopped
- 1 medium yellow onion, diced
- 2 cups chicken broth, low-sodium
- 2 tbsp lemon juice
- 1 cup orzo pasta
- 1 tsp black pepper, fresh cracked
- 1 1/2 tsp kosher salt
- 2 tbsp olive oil
- 1 tbsp butter, unsalted
- 1/3 cup Parmesan cheese, grated
Instructions
- Heat a large skillet over medium heat and add the olive oil and butter. Let the butter melt, coating the pan.
- Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Season the chicken breasts on both sides with kosher salt and cracked black pepper. Add them to the skillet and cook until well browned and cooked through, about 6–7 minutes per side.
- Remove the chicken from the skillet and set it aside to rest for a few minutes.
- Add the orzo to the same skillet and toast, stirring, for 1–2 minutes.
- Pour in the chicken broth and lemon juice, bring to a boil, then reduce heat to low and simmer for about 10 minutes until the orzo is tender.
- Add the broccoli florets during the last 3 minutes of cooking.
- Slice the rested chicken and return it to the skillet along with lemon zest and chopped parsley. Stir and heat through for another minute.
- Serve topped with grated Parmesan cheese.
Notes
Pound the chicken to an even thickness for uniform cooking. For a creamier texture, add 2–3 tablespoons more broth to the orzo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian