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A Lemon Chicken Orzo Skillet with Broccoli dish featuring golden-brown seasoned chicken thighs on a bed of orzo pasta, garnished with fresh broccoli florets, diced tomatoes, chopped parsley, and lemon slices in the background.
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Lemon Chicken Orzo Skillet with Broccoli

I love how light and flavorful this Lemon Chicken Orzo Skillet with Broccoli is! Tender chicken, vibrant broccoli, and delicate orzo come together in a zesty lemon-infused sauce, making this one-pan meal a fresh and satisfying dinner perfect for any night of the week.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: broccoli, lemon chicken, Lemon Chicken Orzo Skillet with Broccoli, orzo skillet
Servings: 4 servings
Calories: 543kcal
Author: Chef Jenn

Ingredients

  • 4 chicken thighs boneless or skinless, about 5 ounces each
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 4 tablespoons butter
  • 1 cup orzo
  • 1 ½ cups chicken broth low-sodium
  • 2 teaspoons lemon zest
  • 4 tablespoons lemon juice
  • 4 cups broccoli florets
  • 1/2 cup diced tomato seeded and diced

Instructions

  • 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.
  • 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.
  • Add the orzo. Stir continuously for about 1 minute until the orzo is lightly toasted, which will enhance its nutty flavor.
  • 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.
  • 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.
  • Sprinkle the diced tomatoes over the dish for a burst of color and freshness. Serve hot, and enjoy the harmonious blend of flavors.

Notes

Chef Jenn's Tips

  • Use fresh lemon juice and zest for a more vibrant taste compared to 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 gets dry.
  • Feel free to incorporate other quick-cooking vegetables like asparagus or snap peas to add variety.

Nutrition

Serving: 1thigh and orzo | Calories: 543kcal | Carbohydrates: 38g | Protein: 28g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 530mg | Potassium: 765mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1048IU | Vitamin C: 91mg | Calcium: 82mg | Iron: 3mg