One-Pan Lemon Pepper Chicken & Broccoli Orzo

When you need a complete dinner that comes together in one pan with minimal cleanup, this high protein lemon pepper chicken broccoli orzo delivers fresh, bright flavors in just 30 minutes. Tender chicken pieces get seasoned with lemon pepper and seared until golden, then combined with toasted orzo, crisp broccoli florets, and a light, creamy sauce made with butter, Parmesan, and fresh lemon. Everything cooks in the same skillet, building layers of flavor as you go while keeping your sink blissfully empty.

This recipe has earned a permanent spot in my weeknight rotation because it satisfies that craving for something fresh and satisfying without requiring a grocery list full of specialty ingredients. The orzo absorbs all that lemony, garlicky chicken broth while cooking, creating a dish that’s cohesive and flavorful from the first bite to the last. With around 38 grams of protein per serving, it keeps you satisfied through the evening.

Perfect for those nights when you want real food that tastes homemade but don’t want to spend an hour cooking or cleaning up afterward, this one-pan lemon pepper chicken and broccoli orzo proves that simple can be spectacular.

Why You’ll Love This Lemon Pepper Chicken Broccoli Orzo

This dinner comes together in just 30 minutes from start to finish, making it ideal for busy weeknights when time is tight. The one-pan method means minimal cleanup since everything cooks in the same skillet. You’re not juggling multiple pots or dealing with a mountain of dishes afterward.

The lemon pepper flavor profile is bright and fresh without being overly citrusy. The combination of lemon zest, fresh lemon juice, and quality lemon pepper seasoning creates layers of flavor that taste vibrant and clean. Garlic adds savory depth while Parmesan brings nutty richness that ties everything together.

Orzo is the secret weapon here. The rice-shaped pasta toasts in butter and garlic first, which adds nutty flavor, then absorbs the chicken broth as it cooks, becoming incredibly flavorful. Unlike regular pasta that cooks separately in plain water, this orzo is infused with all the seasonings and chicken essence from the pan.

The broccoli adds color, nutrition, and a slight bite that contrasts nicely with the tender chicken and soft orzo. Adding it partway through cooking ensures it stays crisp-tender rather than mushy. You get a complete, balanced meal with protein, carbs, and vegetables all in one dish.

Ingredients for One-Pan Lemon Pepper Chicken & Broccoli Orzo

I choose chicken breasts for their lean protein and quick cooking time, cutting them into uniform bite-sized pieces so they cook evenly. Look for orzo in the pasta aisle near other small pasta shapes—it’s sometimes labeled as orzo pasta or risoni. Fresh broccoli florets work best since frozen releases too much water into the dish.

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1.5 cups dry orzo pasta
• 2 cups fresh broccoli florets, chopped small
• 3 cups chicken broth
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 3 cloves garlic, minced
• 1.5 tablespoons lemon pepper seasoning
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice + zest of 1 lemon
• Fresh parsley, chopped (for garnish)

Quality lemon pepper seasoning makes a difference here. Some brands are mostly salt with minimal lemon flavor, while others deliver robust citrus and pepper notes. Check the ingredient list and choose one where lemon is listed prominently. You can also make your own by mixing lemon zest, cracked black pepper, and a touch of salt.

Low-sodium chicken broth gives you better control over the final salt level since the lemon pepper seasoning already contains salt. If using regular broth, you may want to reduce the lemon pepper seasoning slightly. Fresh lemon juice and zest are essential—bottled lemon juice doesn’t have the same bright, fresh flavor.

Real Parmesan cheese, freshly grated from a block, melts better and tastes significantly better than the pre-grated stuff in a can. The butter adds richness and helps create that light, creamy sauce when combined with the pasta’s starch and the Parmesan.

How to Make One-Pan Lemon Pepper Chicken & Broccoli Orzo

Success with this dish comes from building flavor in stages and not rushing the orzo cooking process. Each step adds another layer that makes the final dish taste cohesive and well-developed.

