Go Back
- 2 boneless, skinless chicken breasts, diced - 1 cup orzo pasta - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 medium zucchini, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 2 cups chicken broth - 1 tablespoon olive oil - Juice and zest of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This recipe is all about bright flavors. The lemon juice and zest give a fresh kick. The chicken adds protein, while the veggies add color and crunch. Orzo pasta makes the dish hearty and filling. Cherry tomatoes bring a burst of sweetness. Together, these ingredients create a balanced and tasty meal. If you want to mix things up, you can swap chicken for shrimp or tofu. For a gluten-free option, use rice or quinoa instead of orzo. If you don’t have zucchini, try asparagus or green beans. You can also switch out the red bell pepper for yellow or orange for a sweeter taste. This way, you can make the dish your own! {{ingredient_image_1}} First, gather all your ingredients. You will need chicken, orzo, veggies, and spices. This will make cooking smooth and fast. Chop your onion, zucchini, and red bell pepper. Mince the garlic. Halve the cherry tomatoes. Dice the chicken into small pieces. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add the diced chicken to the skillet. Season with salt, pepper, and oregano. 3. Cook the chicken for about 5-7 minutes. It should turn brown and cook through. Remove the chicken and set it aside. 4. In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes. This will make the kitchen smell great. 5. Add the diced zucchini and red bell pepper. Sauté these for another 5 minutes. They should start to soften. 6. Stir in 1 cup of orzo pasta. Mix it well with the veggies. 7. Pour in 2 cups of chicken broth. Bring this mixture to a boil. 8. Reduce the heat to a simmer. Add the juice and zest of 1 lemon. 9. Cover the skillet and cook for about 10 minutes. Stir it occasionally. The orzo will become tender and soak up the liquid. 10. Return the cooked chicken to the skillet. Stir everything together so it's mixed well. 11. Taste your dish. Adjust salt, pepper, or lemon juice if needed. Garnish your Lemon Chicken Veggie Orzo Skillet with fresh, chopped parsley. This will add a nice color and fresh taste. Serve it warm right from the skillet. Enjoy your delicious meal! To cook chicken that is juicy and tender, start with high heat. Heat your skillet with olive oil until it shimmers. Once hot, add the diced chicken. Season it well with salt, pepper, and oregano. This helps build a great flavor. Cook it for about 5-7 minutes. Make sure each piece gets a nice brown crust. This crust locks in moisture and taste. Always check that the chicken is fully cooked with no pink inside. To boost the flavor of your dish, use fresh herbs. Adding fresh parsley at the end brightens the dish. Lemon juice and zest also add a fresh kick. They balance the richness of the chicken and orzo. You can mix in a pinch of red pepper flakes for a little heat. Just be mindful of your spice level. Additionally, sautéing onion and garlic first brings out their natural sweetness. This step builds a flavorful base for the other ingredients. Cooking orzo is simple but needs attention. Use plenty of chicken broth for cooking. This adds depth to the orzo. Bring the broth to a boil before adding the orzo. Stir it well so it doesn't stick. Lower the heat to a simmer and cover it. This traps steam and helps the orzo cook evenly. Check it after about 10 minutes. You want it al dente, meaning it should have a slight bite. If it seems dry, add a little more broth. Pro Tips Marinating the Chicken: For extra flavor, marinate the diced chicken in lemon juice, olive oil, and oregano for at least 30 minutes before cooking. Cook Orzo Al Dente: To prevent the orzo from becoming mushy, cook it until al dente, as it will continue to absorb liquid while resting. Fresh Herbs for Garnish: Add a sprinkle of fresh herbs like basil or dill along with parsley for a vibrant finish and added flavor. Leftover Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to revive the dish. {{image_2}} You can switch the chicken for other proteins. Try shrimp for a seafood twist. Cook the shrimp for just a few minutes until they turn pink. You can also use turkey or tofu for a great change. Both options are tasty and healthy. To make this dish vegetarian, skip the chicken and add more veggies. You can use chickpeas or lentils for protein. If you want it vegan, replace chicken broth with vegetable broth. This keeps the flavor while making it plant-based. Use fresh, seasonal veggies for more flavor. In spring, add asparagus or peas. In summer, try corn or eggplant. In fall, swap in butternut squash or kale. Winter veggies like carrots or Brussels sprouts are also great. These swaps keep your meal exciting and full of fresh taste. To keep your Lemon Chicken Veggie Orzo Skillet fresh, let it cool first. Store it in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, freezing is a good option. When you’re ready to eat, reheating is easy. You can use the microwave or stovetop. If using a microwave, heat it in short bursts. Stir in between to ensure even heating. On the stovetop, add a splash of broth or water to prevent drying. Heat over medium-low until warmed through. To freeze, portion out servings in separate containers. This makes it easy for meal prep. Label each container with the date. It can stay in the freezer for up to three months. To thaw, move it to the fridge overnight. Then, reheat as described above. Enjoy your tasty meal anytime! To make this dish gluten-free, swap out the orzo pasta for gluten-free orzo or rice. You can find these in most grocery stores. Just keep an eye on the cooking times since they may differ from regular orzo. The rest of the ingredients are naturally gluten-free, so you can enjoy this meal without worry. Yes, you can prepare Lemon Chicken Veggie Orzo Skillet ahead of time. Cook the dish as directed and let it cool. Once cool, store it in an airtight container in the fridge for up to three days. When you're ready to eat, just reheat it on the stove or in the microwave until hot. This dish pairs well with a fresh salad or steamed veggies. A simple green salad with lemon vinaigrette adds nice crunch and flavor. You could also serve it with crusty bread to soak up any leftover juices. If you want a heartier side, roasted potatoes or a grain like quinoa work great too. This blog post covered all you need for a tasty Lemon Chicken Veggie Orzo Skillet. We explored the essential ingredients, detailed cooking steps, and handy tips to enhance your meal. I shared ways to adapt the recipe, so it fits your needs. Lastly, I provided storage tips to keep your dish fresh and delicious. With these insights, you can enjoy cooking and impress anyone at the table. Use this recipe as your go-to for a healthy and flavorful dish anytime. Enjoy every bite!

Lemon Chicken Veggie Orzo Skillet

A delicious one-pan meal featuring chicken, orzo pasta, and fresh vegetables, all infused with lemon flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 breasts boneless, skinless chicken
  • 1 cup orzo pasta
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes, halved
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 lemon juice and zest
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet, heat the olive oil over medium heat.
  • Add the diced chicken to the skillet and season with salt, pepper, and oregano. Cook for about 5-7 minutes or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
  • Add the diced zucchini and red bell pepper to the skillet. Sauté for an additional 5 minutes until the vegetables begin to soften.
  • Stir in the orzo pasta, mixing well with the vegetables.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Reduce the heat to a simmer and add the lemon juice and zest.
  • Cover and cook for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
  • Return the cooked chicken to the skillet and stir to combine.
  • Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
  • Garnish with chopped parsley before serving.

Notes

Feel free to add other vegetables or adjust seasoning to your taste.
Keyword chicken, lemon, orzo, skillet, vegetables