One-Pan Lemon Chicken Zucchini (Print Version)

Tender chicken, zucchini, and orzo simmered in lemony sauce—all in one skillet for easy cleanup.

# Components:

→ 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)

# Directions:

01 - 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 chicken for 3 to 4 minutes per side until golden brown, then transfer to a plate. Chicken may remain partially uncooked at this stage.
03 - Add remaining olive oil to the pan. Sauté chopped onion for 2 minutes, then add minced garlic; cook for 1 minute, stirring frequently.
04 - Stir in orzo pasta and cook, stirring constantly, for 1 minute to lightly toast.
05 - Add zucchini slices; sauté for 2 minutes, stirring often, until slightly softened.
06 - Pour in chicken broth, add lemon zest, lemon juice, dried oregano, and chili flakes if using. Stir well, scraping any browned bits from the pan bottom.
07 - Return chicken breasts to the pan, nestling them into the mixture. Bring to a gentle simmer. Cover and cook for 12 to 15 minutes or until orzo is al dente and chicken is fully cooked, reaching an internal temperature of 165°F.
08 - Remove pan from heat and allow the dish to stand, uncovered, for 2 to 3 minutes to thicken slightly.
09 - Sprinkle with chopped parsley and grated Parmesan cheese before serving, as desired.

# Expert Advice:

01 -
  • One pan means dinner and cleanup are both surprisingly simple.
  • The lemony sauce keeps everything bright, and leftovers are never boring.
02 -
  • Once I overcooked the orzo by stepping away to check my phone—now I always set a timer.
  • The first time I skipped zesting the lemon, I realized how crucial that burst of citrus is for brightness.
03 -
  • Keep an eye on the simmer: gentle heat keeps everything tender, while high heat risks sticking.
  • Don’t skip deglazing those browned bits after searing—the fond is where all the savory depth hides.
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