Lemon Chicken Orzo Skillet with Broccoli

When it comes to quick, flavorful, and wholesome meals, Lemon Chicken Orzo Skillet with Broccoli is a standout favorite in my kitchen. I love dishes that bring together vibrant flavors and balanced nutrition without demanding hours in the kitchen. This particular recipe does just that, making it a go-to for both busy weeknights and relaxed weekend dinners.

Skillet dinners are a favorite of mine because they’re simple, quick, and mean fewer dishes to wash.

This Lemon Chicken Orzo Skillet with Broccoli is bright, flavorful, and satisfying. I prefer using chicken thighs for their juiciness, but chicken breasts work too—just be careful not to overcook them. Fresh broccoli gives the best texture and taste, but thawed frozen broccoli can be used as a substitute.

Even as a retired chef, it’s simple, family-friendly meals like this that float my boat! Everyone loves it, and it’s so simple to make. It’s a dinner winner!

Ingredients

• Chicken thighs – Boneless, skinless thighs. You can use bone-in but they’ll take longer to cook.
• Kosher salt
• Back pepper
• Dried thyme
• Garlic powder
• Butter – I cook with salted butter.
• Dried orzo – I use regular orzo but you could also use whole wheat orzo. I prefer the taste and texture of regular orzo, but I’ve tested the recipe with whole wheat orzo and it’s fine.
• Chicken broth – Low-sodium. Homemade chicken broth gives the best flavor, but a good quality store-bought brand is also good.
• Lemon zest – From a fresh lemon. This adds so much flavor.
• Lemon juice – Fresh lemon juice, please!
• Broccoli florets – I use fresh broccoli in this recipe, but you could use frozen and thawed. I’ve tested the recipe with frozen and thawed broccoli and it works, just don’t overcook it or it’ll go mushy.
• Tomato – A bit of diced tomato on top adds a pop of freshness.

How to make Lemon Chicken Orzo Skillet with Broccoli

1. Combine the kosher salt, black pepper, dried thyme, and garlic powder in a small bowl. Sprinkle this mixture evenly over the chicken thighs, ensuring each piece is well-coated.
2. Melt the butter over medium-high heat. Add the seasoned chicken thighs to the pan and sauté until they develop a golden-brown crust, approximately 4 minutes per side. Once browned, transfer the chicken to a plate and set aside.
3. Add the orzo. Stir continuously for about 1 minute until the orzo is lightly toasted, which will enhance its nutty flavor.
4. Increase the heat to high and pour in the low-sodium chicken broth, along with the lemon zest and fresh lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, as these add depth to the dish. Bring the mixture to a boil.
5. Reduce the heat to low, then return the browned chicken thighs to the pan, placing them atop the orzo. Arrange the broccoli florets and thin lemon slices over the chicken and orzo. Cover the pan with a lid and let it simmer until the chicken is cooked through and the broccoli is tender, about 15 minutes.
6. Sprinkle the diced tomatoes over the dish for a burst of color and freshness. Serve hot, and enjoy the harmonious blend of flavors.

Step-By-Step Process

Chef Jenn’s Tips

• Use fresh lemon juice and zest for a more vibrant taste than bottled alternatives.
• Allow the chicken thighs to brown thoroughly; this caramelization adds significant depth to the dish.
• Keep a close eye on the orzo during cooking to prevent sticking, stirring occasionally as needed and add a splash more broth if it starts to get too dry.
• Feel free to incorporate other quick-cooking vegetables like asparagus or snap peas to add variety.

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Make It A Meal

This Lemon Chicken Orzo Skillet with Broccoli is a satisfying meal on its own, but pairing it with a simple side salad of mixed greens tossed in a light vinaigrette can elevate the dining experience. A crusty slice of whole-grain bread would also complement the dish nicely, perfect for sopping up any remaining sauce.

Storage

If you have leftovers, allow the dish to cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will remain fresh for up to 3 days. To reheat, place the desired portion in a skillet over medium heat, adding a splash of chicken broth or water to maintain moisture, and warm until heated through. While this dish is best enjoyed fresh, you can freeze it if necessary. Place the cooled leftovers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.