Lemon Chicken Broccoli Orzo Skillet
Add Preferred SourceLemon 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 – I use kosher salt.
- Black pepper – Freshly cracked tastes best, but pre-ground works.
- Dried thyme – Dried thyme goes a long way. Measure carefully, or it’ll overpower the dish.
- Garlic powder – Not garlic salt, or the dish will be too salty.
- Chicken thighs, boneless, skinless – Boneless, skinless thighs stay juicier than chicken breasts and won’t dry out. You can use bone-in thighs, but they’ll take longer to cook.
- Butter – I cook with salted butter. Unsalted butter works if you add a pinch of extra salt.
- Dried orzo – I use regular orzo, but whole wheat orzo works if you want more fiber. Don’t rinse the orzo before cooking—the starch helps thicken the sauce.
- Chicken broth, low-sodium – Low-sodium broth gives you more control over the final salt level.
- Lemon juice – Fresh lemon juice only. Bottled lemon juice tastes flat.
- Broccoli florets – I use fresh broccoli in this recipe. Fresh broccoli holds its texture better. You can use frozen and thawed broccoli, but add it at the very end and cook only enough to heat it through—it’s already soft.
- Tomato – Diced fresh tomato on top adds a pop of freshness. Don’t skip it—it brightens the whole dish.
How To Make Lemon Chicken Broccoli Orzo Skillet
Scroll down for the full recipe card with exact measurements and printable instructions.
Combine the salt, black pepper, thyme, and garlic powder in a small bowl. Rub the seasoning evenly over the chicken thighs.
Heat a large skillet over medium-high heat and melt the butter. Add the chicken and sear for 4 minutes per side, until golden brown. Remove the chicken and set aside.
Add the orzo to the skillet and stir for about a minute to lightly toast. Pour in the chicken broth, lemon zest, and lemon juice, scraping up any browned bits from the pan. Bring the liquid to a boil.
Reduce the heat to low and return the chicken to the skillet. Arrange the broccoli florets and lemon slices on top. Cover and simmer for 15 minutes, until the chicken reaches 165°F and the broccoli is tender.
Sprinkle diced tomatoes over the dish before serving. Use a spatula to gently combine if needed and serve hot.
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.
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.
Lemon Chicken Broccoli Orzo Skillet
Ingredients
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 2 pounds chicken thighs 5-6 thighs
- 4 tablespoons butter
- 1 cup dried orzo
- 1½ cups low-sodium chicken broth
- 2 teaspoons lemon zest
- 4 tablespoons fresh lemon juice
- 4 cups broccoli florets
- ⅔ cup tomato seeded and diced
Instructions
- Mix the salt, black pepper, thyme, and garlic powder. Evenly coat the chicken thighs with this seasoning blend.
- 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.
- Add the orzo and stir for about a minute until lightly toasted, enhancing its flavor.
- 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.
- 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 to 165-F and the broccoli is tender.
- Sprinkle diced tomatoes over the dish before serving for a fresh pop of color and flavor.
Notes
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 if it starts sticking.
- Swap broccoli for asparagus or snap peas for variety.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
