Chicken, zucchini, and orzo meld in a lemony pan sauce, finished with parsley and Parmesan for easy flavor.
# 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
# How to Make:
01 - Rub chicken breasts on both sides 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 breasts for 3 to 4 minutes per side until golden brown. Chicken should not be fully cooked. Transfer to a plate.
03 - Add remaining olive oil to the pan. Sauté chopped onion for 2 minutes, then add minced garlic and cook for 1 minute longer.
04 - Stir in orzo pasta and toast for 1 minute, stirring occasionally.
05 - Mix in sliced zucchini and cook for 2 minutes, stirring frequently.
06 - Pour in chicken broth, add lemon zest, lemon juice, dried oregano, and chili flakes if using. Stir, scraping up any browned bits from the bottom of the pan.
07 - Place seared chicken breasts back into the pan. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes, or until orzo is al dente and chicken reaches an internal temperature of 165°F. Stir once or twice during cooking.
08 - Remove pan from heat. Let rest uncovered for 2 to 3 minutes to allow the mixture to thicken.
09 - Sprinkle with chopped fresh parsley and grated Parmesan before serving.
