Lemon Herb Chicken Orzo Skillet

The first time I made this skillet, it was a Tuesday evening after work and I had zero energy for multiple dishes. Something about lemon and herbs just felt like the antidote to a long day, bright enough to wake up my tired kitchen and comforting enough to actually sit down to. That night, the way the orzo soaked up all those flavors while everything bubbled away in one pan made me feel like I'd discovered a secret weapon for busy nights.

Last spring, my neighbor Sarah came over while this was simmering, and she literally stood in my kitchen doorway just breathing in the lemon and dill. We ended up eating it straight from the skillet, standing at the counter while her kids played in the backyard, and she's asked for the recipe three times since. That's the kind of dinner this is, the one that pulls people into the kitchen.

Ingredients

• 4 boneless skinless chicken thighs: Thighs stay juicier than breasts through the simmering process, and cutting them into bite sized pieces helps them cook evenly and soak up that lemon sauce
• 1 cup orzo pasta: This rice shaped pasta is perfect because it creates this risotto like creaminess while still maintaining a satisfying bite
• 2 1/2 cups low sodium chicken broth: Using low sodium lets you control the salt level, and this amount creates just enough sauce to coat everything without drowning the orzo
• Zest and juice of 1 large lemon: Both the zest and juice are essential here, the zest brings that bright aromatic lemon oil while the juice provides acidity to cut through the richness
• 1 cup frozen green peas: They add sweet pops of color and freshness, and frozen ones work perfectly since they'll thaw and cook right in the simmering liquid
• 1 medium yellow onion and 2 cloves garlic: These aromatics create the flavor foundation, softening into sweetness that balances the bright lemon
• 2 tbsp fresh parsley and 1 tbsp fresh dill: Fresh herbs make all the difference here, adding layers of grassy brightness that dried herbs just can't replicate
• 1 tsp dried oregano: Dried oregano actually works beautifully here since it holds up to the simmering process and adds that Mediterranean depth
• 2 tbsp olive oil: This is your cooking fat and also helps coat the orzo, preventing it from becoming gummy as it cooks

Instructions

Sear the chicken:

Heat olive oil in a large deep skillet over medium high heat, add seasoned chicken pieces, and let them develop golden color on at least two sides, about 5 to 6 minutes total, then remove to a plate

Build the aromatics:

In the same skillet, cook the chopped onion for 3 to 4 minutes until it's soft and translucent, then add garlic for just 1 minute until it becomes fragrant

Toast the orzo:

Stir the orzo into the onion and garlic mixture, letting it cook for 1 to 2 minutes until it looks slightly golden and smells nutty

Simmer everything together:

Pour in the chicken broth, add oregano, lemon zest, and half the herbs, return the chicken and its juices, then cover and simmer for 10 minutes, stirring occasionally

Finish with brightness:

Stir in the peas and lemon juice, cook uncovered for 5 to 8 minutes until the orzo is tender and the sauce has thickened, then adjust seasoning and top with remaining herbs

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My grandmother would have called this a smart dinner, the kind that feeds a family without wearing out the cook. I've started keeping frozen peas in the freezer just for this recipe, and there's something deeply satisfying about a meal that feels special enough for company but comes together on a random Thursday.

Making It Your Own

I've added baby spinach in the last few minutes of cooking, watching it wilt into the sauce, and it's become one of my favorite variations. Sometimes I'll throw in asparagus pieces instead of peas when spring hits the farmers market, cutting them into small coins so they cook through by the time the orzo is done. The beauty of this dish is how forgiving it is with vegetables and how the lemon sauce makes everything taste cohesive.

Perfect Pairings

A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully, but honestly, sometimes I just pour sparkling water with extra lemon. A simple green salad with a vinaigrette balances the warmth of the skillet, and crusty bread is never a bad idea for sopping up that sauce. In summer, I'll serve it alongside sliced tomatoes with salt and olive oil, letting the meal feel even more Mediterranean.

Storage and Make Ahead Tips

This actually reheats better than most pasta dishes because the orzo continues to soften and absorb flavors. I'll sometimes make it on Sunday for Monday lunch, and the leftovers taste like they've been marinating together. Store it in an airtight container for up to 4 days, and add a splash of broth or water when reheating to loosen the sauce.

• If you know you're pressed for time, you can cut the chicken and chop the onion the night before
• The orzo can sit in the broth for longer than the recipe states, just keep the heat low and stir more frequently
• Always finish with fresh herbs, even on leftovers, because that green brightness wakes up the whole dish

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There's something honest about a recipe that delivers this much flavor without demanding any special techniques or equipment. Just you, a skillet, and the kind of dinner that makes you feel like you've got everything figured out, at least until the dishes need washing.

Recipe Questions & Answers

→ Can I use chicken breast instead of thighs?

Yes, boneless chicken breasts work well in this dish. Cut them into bite-sized pieces and reduce the initial cooking time by 1–2 minutes to prevent drying out, as breast meat cooks faster than thighs.

→ What can I substitute for orzo pasta?

Small pasta shapes like ditalini, small shells, or even rice work as alternatives. Adjust the cooking time and liquid amount slightly based on your substitute—rice typically requires more liquid and longer cooking time.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the orzo as it warms. The microwave works too, though the texture may be slightly softer.

→ Can I make this dairy-free?

This dish is naturally dairy-free as written. The creamy texture comes from the starch released by the orzo as it simmers in the broth, not from any dairy products. No substitutions needed.

→ What other vegetables can I add?

Fresh baby spinach, chopped asparagus, diced zucchini, or cherry tomatoes make excellent additions. Add delicate vegetables like spinach during the last 2–3 minutes of cooking, while heartier ones like zucchini can go in with the onions.

→ Can I make this in advance?

You can prep all ingredients in advance—chop the vegetables, cut the chicken, and measure out herbs and liquids. Store everything separately in the refrigerator. The dish cooks quickly once you start, so it's best assembled fresh rather than fully cooked ahead.