Juicy chicken, zucchini, and orzo combine in zesty lemon sauce for a quick, easy one-pan Mediterranean meal.
# What You 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, zested and juiced
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)
# Steps:
01 - Lightly season both sides of the chicken breasts with salt and black pepper.
02 - In a large deep skillet or sauté pan, heat 1 tablespoon olive oil over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until golden; they do not need to be fully cooked. Transfer chicken to a plate.
03 - Add remaining tablespoon olive oil to the same pan. Sauté chopped onion for 2 minutes, then add minced garlic and cook 1 minute longer until fragrant.
04 - Stir in the orzo pasta and toast for about 1 minute, stirring constantly to prevent sticking.
05 - Add the sliced zucchini and cook for 2 minutes, stirring frequently.
06 - Pour in chicken broth, lemon zest, lemon juice, dried oregano, and chili flakes if using. Stir well, scraping up any browned bits from the bottom of the pan.
07 - Nestle the seared chicken breasts back into the pan. Bring contents to a gentle simmer. Cover and cook for 12 to 15 minutes or until orzo is al dente and the chicken reaches an internal temperature of 165°F, stirring once or twice.
08 - Remove pan from heat. Let stand uncovered for 2 to 3 minutes to allow the sauce to thicken.
09 - Finish by sprinkling with chopped parsley and grated Parmesan cheese before serving.
