Lemon Herb Chicken Orzo Skillet (Printable Version)

Tender chicken and orzo pasta simmered with green peas in a bright lemon herb sauce for a comforting one-pan meal.

# What You Need:

→ Proteins

01 - 4 boneless skinless chicken thighs (about 1.1 lbs), cut into bite-sized pieces

→ Pasta & Grains

02 - 1 cup (180 g) orzo pasta

→ Vegetables

03 - 1 cup (5 oz) frozen green peas
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon

→ Liquids

07 - 2½ cups (20 fl oz) low-sodium chicken broth

→ Herbs & Seasonings

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
10 - 1 teaspoon dried oregano
11 - ½ teaspoon salt, or to taste
12 - ¼ teaspoon black pepper

→ Fats

13 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large, deep skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté for 5–6 minutes until lightly golden. Remove chicken to a plate and set aside.
02 - In the same skillet, add chopped onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Stir in orzo, coating it in the oil and aromatics for 1–2 minutes.
04 - Pour in chicken broth and add oregano, lemon zest, and half the parsley and dill. Bring to a simmer.
05 - Return chicken and any accumulated juices to the skillet. Cover and simmer for 10 minutes, stirring occasionally.
06 - Add peas and lemon juice. Continue to cook uncovered for 5–8 minutes, stirring, until orzo is al dente and most of the liquid is absorbed.
07 - Remove from heat. Adjust seasoning if needed. Garnish with remaining herbs. Serve warm.

# Expert Tips:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The lemon sauce transforms simple ingredients into something that tastes restaurant special
  • It comes together in under an hour but looks like you spent all afternoon cooking
02 -
  • The orzo keeps absorbing liquid even after you turn off the heat so do not let it get too dry while cooking
  • Adding the lemon juice at the end preserves its bright flavor instead of cooking it away
  • Reserving some pasta water is smart in case you need to loosen the sauce at the very end
03 -
  • Zest your lemon before juicing it so you do not accidentally lose any of those precious oils
  • Pat the chicken dry before searing so it actually browns instead of steaming in the pan
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