Lemon Herb Chicken Orzo Skillet (Printable Version)

A bright, comforting one-pan skillet with tender chicken, orzo, and fresh herbs in zesty lemon sauce.

# What You'll Need:

→ Proteins

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

→ Pasta & Grains

02 - 1 cup (6.3 ounces) orzo pasta

→ Vegetables

03 - 1 cup (5 ounces) 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 - 2 1/2 cups (20 fluid ounces) 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 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper

→ Fats

13 - 2 tablespoons olive oil

# How to Prepare:

01 - Heat olive oil in a large, deep skillet over medium-high heat. Add seasoned chicken pieces and 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 to enhance flavor.
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 to prevent sticking.
06 - Add peas and lemon juice. Continue cooking uncovered for 5–8 minutes, stirring frequently, until orzo is al dente and most liquid is absorbed.
07 - Remove from heat. Adjust seasoning with salt and pepper if needed. Garnish with remaining fresh herbs and serve warm.

# Expert Suggestions:

01 -
  • The entire meal comes together in one pan, meaning minimal cleanup and maximum flavor development
  • That zesty lemon sauce clings to every bite of orzo, making each forkful bright and satisfying
02 -
  • The orzo will continue 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 acidity, whereas cooking it too long can make it taste bitter
03 -
  • Pat your chicken dry before seasoning it, this helps it get better color and prevents steaming in the pan
  • Zest your lemon before you juice it, much easier to handle when it still has its structure intact
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