Chicken, orzo, zucchini, and lemon combine in one pan for a vibrant, easy Mediterranean-inspired dinner.
# 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, 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)
# Directions:
01 - Evenly season both sides of the chicken breasts with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium-high heat. Add chicken and sear for 3 to 4 minutes per side until golden. Transfer chicken to a plate—do not cook through.
03 - Pour remaining olive oil into the same pan. Sauté chopped onion for 2 minutes, then add minced garlic and cook for 1 minute longer.
04 - Add orzo pasta to the pan and toast for 1 minute, stirring frequently.
05 - Add sliced zucchini to the mixture and cook for 2 minutes, stirring to combine.
06 - Pour chicken broth, lemon zest, lemon juice, dried oregano, and chili flakes (if using) into the pan. Stir thoroughly, scraping up any browned bits.
07 - Nestle seared chicken breasts into the orzo mixture. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes, stirring occasionally, until orzo is al dente and chicken is thoroughly cooked (internal temperature reaches 165°F).
08 - Remove the skillet from heat and let stand uncovered for 2 to 3 minutes to allow the mixture to thicken.
09 - Sprinkle the dish with chopped parsley and grated Parmesan cheese before serving.
