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To make Lemon Pepper Chicken Orzo Skillet, you'll need the following ingredients: - 2 boneless, skinless chicken breasts - 1 cup orzo pasta - 2 tablespoons olive oil, divided - 1 small onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken broth - Zest of 1 lemon (about 1 teaspoon) - 2 tablespoons fresh lemon juice - 1 teaspoon ground black pepper - 1 teaspoon salt - 1 cup fresh spinach, chopped - 1/2 cup cherry tomatoes, halved - Fresh parsley, chopped (for garnish) These ingredients come together to create a bright and tasty dish. The chicken gives protein, while the orzo adds a nice texture. Fresh lemon juice and zest bring a zingy flavor that makes this meal special. The spinach and tomatoes add color and nutrients, making each bite a delight. When you gather your ingredients, focus on freshness. Fresh herbs and vegetables will enhance the taste. This dish is not just easy to make; it also looks beautiful on the plate. Enjoy the process of cooking and savor the flavors! {{ingredient_image_2}} - Start by seasoning both sides of the chicken breasts with salt and black pepper. This step adds flavor right from the beginning. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. When the oil shimmers, add the chicken. Cook for about 6-7 minutes on each side until golden brown. Make sure the chicken reaches 165°F. Once cooked, take it out and let it rest. After a few minutes, slice the chicken into strips. - In the same skillet, add the remaining tablespoon of olive oil. Once hot, toss in the finely chopped onion. Sauté for about 3 minutes until the onion turns translucent and soft. This brings out its natural sweetness. - Next, add the minced garlic. Sauté for another 30 seconds, stirring often until the garlic is fragrant. The aroma will fill your kitchen and make your mouth water. - Stir in the orzo pasta. Make sure it gets coated well with the onion and garlic mix. Toast the pasta for about 1 minute to bring out its flavor. - Pour in the chicken broth, lemon zest, and lemon juice. Raise the heat to bring it to a gentle boil. Once it boils, reduce the heat to low. Cover the skillet and let it simmer for 10-12 minutes. Stir occasionally and add more broth if the orzo sticks. - After the orzo cooks al dente, add the chopped spinach and halved cherry tomatoes. Stir everything together and continue to cook for another 2-3 minutes. You want the spinach to wilt and the tomatoes to soften. This adds color and nutrition to your dish. - Now it’s time to add the sliced chicken back into the skillet. Mix everything gently to combine. Allow the dish to heat through for about a minute. This helps meld all the flavors together beautifully. - Remove the skillet from the heat. Sprinkle freshly chopped parsley over the top for a vibrant finish. Serve warm, and enjoy your delicious meal! - For a nice touch, serve the dish in shallow bowls with a lemon wedge on the side. This adds extra zest and makes for a pretty presentation. - To cook the chicken perfectly, season it well with salt and pepper. - Heat oil until it shimmers before adding chicken. This helps create a nice crust. - Cook the chicken for 6-7 minutes on each side. Use a meat thermometer for best results; it should reach 165°F. - To avoid sticky orzo, stir often while it cooks. Add more broth if needed. - Fresh herbs add brightness. Try using basil or thyme for a fun twist. - For extra flavor, add a pinch of cayenne pepper or smoked paprika. This gives the dish a nice kick. - Serve the dish in shallow bowls for a nice look. - Add a lemon wedge on the side for extra zest. - Sprinkle fresh parsley on top for a pop of green color. This makes the meal more inviting. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh spinach and ripe cherry tomatoes. Fresh herbs like parsley also enhance the dish. Adjust the Lemon: If you love a stronger citrus flavor, feel free to add more lemon juice or zest to brighten the dish even further. Perfectly Cooked Orzo: Keep an eye on the orzo while it simmers. Stir it occasionally to prevent sticking, and remove it from heat when it’s al dente. Customize Your Protein: This recipe is versatile; you can substitute the chicken with shrimp or tofu for a different protein option. {{image_4}} You can switch chicken for shrimp or tofu. Shrimp cooks quickly and adds a nice flavor. Tofu gives a great vegan option and absorbs all the tasty juices. If you want to use chicken, try different cuts. Thighs are juicy and add extra flavor. You can also use chicken tenders for a quicker cook time. If orzo isn't your thing, consider other grains. Quinoa or rice work well and add a nice texture. Quinoa is also high in protein, making it a healthy choice. For gluten-free options, look for gluten-free pasta brands. They come in many shapes and sizes, so you can find one that fits your dish. Feel free to add more vegetables for color and taste. Bell peppers, zucchini, or broccoli work well. You can also use seasonal veggies like asparagus in spring or squash in fall. Fresh produce can change the dish based on what you find at the market. Just remember to adjust cooking times for harder vegetables. Store your Lemon Pepper Chicken Orzo Skillet in an airtight container. Let it cool to room temperature first. This helps keep the chicken and orzo fresh. You can refrigerate it for up to three days. When reheating, use a microwave or a skillet. If using a microwave, cover the dish to keep moisture in. Heat it in short bursts, stirring in between. This helps make sure everything warms evenly. If you use a skillet, add a splash of broth to keep it moist. Heat over low until hot. Yes, you can freeze your Lemon Pepper Chicken Orzo Skillet. Just make sure it’s completely cool. Transfer it to a freezer-safe container. It can last for up to three months in the freezer. To thaw, move it to the fridge overnight. You can also use the microwave in defrost mode. Once thawed, reheat in a skillet. Add a bit of chicken broth to help with moisture. Heat until it’s warmed through and ready to enjoy again! If you can't find orzo, try using small pasta shapes like ditalini or acini di pepe. You can also use rice or quinoa for a different texture. For gluten-free options, look for gluten-free pasta, like brown rice pasta or chickpea pasta. These options work great and keep the dish tasty. This dish holds up well in the fridge. You can store it for about three to four days. Just make sure to keep it in an airtight container. This helps keep the flavors fresh and the chicken juicy. Yes! You can prep the dish ahead of time. Cook the chicken and orzo, then mix them with the veggies. Store it in the fridge until you're ready to serve. When you want to eat, just reheat it in a skillet or microwave. Add a splash of broth if it seems dry. Enjoy a quick and easy meal! This blog post covered a tasty Lemon Pepper Chicken Orzo Skillet. We looked at the ingredients, step-by-step cooking instructions, and helpful tips. I shared variations, storage advice, and answered common questions. You can now create a flavorful meal that suits anyone's taste. Experiment with different proteins, pasta types, and seasonal veggies. Remember, cooking should be fun and creative. Enjoy making this dish your own!