Season Chicken: Cut the chicken breasts into roughly 1-inch bite-sized pieces, trimming any fat or gristle. Try to make them uniform so they cook at the same rate. Place in a bowl and toss with 1 tablespoon of the lemon pepper seasoning, making sure each piece is well coated. Let this sit while you prep your other ingredients.

Sear Chicken: Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Let them cook undisturbed for 2-3 minutes until the bottoms develop a golden-brown sear. Stir and continue cooking for another 3-4 minutes until the chicken is cooked through and golden on most sides. The internal temperature should reach 165°F. Transfer the chicken to a clean plate and set aside. Don’t worry if it’s not perfectly cooked through since it will finish cooking when you add it back later.

Toast Orzo: Without wiping out the pan, reduce heat to medium and add 1 tablespoon of butter. Let it melt and coat the bottom of the pan. Add the dry orzo and minced garlic. Stir constantly for about 2 minutes until the orzo turns lightly golden and smells nutty, and the garlic is fragrant. This toasting step is crucial for developing deep flavor in the pasta. Watch carefully so the garlic doesn’t burn.

Simmer: Pour in all 3 cups of chicken broth and add the remaining 1/2 tablespoon of lemon pepper seasoning. Scrape up any browned bits stuck to the bottom of the pan since those add flavor. Bring the mixture to a boil over medium-high heat, then reduce to medium-low. Cover with a lid and let it simmer. The orzo should be bubbling gently but not vigorously. Set a timer for 8-10 minutes total.

Add Broccoli: After the orzo has been simmering for about 5 minutes, remove the lid and stir in the broccoli florets. Make sure they’re chopped relatively small so they cook in the same time as the orzo. Push them down into the liquid slightly. Cover again and continue cooking for another 3-5 minutes until the orzo is tender and most of the liquid has been absorbed. The orzo should be al dente and creamy, not soupy or dry.

Emulsify: Return the cooked chicken and any accumulated juices to the pan. Add the remaining 2 tablespoons of butter, fresh lemon juice, lemon zest, and grated Parmesan cheese. Stir everything together over low heat for about 1 minute. The residual heat will melt the butter and cheese, creating a light, creamy sauce that coats the orzo. The starch from the orzo helps emulsify everything together. If it seems too dry, add a splash of chicken broth. If it’s too soupy, let it sit uncovered for a minute to thicken.

Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Transfer to shallow bowls or plates and garnish generously with chopped fresh parsley. The bright green parsley adds visual appeal and a fresh herb note that complements the lemon beautifully. Serve immediately while hot.

What to Serve with Lemon Pepper Chicken Broccoli Orzo

Since this is already a complete one-pan meal with protein, carbs, and vegetables, you only need light accompaniments that add freshness or texture without making the meal feel heavy.

Crusty Bread: Warm, crusty bread is perfect for soaking up any extra sauce at the bottom of the bowl. A simple baguette or ciabatta works beautifully without adding much effort.

Simple Green Salad: A light salad with mixed greens, cucumber, cherry tomatoes, and a lemon vinaigrette provides crisp, fresh contrast. Keep it simple since the main dish already has plenty going on.

Roasted Asparagus: Oven-roasted asparagus with olive oil and lemon adds another vegetable without feeling repetitive. The slight char and tender-crisp texture complement the dish nicely.

White Wine: A crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio echoes the bright, citrus flavors and makes the meal feel more elevated. The acidity cuts through the butter and cheese beautifully.

Garlic Bread: For a heartier meal, garlic bread brings additional comfort and provides another vehicle for scooping up the creamy orzo. The garlic flavor ties in with what’s already in the dish.

Caprese Salad: Fresh tomatoes, mozzarella, and basil with balsamic glaze offers a cool, Italian-inspired side. The fresh flavors and different textures create nice variety.

Steamed Green Beans: Simple steamed green beans with a squeeze of lemon and a pat of butter keep things light while adding more vegetables. They’re easy to prepare while the orzo cooks.

Pro Tips & Variations

Toast the orzo before adding liquid for significantly better flavor. Those two minutes of toasting in butter and garlic develop nutty, complex notes that carry through the entire dish. Skipping this step results in blander pasta.

