Tender chicken, zucchini, and orzo simmer together in a bright lemon sauce for a vibrant, easy one-pan meal.
# Ingredients:
→ 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 - 1 lemon, zest and juice
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)
# Instructions:
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 brown but not cooked through. Transfer chicken to a plate.
03 - Add remaining olive oil to the same pan. Sauté chopped onion for 2 minutes, then add minced garlic and cook 1 minute longer until fragrant.
04 - Stir orzo pasta into the pan and toast for 1 minute, stirring continuously.
05 - Add sliced zucchini to the pan and cook for 2 minutes, stirring frequently.
06 - Pour in chicken broth, lemon zest, lemon juice, dried oregano, and chili flakes if using. Stir well, scraping up any browned bits.
07 - Nestle the seared chicken breasts back into the pan. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes or until orzo is al dente and chicken is cooked through (internal temperature should reach 165°F). Stir once or twice during cooking.
08 - Remove the pan from the heat and let stand uncovered for 2 to 3 minutes to allow the sauce to thicken.
09 - Scatter chopped parsley and grated Parmesan cheese over the dish before serving.
