Lemon Herb Chicken Orzo Skillet (Printable)

A bright, comforting one-pan meal with tender chicken, orzo, peas, 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 Make It:

01 - Heat olive oil in a large, deep skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot pan. Sauté for 5–6 minutes until lightly golden on all sides. Remove chicken to a plate and reserve.
02 - In the same skillet, add chopped onion and cook for 3–4 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Stir orzo pasta into the skillet, coating it thoroughly with the rendered oil and aromatics. Cook for 1–2 minutes, stirring frequently, until the pasta develops a light golden color and nutty aroma.
04 - Pour in chicken broth and add oregano, lemon zest, and half of the chopped parsley and dill. Bring the mixture to a gentle simmer, stirring to combine all flavors.
05 - Return the seared chicken and any accumulated juices back to the skillet. Cover with a lid and maintain a gentle simmer for 10 minutes, stirring occasionally to prevent sticking.
06 - Stir in frozen green peas and fresh lemon juice. Continue cooking uncovered for 5–8 minutes, stirring frequently, until orzo is al dente and most of the liquid has been absorbed. The consistency should be creamy, not soupy.
07 - Remove from heat. Taste and adjust salt and pepper seasoning as needed. Garnish generously with remaining fresh parsley and dill. Serve immediately while warm.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means dinner is ready in under an hour and cleanup is practically non-existent
  • The lemon sauce creates this incredible creamy texture without any actual cream, keeping it lighter but still satisfying
  • Leftovers reheat beautifully, sometimes tasting even better the next day as the flavors deepen
02 -
  • The orzo will continue absorbing liquid after you turn off the heat, so remove it from the stove while there's still some sauce visible in the pan
  • Dont skip toasting the orzo in the oil and aromatics, this simple step creates a nutty depth that makes the final dish taste restaurant quality
  • Adding the lemon juice at the end preserves its bright acidity rather than cooking it away
03 -
  • Use a microplane or zester for the lemon zest, avoiding the bitter white pith underneath
  • Taste the sauce before adding salt at the end, since the broth and lemon provide plenty of seasoning already
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