One-Pan Lemon Chicken Orzo
This Lemon Chicken Orzo recipe shows you when to stop cooking the pasta, how much broth should remain, and how to keep the chicken juicy and zucchini firm.
Ingredients
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- 2 tablespoons olive oil divided
- 1 medium zucchini halved lengthwise and cut crosswise into 1/2-inch-thick half moons
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 3 garlic cloves minced
- 1 large shallot minced
- 1 cup dry orzo
- 3 cups chicken stock
- 1 teaspoon lemon zest from about 1 large lemon
- 3 tablespoons fresh lemon juice from about 1 large lemon
- 1 teaspoon Dijon mustard
- 2 tablespoons unsalted butter
- ¼ cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and set aside.
- Heat 1 tablespoon olive oil in large high-sided skillet over medium heat. Add zucchini and 1/4 teaspoon salt. Cook 6 to 7 minutes or until zucchini is light golden brown but still firm, stirring frequently. Transfer zucchini to large plate.
- Add remaining 1 tablespoon oil to skillet. Add chicken and cook over medium heat 7 to 8 minutes or until golden brown and just cooked through, stirring frequently. Transfer chicken to plate with zucchini.
- Add garlic, shallot and orzo to skillet and cook 1 minute, stirring constantly.
- Stir in stock and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 6 minutes, stirring frequently. The mixture should remain slightly brothy.
- Stir in lemon zest, lemon juice, and Dijon mustard.
- Add zucchini and chicken and any accumulated juices on plate to skillet. Cook 1 to 2 minutes or until orzo is cooked through, stirring constantly.
- Remove from heat and stir in butter and Parmesan. Sprinkle with parsley and serve immediately.
Calories: 496kcal, Carbohydrates: 39g, Protein: 35g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 132mg, Sodium: 1063mg, Potassium: 745mg, Fiber: 2g, Sugar: 6g, Vitamin A: 526IU, Vitamin C: 18mg, Calcium: 120mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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