Lemon Herb Chicken Orzo Skillet

The first time I made this skillet, I was trying to clean out my freezer before grocery day and threw together whatever I had on hand. Somehow that happy accident turned into one of those recipes I now make on repeat. Something about how the orzo soaks up all those bright lemon flavors while the chicken gets tender from simmering in the same pot just works.

Last spring my neighbor came over while this was simmering and immediately asked for the recipe. Now whenever I make it, the smell of garlic and lemon hitting the warm oil reminds me of that evening, sitting on the back porch and sharing plates while the sun went down.

Ingredients

• 4 boneless skinless chicken thighs: Thighs stay juicier than breasts through the simmering step and hold up better when stirred into the orzo
• 1 cup orzo pasta: This rice shaped pasta absorbs the lemon sauce beautifully and creates that creamy risotto like texture without any actual cream
• 1 cup frozen green peas: They add sweetness and pop of color that brightens the whole dish
• 1 medium yellow onion: Finely chopped so it melts into the sauce and provides a sweet savory base
• 2 cloves garlic: Minced fresh because nothing beats that aromatic kick when it hits the hot oil
• Zest and juice of 1 large lemon: Both parts matter, the zest gives perfume while the juice provides the bright acidic punch
• 2 1/2 cups low sodium chicken broth: Low sodium lets you control the salt level since the liquid reduces down
• 2 tbsp fresh parsley: Chop some for cooking and save some for that final fresh garnish
• 1 tbsp fresh dill: Fresh dill pairs so perfectly with lemon but dried works in a pinch
• 1 tsp dried oregano: Adds that Mediterranean earthiness that grounds all the bright flavors
• 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken well at the start, you can always add more at the end
• 2 tbsp olive oil: Use a decent one here since it carries the flavor of the aromatics

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Get the chicken golden:

Heat that olive oil in your deep skillet over medium high heat until it shimmers, then add the seasoned chicken pieces. Let them sizzle undisturbed for a minute before stirring so they develop a nice color, about 5 to 6 minutes total.

Build the flavor base:

Scoop out the chicken but leave those tasty browned bits in the pan. Toss in the onion and let it soften until translucent, then add the garlic for just one minute until you can smell it.

Toast the orzo:

Stir in the orzo and let it hang out in the hot oil for a minute or two, coating each piece and picking up all those onion and garlic flavors.

Start the simmer:

Pour in the chicken broth, then add the oregano, lemon zest, and half of your fresh herbs. Bring everything to a gentle bubble before returning the chicken and all its juices back to the pan.

Cook until creamy:

Cover the skillet and let it simmer for 10 minutes, giving it a stir now and then so nothing sticks. The orzo will start absorbing the liquid and releasing its starch to thicken the sauce.

Finish with brightness:

Stir in the peas and lemon juice, then cook uncovered for another 5 to 8 minutes. You want the orzo tender but with a little bite and most of the liquid absorbed into a creamy sauce.

Taste and serve:

Pull it from the heat, take a taste, and add more salt or pepper if needed. Scatter the remaining herbs on top and bring the whole skillet to the table.

Save to Pinterest

My mother in law asked for this recipe after we served it at a casual Sunday dinner, and now she makes it for her book club every month. There is something about the combination of bright lemon and comfort food that makes people feel at home.

Making It Your Own

Sometimes I swap in chicken breast when that is what I have, but I watch it closely since it cooks faster than thighs. Baby spinach added in the last two minutes wilts beautifully into the sauce, and chopped asparagus works wonderfully when it is in season.

Wine Pairing

A crisp Sauvignon Blanc cuts through the richness while echoing the lemon notes, or try a Pinot Grigio for something lighter. Even a dry rosé works beautifully if you prefer something with a bit more fruit.

Serving Suggestions

This needs nothing more than a simple green salad with a vinaigrette to balance the heartiness. Some crusty bread is always welcome to sop up any remaining sauce, though the orzo does most of the work for you already.

• Let the skillet rest for 5 minutes before serving so the sauce sets slightly
• Squeeze extra lemon at the table for anyone who loves that acidic brightness
• Leftovers reheat beautifully with a splash of broth to loosen the sauce

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

Check price on Amazon

Save to Pinterest

There is nothing quite like a one pan meal that feels special enough for company but easy enough for a Tuesday. Hope this brightens up your table as much as it has ours.

Ask About This Recipe

→ Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work well as a substitute. They cook slightly faster, so check for doneness around 8-10 minutes into simmering to avoid overcooking.

→ How do I know when the orzo is perfectly cooked?

Orzo should be al dente—tender but with a slight firmness when bitten. Start checking around 12-15 minutes of simmering. Most of the liquid should be absorbed when it reaches this stage.

→ What vegetables can I add for more nutrition?

Baby spinach, asparagus, cherry tomatoes, or zucchini work beautifully. Add heartier vegetables like asparagus during cooking and tender greens like spinach at the very end to wilt gently.

→ Can I make this ahead of time?

This dish is best served fresh, but leftovers keep well in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop with a splash of broth to restore moisture.

→ What wine pairs best with this meal?

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon and fresh herbs perfectly. The acidity cuts through the richness of the chicken and olive oil beautifully.

→ Can I freeze this for later?

While it can be frozen, the orzo texture may change slightly upon thawing. For best results, prepare individual portions and freeze for up to 2 months. Thaw overnight and reheat gently.