Lemon Pepper Chicken Orzo is a bright and easy one-skillet dinner made with juicy chicken, tender orzo pasta, fresh lemon juice, garlic, and Parmesan for a light yet comforting meal.
Author: Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:Mediterranean
Diet:Halal
Ingredients
Scale
2 large boneless skinless chicken breasts (about 1 lb), diced
Pat chicken dry and season with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and set aside.
In the same skillet, add orzo and toast for 2–3 minutes until lightly golden.
Add butter and minced garlic, cooking for about 30 seconds until fragrant.
Pour in chicken broth, lemon juice, and lemon zest. Bring to a gentle simmer.
Cook 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Return chicken to the skillet and stir gently to combine.
Reduce heat to low and stir in Parmesan cheese until creamy.
Garnish with fresh parsley and serve warm.
Notes
Stir orzo frequently to prevent sticking.
Use freshly squeezed lemon juice for the best flavor.
Add spinach or cherry tomatoes for extra vegetables.
If mixture becomes too thick, add a splash of broth when reheating.
Store leftovers in an airtight container for up to 4 days.
Freeze up to 2 months, though texture may soften slightly.