Chicken, zucchini, and orzo combine in one pan with bright lemon and herbs for a flavorful, simple meal.
# What You’ll Need:
→ 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, zested and juiced
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
# How to Make It:
01 - Sprinkle both sides of chicken breasts evenly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium-high heat. Sear chicken 3 to 4 minutes per side until golden brown; transfer to a plate without fully cooking.
03 - Add remaining olive oil to the same pan. Sauté onion for 2 minutes, then add garlic and cook for 1 minute more, stirring frequently.
04 - Stir in orzo pasta and toast over medium heat for 1 minute, stirring to coat with oil.
05 - Add zucchini to the pan and cook for 2 minutes, stirring often until slightly tender.
06 - Pour in chicken broth, lemon zest, lemon juice, dried oregano, and chili flakes if using. Stir thoroughly, scraping up any browned bits from the bottom of the pan.
07 - Return chicken breasts to the pan, nesting them into the orzo mixture. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes until chicken reaches an internal temperature of 165°F and orzo is al dente, stirring once or twice during cooking.
08 - Remove pan from heat and let stand uncovered for 2 to 3 minutes so the sauce thickens.
09 - Top with chopped fresh parsley and grated Parmesan cheese before plating.