Lemon Pepper Chicken Orzo Skillet

A delicious one-pan meal featuring tender chicken, orzo pasta, and fresh vegetables, all infused with zesty lemon flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup orzo pasta
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 cup fresh spinach, chopped
  • 0.5 cup cherry tomatoes, halved
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Prepare the Chicken: Start by seasoning both sides of the chicken breasts generously with salt and black pepper.
  • Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. When the oil is shimmering, add the seasoned chicken breasts to the skillet. Cook for approximately 6-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F). Once cooked, remove the chicken from the skillet and set it aside on a plate to rest; after a few minutes, slice it into strips.
  • Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Once hot, add the finely chopped onion and sauté for about 3 minutes, or until the onion becomes translucent and soft.
  • Add Garlic: Incorporate the minced garlic into the skillet and sauté for an additional 30 seconds, stirring frequently until fragrant.
  • Cook the Orzo: Stir in the orzo pasta, ensuring it gets well coated with the onion and garlic mixture. Allow it to sauté for about 1 minute to slightly toast the pasta.
  • Combine Liquids and Flavorings: Pour in the chicken broth along with the lemon zest and lemon juice. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 10-12 minutes. Stir occasionally, adding more broth if you find the orzo is sticking to the bottom of the skillet.
  • Incorporate Vegetables: After the orzo has cooked al dente, add the chopped spinach and halved cherry tomatoes into the skillet. Stir and continue to cook for an additional 2-3 minutes, until the spinach has wilted and the tomatoes begin to soften.
  • Combine with Chicken: Add the sliced chicken back into the skillet, mixing everything gently to combine. Allow the mixture to heat through for another minute.
  • Garnish and Serve: Remove the skillet from heat and sprinkle freshly chopped parsley over the top as a vibrant garnish. Serve warm, and enjoy your delicious meal!

Notes

Serve the dish in shallow bowls and add a lemon wedge on the side for an extra zest. Sprinkle additional parsley for a pop of color!
Keyword chicken, lemon, one pan meal, orzo, skillet