Don’t skip the searing step for the chicken. That golden-brown crust adds flavor and visual appeal. Boiling the chicken directly in the broth would leave it looking pale and bland.

Use a large, deep skillet rather than a shallow one. You need enough room for the orzo to spread out and cook evenly, plus space for the broccoli and chicken. A 12-inch skillet with at least 2-inch sides works perfectly.

Protein Variations: Chicken thighs work beautifully and stay even more moist than breasts. Shrimp cooks quickly and brings a different flavor—add it in the last 3-4 minutes. Cubed pork tenderloin is excellent with the lemon pepper seasoning.

Vegetable Additions: Halved cherry tomatoes added in the last minute bring fresh, juicy pops of flavor. Frozen peas stirred in at the end add sweetness and color. Diced zucchini can replace or supplement the broccoli.

Dairy-Free Option: Skip the butter and Parmesan, using olive oil instead and finishing with nutritional yeast for a cheesy flavor. Add extra lemon juice to brighten it up.

Spice It Up: Red pepper flakes added with the garlic bring gentle heat. A pinch of cayenne in the lemon pepper seasoning creates warmth without overwhelming the fresh flavors.

Make It Creamier: Stir in 1/4 cup of heavy cream or cream cheese with the butter and Parmesan for an even richer sauce. This creates a more indulgent version that feels like comfort food.

Storage & Reheating Tips

Store any leftover chicken broccoli orzo in an airtight container in the refrigerator for up to 3 days. The orzo will continue absorbing liquid as it sits, so it will be thicker when cold than when freshly made. This is completely normal and easy to fix when reheating.

For reheating, add a splash of chicken broth or water to the orzo—about 2-3 tablespoons per serving. Heat in a skillet over medium-low heat, stirring frequently, until warmed through. This takes about 5-7 minutes and helps restore the creamy consistency. You can also microwave it, adding the liquid and heating at 70% power in 1-minute intervals, stirring between each.

The broccoli will soften more as it sits in the refrigerator, losing some of its crisp-tender texture. This is unavoidable but doesn’t significantly affect the taste. If you know you’ll have leftovers, you can slightly undercook the broccoli initially.

Freezing isn’t ideal for this dish since the orzo tends to become mushy when thawed and the broccoli breaks down. If you must freeze it, store it for no more than 1 month and expect some texture changes. Thaw overnight in the refrigerator before reheating.

Leftover lemon pepper chicken and orzo makes an excellent base for other meals. Add it to beaten eggs for a frittata, toss it with extra greens for a warm grain bowl, or use it as filling for quesadillas with additional cheese.

Common Questions

Can I use a different pasta shape? Small pasta shapes like ditalini or small shells work using the same method and timing. Regular-sized pasta like penne won’t cook properly using this technique since it needs more liquid and longer cooking time.

Why is my orzo mushy? You may have used too much liquid or cooked it too long. Orzo should be al dente, similar to risotto. It continues cooking slightly after you remove it from heat, so pull it just before it reaches your ideal texture.

Can I make this ahead? This dish is best served fresh since the orzo texture changes as it sits. You can prep ingredients ahead (cut chicken, chop broccoli, measure seasonings), then cook when ready to eat for the best results.

What if the liquid absorbs before the orzo is tender? Add chicken broth or water 1/4 cup at a time and continue cooking with the lid on. Different brands of orzo absorb liquid at slightly different rates, so some adjustment is normal.

Can I use frozen broccoli? Fresh works best, but if using frozen, thaw it completely and squeeze out excess moisture before adding. Frozen broccoli releases water that can make the dish soupy.

This high protein lemon pepper chicken broccoli orzo delivers fresh, bright flavors and complete nutrition in one pan with minimal cleanup. The combination of tender chicken, creamy orzo, and crisp broccoli with that signature lemon pepper brightness creates a dinner that feels light yet satisfying. Give this one a try when you want something quick, easy, and genuinely delicious.