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Lemon Pepper Chicken Orzo

This Lemon Pepper Chicken Orzo is a bright and flavorful dish that’s perfect for busy weeknights or lunch the next day! It’s quick and satisfying and finds the perfect balance of light yet hearty. This simple dish is made in one pan, ready in 30 minutes and minimal cleanup required!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 5
Calories: 371 kcal
Course: Main Course
Cuisine: International

Ingredients

  • 1.5 lb. boneless chicken breast
  • 2 Tbsp lemon pepper seasoning
  • 2 Tbsp olive oil (30g)
  • 1 Tbsp fresh lemon juice (15g)
  • 2 cloves garlic minced
  • 2 cups/16 oz. chicken broth low sodium
  • 8 oz. orzo
Optional:
  • grated parmesan to garnish
  • chopped parsley to garnish

Instructions

    Cup of Yum
  1. Pat chicken dry with a paper towel. Pound to 1/2-inch thickness with a mallet or your fist (if you have very large breasts you can cut in half to make cutlets– just make sure chicken isn’t thinner than 1/2-inch or it’s going to be easy to overcook.) Season chicken on both sides with lemon pepper seasoning.
  2. Heat olive oil in a heavy-bottomed pan (see note 1) over medium-high heat. Once hot add the chicken and sear for 2-3 minutes each side (it will finish cooking later). Transfer to a plate and set aside.
  3. Reduce heat to low. Add minced garlic to remaining oil and saute for 30 seconds then pour in the chicken broth. Use a wooden spoon to deglaze the pan and scrape up any bits from the bottom. Stir in the orzo.
  4. Add the chicken back. Increase heat and cover with a lid. Bring to a boil. Once boiling, reduce heat to a gentle simmer and let cook for about 15 minutes or until orzo is fluffy and most of the liquid is absorbed.
  5. Stir in the lemon juice. If desired, remove chicken and shred then stir back in or you can just cut off a piece of chicken to serve.
  6. Serve hot and enjoy!

Notes

  • Note 1: a heavy-bottomed pan is ideal when cooking chicken (especially chicken breasts) because it retains heat better and allows for more even cooking (aka less risk of overcooking chicken)
  • Note 1: a heavy-bottomed pan is ideal when cooking chicken (especially chicken breasts) because it retains heat better and allows for more even cooking (aka less risk of overcooking chicken)

Nutrition Information

Serving 1/5 of skillet (248g) Calories 371kcal (19%) Carbohydrates 33.8g (11%) Protein 37g (74%) Fat 9.8g (15%) Saturated Fat 1.5g (8%) Cholesterol 99mg (33%) Sodium 1393.4mg (58%) Potassium 461mg (13%) Fiber 1.6g (6%) Sugar 2.1g (4%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 371

% Daily Value*

Serving 1/5 of skillet (248g)
Calories 371kcal 19%
Carbohydrates 33.8g 11%
Protein 37g 74%
Fat 9.8g 15%
Saturated Fat 1.5g 8%
Cholesterol 99mg 33%
Sodium 1393.4mg 58%
Potassium 461mg 10%
Fiber 1.6g 6%
Sugar 2.1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.