One-Pan Lemon Chicken Zucchini Orzo (Print)

Juicy chicken, zucchini, orzo, and bright lemon blend in one skillet for a simple Mediterranean-inspired main course.

# Components:

→ 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 and juice of 1 lemon
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon chili flakes, optional

→ Finish & Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - 1/4 cup grated Parmesan cheese, optional

# Directions:

01 - Pat chicken breasts dry and season both sides with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until golden but not cooked through. Transfer to a plate.
03 - Add remaining olive oil to the pan. Sauté onion for 2 minutes, then stir in garlic and cook for an additional 1 minute until fragrant.
04 - Stir in orzo and toast for 1 minute, stirring constantly.
05 - Add sliced zucchini and cook for 2 minutes, stirring often.
06 - Pour in chicken broth, lemon zest, lemon juice, oregano, and chili flakes if using. Scrape up any browned bits from the pan.
07 - Nestle the chicken breasts back into the pan. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes until orzo is al dente and chicken is cooked through (internal temperature 165°F). Stir once or twice during cooking.
08 - Remove the pan from heat and let stand uncovered for 2 to 3 minutes to allow the mixture to thicken.
09 - Sprinkle with fresh chopped parsley and grated Parmesan before serving.

# Chef Secrets:

01 -
  • You’ll feel like you pulled off a weeknight miracle—one pan, bright flavors, and barely any cleanup.
  • Leftovers (if there are any) somehow taste even better the next day with every zippy, herby note shining through.
02 -
  • Once, I rushed and didn’t let the orzo toast—big mistake, the flavor wasn’t the same.
  • Covering the pan is vital; otherwise, the orzo dries out before it’s creamy and cooked through.
03 -
  • Use a wide, heavy pan to prevent sticking and help the orzo cook evenly.
  • Rub dried oregano between your palms before adding—this tiny trick makes the difference in aroma.
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