Save to Pinterest The first time I made this skillet, I was actually trying to clean out my refrigerator before leaving town. I had half a bag of orzo, some chicken thighs that needed using, and a lonely lemon rolling around in the crisper drawer. That impromptu dinner ended up being so bright and comforting that it immediately earned a permanent spot in my regular rotation. Something about the way the orzo absorbs all those flavors while the chicken gets tender just works. Now it is my go-to when I want something that feels special but does not require hours of hovering over the stove.
Last spring, my sister came over for dinner on a Tuesday night completely exhausted from work. I made this skillet while she sat at the counter, and I swear the smell of lemon and garlic hitting the hot pan actually made her shoulders drop two inches. We ate straight from the skillet, standing in the kitchen, and she told me it tasted like something you would get at a little restaurant in Santorini. Sometimes the simplest meals become the most memorable ones.
Ingredients
- Chicken thighs: Thighs stay juicier than breasts through the simmering process, and cutting them into bite-sized pieces helps them cook evenly and absorb more of that lemony sauce
- Orzo pasta: This rice-shaped pasta is perfect because it releases starch into the broth, creating a naturally creamy texture without any heavy cream
- Lemon: Both the zest and juice matter here, zest brings aromatic brightness while the juice adds that perfect tangy finish
- Fresh herbs: Parsley and dill add such fresh pops of flavor, but do not stress if you only have dried, they still work beautifully
- Chicken broth: Low-sodium is crucial here since the sauce reduces and concentrates, you want to control the salt level yourself
Instructions
- Get your chicken golden:
- Heat that olive oil in your large deep skillet over medium-high heat, then add the chicken pieces seasoned with salt and pepper, letting them sizzle for about 5 to 6 minutes until they are lightly golden all over. Remove them to a plate but keep those flavorful browned bits in the pan.
- Build your flavor base:
- Drop in your chopped onion and let it soften for 3 to 4 minutes, then add the garlic for just 1 minute until you can smell it, being careful not to burn it.
- Toast your orzo:
- Add the orzo right into the pan and stir it around for 1 to 2 minutes, coating it in all those aromatic oils and letting it pick up a slightly nutty flavor.
- Start the simmer:
- Pour in your chicken broth, then add the oregano, lemon zest, and half of your fresh herbs, bringing everything to a gentle simmer.
- Let it cook together:
- Return the chicken and any juices back to the skillet, cover it, and let it simmer for 10 minutes, stirring occasionally to prevent sticking.
- Finish it bright:
- Stir in the peas and lemon juice, then cook uncovered for another 5 to 8 minutes, stirring regularly until the orzo is tender and most of the liquid has been absorbed into a creamy sauce.
- Season and serve:
- Taste and adjust your seasoning if needed, then sprinkle the remaining fresh herbs on top and serve it warm while the steam is still rising.
Save to Pinterest This recipe has become my answer to those nights when someone asks what is for dinner and I have not even thought about it yet. It is the kind of meal that makes people assume you planned ahead, when really you were just throwing things together. My husband actually requested this for his birthday dinner, which says a lot coming from someone who usually wants something fancy.
Making It Your Own
I have learned that this skillet is incredibly forgiving. I have swapped in feta cheese for a salty kick, added baby spinach at the end just to wilt it, and even used chicken breast when that is what I had on hand. The core method stays the same, but you can play with the add-ins based on what your family enjoys or what needs using up in your kitchen.
Side Dish Ideas
While this is a complete meal on its own, sometimes I like to serve it with a simple arugula salad dressed with olive oil and a splash of vinegar. The peppery greens cut through the richness of the pasta nicely. Crusty bread is never a bad idea either, someone always wants to soak up that extra lemon sauce at the bottom of the pan.
Storage And Leftovers
This actually reheats beautifully, unlike some pasta dishes that get weirdly gummy. I keep it in an airtight container in the refrigerator for up to three days. When reheating, splash in a tablespoon of water or broth to loosen it back up. The flavors seem to meld even more after a night in the fridge.
- Let the skillet cool slightly before storing, but do not leave it out longer than two hours
- If freezing, skip the peas and add fresh ones when reheating for better texture
- This recipe doubles easily if you are feeding a crowd, just use a larger pan
Save to Pinterest There is something so satisfying about a meal that comes together in one pan but tastes like it took all day. I hope this skillet becomes one of those recipes you turn to again and again.
Recipe 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 small pasta shapes like stelline, acini di pepe, or even broken spaghetti pieces. For a gluten-free option, try rice or quinoa, adjusting the liquid and cooking time accordingly.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to refresh the sauce. The orzo will continue absorbing liquid, so you may need to add more when reheating.
- → Can I add other vegetables?
Absolutely. Baby spinach, asparagus, bell peppers, or zucchini make excellent additions. Add heartier vegetables like asparagus with the onions, and delicate greens like spinach in the last few minutes of cooking.
- → Is this dish freezer-friendly?
While possible, freezing may affect the orzo texture as it can become mushy upon thawing. For best results, enjoy fresh or refrigerate for up to 3 days. If freezing, undercook the orzo slightly and add extra broth when reheating.