One Pan Chicken Zucchini and Orzo
This ridiculously easy recipe will have you coming back for more. All you need is a few fresh ingredients and the orzo to make this gourmet meal. The chicken turns out super juicy. The zucchini adds in a little veggie goodness and the broth brings it all together! I got inspiration for the grated zucchini from my super popular One Pan Creamy Lemon Zucchini Orzo dish. Its also a must try recipe, if you haven’t already tried it.
I really enjoy using these chicken legs, but you can also use bone-in, skin-on chicken thighs in this recipe. If you like this recipe you will love my One Pan Chicken and Cabbage or my One Pan Lemon Chicken and Rice Recipe! The one pan dishes really are the savior for last minute week night meals to impress in a hurry.
Keep in mind to cook the dish until the pasta is al dente and the chicken pieces are done at an internal temperature of 165F. The finishing touch of lemon juice is my favorite part of this entire dish! Please don’t skip it.
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One Pan Chicken and Zucchini Orzo
Ingredients
- 3 lbs bone in, skin on chicken legs (or thighs)
- salt, garlic powder + onion powder to taste
- 1 tbs olive oil
- 1 tbs butter
- 1/2 sweet onion, diced
- 4 cloves garlic, minced
- 1 lb orzo, uncooked
- 1 medium zucchini, grated
- 32 oz low sodium chicken broth
- 1/2 cup milk
- 1 tsp Italian herb seasoning
- 1-2 lemon, halved
- Optional Garnish: parsley or parmesan cheese
Instructions
- Pat the chicken dry with a paper towel and season the pieces all over with salt, garlic powder and onion powder generously. In a large, deep non-stick skillet, heat the butter and olive oil over medium high heat. Add the chicken onto the skillet (skin side down) and cook on both sides until seared golden brown, about 4 minutes per side. Transfer to plate.
- There should be a bit of chicken grease left on the skillet. If not, add a tbs of butter or olive oil. Add the onions and sauté, then stir in the garlic for 20 seconds. Add in the orzo and stir to coat. Then add in the zucchini and mix until combined. Add in the broth, milk and Italian herb seasoning, salt and pepper to taste. Add back in the chicken pieces, cover and cook for 15-20 minutes or until the orzo is cooked al dente and the chicken is cooked through (165℉ internal temp). Garnish with parsley, olive oil or freshly grated parmesan cheese if you prefer. Squeeze lots of fresh lemon juice onto each serving and enjoy!
Notes
- Store leftovers in an airtight container in the fridge.
- You can also add in other veggies to be sauteed into the pan like sliced mushrooms, carrots, asparagus, etc.
- If you don’t have broth, you can use water. But definitely season more aggressively in that case.
Nutrition
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