One Pan Zucchini and Lemon Baked Chicken Orzo
One Pan Zucchini and Lemon Baked Chicken Orzo is a delightful dish that combines tender chicken, fresh zucchini, and flavorful orzo pasta, all baked together with a zesty lemon twist. This simple recipe is perfect for busy weeknights as it requires minimal cleanup and is packed with delicious flavors that everyone will love.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it’s an easy one-pan meal, which means you spend less time washing dishes afterwards. Second, it’s quick. You can have this comforting dinner on the table in about 30 minutes. Plus, the combination of chicken, orzo, and zucchini creates a nutritious meal that satisfies. The bright lemon flavor adds freshness, making it a hit for both adults and kids.
How to Make One Pan Zucchini and Lemon Baked Chicken Orzo
Ingredients:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium zucchini, halved lengthwise & sliced
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- In a large oven-safe pan, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Add the chicken thighs or breasts to the pan and season with salt and pepper, cooking until browned on both sides.
- Stir in the sliced zucchini and orzo, mixing well.
- Pour in the chicken broth and stir in the lemon juice and zest.
- Bring to a boil, then cover the pan and transfer it to the oven.
- Bake for about 20-25 minutes, or until the orzo is cooked and the chicken is fully cooked through.
- Remove from the oven and let it sit for a few minutes.
- Garnish with fresh parsley or basil before serving.
How to Serve One Pan Zucchini and Lemon Baked Chicken Orzo
Serve this dish hot, straight from the pan. It pairs well with a simple green salad or crusty bread. If you like, sprinkle some extra lemon zest on top for added flavor and color.
How to Store One Pan Zucchini and Lemon Baked Chicken Orzo
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. You might want to add a splash of chicken broth if the orzo looks dry.
Tips to Make One Pan Zucchini and Lemon Baked Chicken Orzo
- If you want a little more flavor, marinate the chicken in some lemon juice and garlic for about 30 minutes before cooking.
- Feel free to add other vegetables, like bell peppers or spinach, for extra nutrition and flavor.
- Adjust the seasoning to your taste. Adding a pinch of red pepper flakes can give it a nice kick!
Variation
To make this dish vegetarian, you can skip the chicken and use extra vegetables instead. Try adding chickpeas for protein or substituting quinoa for orzo for a different texture.
FAQs
1. Can I use other types of pasta instead of orzo?
Yes, you can use any small pasta, like ditalini or small shells. Just adjust the cooking time according to the pasta type.
2. Is there a way to make this dish ahead of time?
You can prep the ingredients ahead by cutting the vegetables and marinating the chicken. When ready to cook, just follow the directions starting from heating the oil.
3. What can I do if I don’t have chicken broth?
If you don’t have chicken broth, water can be used as a substitute. However, the broth adds a lot of flavor, so you might want to add more seasoning if using water.
Enjoy making and sharing this wonderful One Pan Zucchini and Lemon Baked Chicken Orzo with family and friends!
Print
One Pan Zucchini and Lemon Baked Chicken Orzo
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delightful one-pan meal featuring tender chicken, fresh zucchini, and flavorful orzo pasta with a zesty lemon twist, perfect for busy weeknights.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium zucchini, halved lengthwise & sliced
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe pan, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Add the chicken thighs or breasts to the pan and season with salt and pepper, cooking until browned on both sides.
- Stir in the sliced zucchini and orzo, mixing well.
- Pour in the chicken broth and stir in the lemon juice and zest.
- Bring to a boil, then cover the pan and transfer it to the oven.
- Bake for about 20-25 minutes, or until the orzo is cooked and the chicken is fully cooked through.
- Remove from the oven and let it sit for a few minutes.
- Garnish with fresh parsley or basil before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth if the orzo looks dry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken, orzo, zucchini, baked chicken, one pan meal, easy dinner