One-Pan Lemon Chicken Zucchini (Printable)

Tender chicken and zucchini meld with orzo in a vibrant lemon sauce, all prepared effortlessly in one pan.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper, to taste

→ Vegetables

03 - 2 medium zucchini, sliced into half-moons
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced

→ Pantry

06 - 1 cup orzo pasta
07 - 2 tablespoons olive oil
08 - 2 cups low-sodium chicken broth

→ Citrus & Flavorings

09 - 1 lemon, zest and juice
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon chili flakes (optional)

→ Finish & Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - 1/4 cup grated Parmesan cheese (optional)

# Directions:

01 - Season both sides of chicken breasts with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sear 3 to 4 minutes per side until golden brown but not fully cooked. Remove chicken and set aside.
03 - Add remaining 1 tablespoon olive oil to the skillet. Sauté chopped onion for 2 minutes, then add minced garlic and cook for 1 minute more.
04 - Stir in orzo pasta and toast while stirring for 1 minute.
05 - Add sliced zucchini and cook for 2 minutes, stirring frequently.
06 - Pour in chicken broth, lemon zest and juice, oregano, and chili flakes if using. Stir well, scraping any browned bits from the pan.
07 - Nestle chicken breasts into the skillet. Bring to a gentle simmer. Cover and cook for 12 to 15 minutes until orzo is al dente and chicken reaches an internal temperature of 165°F.
08 - Remove from heat and let stand uncovered for 2 to 3 minutes to allow sauce to thicken.
09 - Sprinkle freshly chopped parsley and grated Parmesan cheese over the dish before serving.

# Expert Tips:

01 -
  • It all comes together in one pan, which means less time scrubbing and more time enjoying dinner.
  • The lemony sauce is so flavorful, people always think you worked much harder than you did.
02 -
  • If you try to rush the orzo and pour in the liquids too soon, you’ll miss out on the deep, nutty flavor that toasting gives—it’s worth a patient minute.
  • Nesting the chicken back into the bubbling orzo ensures it stays tender and doesn’t dry out, which changed everything for me.
03 -
  • Taste as you go, especially with the broth and lemon—citrus can vary, so trust your palate and adjust.
  • If you want a more pronounced Mediterranean flair, finish with a scatter of crumbled feta instead of Parmesan.
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