Lemon Chicken Broccoli Orzo Skillet

Lemon Chicken Orzo Skillet with Broccoli is a quick, flavorful meal that brings together fresh ingredients in a single pan. With tender chicken thighs, nutty orzo, and vibrant broccoli, this dish is both satisfying and easy to prepare, making it a perfect choice for busy weeknights or relaxed dinners.

I love skillet dinners. Not only are they easy, but they usually cook pretty quickly. Plus, there are fewer dishes to clean up and who doesn’t love that?

This Lemon Chicken Orzo Skillet with Broccoli is fresh, flavorful, and fabulous. I use chicken thighs in the recipe, but you can use breasts just watch you don’t overcook them. For the best texture and flavor, use fresh broccoli, but you could swap in frozen and thawed broccoli, too.

Ingredients

• Kosher salt
• Back pepper
• Dried thyme
• Garlic powder
• Chicken thighs – Boneless, skinless thighs. You can use bone-in but they’ll take longer to cook.
• Butter – I cook with salted butter.
• Dried orzo – I use regular orzo but you could also use whole wheat orzo.
• Chicken broth – Low-sodium.
• Lemon zest – From a fresh lemon. This adds so much flavor.
• Lemon juice
• Broccoli florets – I use fresh broccoli in this recipe, but you could use frozen and thawed. Just add the frozen/thawed broccoli at the very end and cook only enough to heat it up.
• Tomato – A bit of diced tomato on top adds a pop of freshness.

How To Make Lemon Chicken Broccoli Orzo Skillet

1. Mix the salt, black pepper, thyme, and garlic powder. Evenly coat the chicken thighs with this seasoning blend.
2. Melt butter in a large skillet over medium-high heat. Add the chicken and cook for about 4 minutes per side, until golden brown. Remove from the pan and set aside.
3. Add the orzo and stir for about a minute until lightly toasted, enhancing its flavor.
4. Pour in the chicken broth, lemon zest, and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the liquid to a boil.
5. Reduce the heat to low, return the chicken to the skillet, and place the broccoli and lemon slices on top. Cover and let simmer for about 15 minutes, until the chicken is fully cooked and the broccoli is tender.
6. Sprinkle diced tomatoes over the dish before serving for a fresh pop of color and flavor.

Step-By-Step Process

Chef Jenn’s Tips

• Fresh lemon juice and zest make a big difference—avoid bottled alternatives.
• Allow the chicken to brown properly to deepen the dish’s flavor.
• Stir the orzo occasionally to keep it from sticking and add a bit of water while cooking if it starts to get dry.
• Swap broccoli for asparagus or snap peas for variety.

Recommended

Make It A Meal

This dish is a complete meal on its own, but pairing it with a side salad or crusty whole-grain bread makes for an even heartier dinner.

Storage

Let leftovers cool before transferring to an airtight container. Store in the fridge for up to three days. Reheat in a skillet over medium heat, adding a splash of broth or water to keep it moist. If freezing, store in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating.