One-Pan Lemon Chicken Zucchini Orzo (Print)

Chicken, zucchini, and orzo combine in a bright one-pan dish full of fresh lemon and Mediterranean flavors.

# Ingredients:

→ Meats

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste

→ Vegetables

03 - 2 medium zucchini, sliced into half-moons
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced

→ Pantry

06 - 1 cup orzo pasta
07 - 2 tablespoons olive oil
08 - 2 cups low-sodium chicken broth

→ Citrus & Flavorings

09 - Zest and juice of 1 lemon
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon chili flakes, optional

→ Finish & Garnish

12 - 2 tablespoons chopped fresh parsley
13 - 1/4 cup grated Parmesan cheese, optional

# Directions:

01 - Generously season both sides of the chicken breasts with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium-high heat. Place chicken in the pan and sear for 3 to 4 minutes per side until golden brown. Chicken will finish cooking later. Transfer seared chicken to a plate.
03 - Add remaining olive oil to the same pan. Sauté chopped onion for 2 minutes until beginning to soften, then add minced garlic and cook for 1 minute, stirring to prevent burning.
04 - Add orzo pasta to the pan. Stir continuously for 1 minute to lightly toast the pasta.
05 - Incorporate sliced zucchini and cook for 2 minutes, stirring frequently until just beginning to soften.
06 - Pour in low-sodium chicken broth, lemon zest, lemon juice, dried oregano, and chili flakes if using. Stir thoroughly, scraping any browned bits from the bottom of the pan to release flavor.
07 - Nestle chicken breasts back into the pan, along with any juices from the plate. Bring mixture to a gentle simmer. Cover with lid and cook for 12 to 15 minutes, stirring once or twice, until the orzo is al dente and the chicken is cooked through to an internal temperature of 165°F.
08 - Remove the pan from heat. Let stand uncovered for 2 to 3 minutes to allow the mixture to thicken slightly.
09 - Garnish with chopped fresh parsley and sprinkle with grated Parmesan cheese before serving, if desired.

# Expert Tips:

01 -
  • You only need one pan, so clean-up is a breeze and nobody has to fight over dish duty.
  • Every spoonful is loaded with sunny, lemon-bright flavors and satisfying, tender bites—it's impossible to stop at one serving.
02 -
  • If you don’t toast the orzo, it can end up limp and sticky instead of flavorful and fluffy.
  • Lifting the lid now and then lets steam escape so the sauce thickens, but keep an eye to make sure nothing dries out.
03 -
  • Resting the chicken in the sauce before serving helps the flavors soak right into the meat.
  • Zesting the lemon before juicing is much easier—trust me, I’ve tried it in reverse too many times.
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