One-Pan Lemon Chicken Zucchini Orzo (Printer Friendly)

Tender chicken, orzo, zucchini, and lemon come together in one pan for a bright, Mediterranean-inspired dinner.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Black pepper, to taste

→ Vegetables

04 - 2 medium zucchini, sliced into half-moons
05 - 1 small yellow onion, finely chopped
06 - 3 cloves garlic, minced

→ Pantry

07 - 1 cup orzo pasta
08 - 2 tablespoons olive oil
09 - 2 cups low-sodium chicken broth

→ Citrus & Flavorings

10 - 1 lemon, zested and juiced
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon chili flakes (optional)

→ Finish & Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - 1/4 cup grated Parmesan cheese (optional)

# Directions:

01 - Pat chicken breasts dry and season both sides evenly with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown; chicken does not need to be cooked through. Transfer chicken to a plate and set aside.
03 - Add remaining tablespoon olive oil to the pan. Add chopped onion and sauté for 2 minutes until beginning to soften. Stir in minced garlic and cook for 1 minute longer.
04 - Stir orzo pasta into the pan, allowing it to toast for 1 minute while stirring constantly.
05 - Add zucchini slices and cook for 2 minutes, stirring often, until they start to soften.
06 - Pour in the chicken broth, add lemon zest and juice, dried oregano, and chili flakes if desired. Stir thoroughly, scraping up any browned bits from the bottom of the pan.
07 - Nestle the seared chicken breasts back into the pan with the orzo mixture. Bring the liquid to a gentle simmer. Cover with a lid and cook for 12 to 15 minutes, stirring once or twice, until the orzo is al dente and the chicken reaches an internal temperature of 165°F (74°C).
08 - Remove the pan from the heat and let it stand uncovered for 2 to 3 minutes to allow the juices to thicken.
09 - Top the chicken and orzo with chopped fresh parsley and grated Parmesan cheese before serving.

# Pro Advice:

01 -
  • You can let your kitchen stay spotless—one skillet is all it takes (and hardly any cleanup after).
  • The lemony flavor wakes up the taste buds, but the real joy is how tender the chicken turns out every time.
02 -
  • If you rush the toasting of the orzo, it can turn soggy (learnt that after skimping on time once).
  • The real magic happens when the chicken juices mingle with the lemony broth—don't skip nestling them back in before simmering.
03 -
  • Avoid overcooking by checking the orzo often in the last minutes; it should be al dente with a little bite.
  • Zesting the lemon directly into the pan captures every drop of its oil for maximum flavor—that’s a chef’s trick worth repeating.
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