One-Pan Lemon Chicken Zucchini (Printable)

Chicken, zucchini, and orzo blend in a zesty lemon sauce for a vibrant, one-pan Mediterranean dinner.

# Ingredient List:

→ Meat

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 garlic cloves, minced

→ Pantry

07 - 1 cup orzo pasta
08 - 2 tablespoons olive oil
09 - 2 cups low-sodium chicken broth

→ Citrus and Seasonings

10 - 1 lemon, zest and juice
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon chili flakes (optional)

→ Finish and Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - 1/4 cup grated Parmesan cheese (optional)

# Steps:

01 - Pat chicken breasts dry and season both sides with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until golden brown but not fully cooked. Transfer chicken to a plate.
03 - Add remaining olive oil to the same pan. Add chopped onion and cook for 2 minutes until translucent. Stir in minced garlic and sauté for 1 minute until fragrant.
04 - Stir in orzo pasta and toast for 1 minute, stirring frequently.
05 - Add sliced zucchini and cook for 2 minutes, stirring often.
06 - Pour in chicken broth, add lemon zest and juice, dried oregano, and chili flakes if using. Stir well, scraping up any browned bits from the pan bottom.
07 - Nestle chicken breasts back into the pan. Bring contents to a gentle simmer. Cover and cook for 12 to 15 minutes, stirring once or twice, until orzo is al dente and chicken is cooked through (internal temperature reaches 165°F).
08 - Remove the pan from heat. Let stand uncovered for 2 to 3 minutes to allow the sauce to thicken.
09 - Sprinkle freshly chopped parsley and grated Parmesan cheese over the dish before serving.

# Expert Advice:

01 -
  • Cooking everything in one skillet means less cleanup—your future self will thank you.
  • The way the lemon subtly brightens the orzo turns a few everyday ingredients into something you’ll crave again and again.
02 -
  • If you rush the orzo and don’t toast it, the dish risks turning bland—give it that extra minute.
  • Lifting the lid only once or twice while simmering keeps in just the right amount of steam so nothing dries out.
03 -
  • Keep an eye on the orzo: stirring now and then helps nothing stick and cooks it evenly.
  • A microplane is a lifesaver for getting the most flavorful zest with zero bitterness.
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