Lemon Herb Chicken Orzo Skillet

The first time I made this skillet, I was desperate for something that felt like spring but still warmed us up on a drizzly April evening. My kitchen smelled like garlic and lemon as the orzo bubbled away, and my partner kept wandering in asking if it was ready yet. We ended up eating straight from the pan while standing at the counter because we could not wait another second for plates.

Last summer I served this at a small dinner party when my sister visited from out of town. She claimed she did not like orzo, but she went back for seconds and even asked if she could take the leftovers home for lunch the next day. There is something about how the creamy sauce coats each tiny pasta piece that makes people unexpectedly fall in love.

Ingredients

• 4 boneless skinless chicken thighs: Thighs stay juicier than breasts during the simmer but you can swap if that is what you have
• 1 cup orzo pasta: This rice shaped pasta absorbs all the lemony flavors and becomes incredibly creamy
• 1 cup frozen green peas: They add pops of sweetness and color that brighten up the whole dish
• 1 medium yellow onion: Finely chopped so it practically melts into the sauce as it cooks
• 2 cloves garlic: Minced fresh because jarred garlic never quite gives you that same fragrant punch
• 1 large lemon: You need both the zest for intensity and the juice for that bright acidity
• 2 1/2 cups chicken broth: Low sodium lets you control the salt level perfectly
• 2 tbsp fresh parsley and 1 tbsp fresh dill: These herbs make everything taste fresh and green
• 1 tsp dried oregano: Adds that Mediterranean warmth that lingers in the background
• Salt and black pepper: Season generously because the pasta absorbs a lot as it cooks
• 2 tbsp olive oil: For getting a nice golden color on the chicken and building flavor in the pan

Instructions

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Sear the chicken:

Heat olive oil in a large deep skillet over medium high heat, add seasoned chicken pieces, and cook 5 to 6 minutes until golden on all sides. Remove to a plate but keep those flavorful juices.

Build the aromatics:

In the same skillet cook the onion 3 to 4 minutes until soft, add garlic for 1 minute until fragrant, then stir in the orzo to toast it slightly.

Simmer the orzo:

Pour in the broth, add oregano, lemon zest, and half the herbs, then bring everything to a gentle bubble.

Cook together:

Return the chicken and its juices to the pan, cover, and simmer for 10 minutes while stirring occasionally.

Add the brightness:

Stir in the peas and lemon juice, then cook uncovered for 5 to 8 more minutes until the orzo is tender and the sauce has thickened.

Finish and serve:

Taste and adjust the seasoning, then sprinkle with the remaining fresh herbs and serve while it is steaming hot.

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This recipe became my go to when my best friend had her first baby and I was dropping off dinner for new parents. She texted me the next morning saying it was the first meal she had actually enjoyed eating in weeks, and that message made my entire week better too.

Making It Your Own

I have added baby spinach in the last few minutes of cooking and it wilts perfectly into the sauce. Sometimes I throw in asparagus when I want something more substantial than peas. The recipe is forgiving and welcomes whatever vegetables you have in the crisper drawer.

Wine Pairing

A crisp Sauvignon Blanc cuts through the richness while complementing the lemon, but a dry Pinot Grigio works just as well. I have also served it with an unoaked Chardonnay when that was what was already open, and nobody complained.

Leftovers and Storage

This actually tastes better the next day when the flavors have had time to marry in the refrigerator. Store it in an airtight container for up to three days, but add a splash of broth when reheating because the orzo will soak up all the sauce overnight.

• Reheat gently over medium heat with a lid to prevent drying out
• The microwave works but stir halfway through to distribute the heat
• Fresh herbs on top before serving again make it taste freshly made

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Save

I hope this skillet brings as much brightness to your table as it has to mine over the years.

Questions & Answers

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this dish. Cut them into bite-sized pieces and adjust cooking time slightly as breasts may cook faster than thighs. Be careful not to overcook to maintain tenderness.

→ What can I substitute for orzo pasta?

You can use arborio rice for a risotto-style dish, small shell pasta, or even broken spaghetti pieces. Adjust liquid quantities slightly and cooking times as different pasta shapes may absorb liquid differently.

→ How do I prevent the orzo from becoming mushy?

Stir occasionally during cooking and keep an eye on the liquid absorption. The orzo is done when al dente with a slight bite. If needed, remove from heat while there's still a small amount of liquid in the pan, as it will continue to absorb as it rests.

→ Can I make this dish ahead of time?

This skillet is best served immediately as orzo tends to absorb liquid and become thick upon standing. If reheating, add a splash of broth or water to restore the creamy consistency. Leftovers keep well refrigerated for up to 3 days.

→ What vegetables can I add to customize this dish?

Baby spinach, asparagus pieces, diced zucchini, or bell peppers work beautifully. Add heartier vegetables like zucchini with the onions, and delicate greens like spinach during the last few minutes of cooking.