Tender chicken, zucchini, and orzo cooked in a lemony sauce—all in one pan for easy, flavorful dining.
# 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 - Zest of 1 lemon
11 - Juice of 1 lemon
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon chili flakes (optional)
→ Finish & Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - 1/4 cup grated Parmesan cheese (optional)
# Directions:
01 - Generously season both sides of the chicken breasts with salt and black pepper.
02 - In a large deep skillet or sauté pan, heat 1 tablespoon olive oil over medium-high heat. Sear the chicken for 3 to 4 minutes on each side until golden brown; transfer to a plate (chicken will finish cooking later).
03 - Add the remaining olive oil to the same pan. Sauté the finely chopped onion for 2 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
04 - Stir in the orzo pasta and allow it to toast for 1 minute, stirring continuously.
05 - Add the sliced zucchini and cook for 2 minutes, stirring frequently.
06 - Pour in the chicken broth, lemon zest, lemon juice, dried oregano, and chili flakes (if using). Stir well, loosening any browned bits from the bottom of the pan.
07 - Nestle the seared chicken breasts into the orzo mixture. Bring to a gentle simmer, cover with a lid, and cook for 12 to 15 minutes or until the orzo is al dente and the chicken registers 165°F on a food thermometer, stirring once or twice during cooking.
08 - Remove the pan from the heat and let stand uncovered for 2 to 3 minutes to allow the sauce to thicken slightly.
09 - Sprinkle with chopped parsley and grated Parmesan cheese before serving.
