Lemon Herb Chicken Orzo Skillet (Printable Version)

Tender chicken and orzo simmered in a bright lemon sauce with fresh herbs and peas—a light, satisfying one-pan dinner.

# What You Need:

→ Proteins

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

→ Pasta & Grains

02 - 1 cup orzo pasta

→ Vegetables

03 - 1 cup 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 - 2.5 cups low-sodium chicken broth

→ Herbs & Seasonings

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped
10 - 1 teaspoon dried oregano
11 - 0.5 teaspoon salt
12 - 0.25 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. Add chicken pieces, season with salt and pepper, 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 minced garlic and cook for 1 minute until fragrant.
03 - Stir in orzo pasta, coating it evenly in the oil and aromatics for 1-2 minutes.
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.
06 - Add peas and lemon juice. Continue cooking uncovered for 5-8 minutes, stirring frequently, until orzo reaches al dente texture and most liquid is absorbed.
07 - Remove from heat. Adjust seasoning as needed. Garnish with remaining fresh herbs and serve warm.

# Expert Advice:

01 -
  • The orzo soaks up all that lemony chicken broth flavor, basically cooking itself into creamy perfection without any heavy cream
  • Everything happens in one pan, so you get to eat dinner in under an hour instead of spending forever cleaning up
  • The bright herbs and citrus make it feel fancy enough for company but it's actually just incredibly easy
02 -
  • The orzo continues absorbing liquid even after you turn off the heat, so it's better to remove it from the stove while there's still a bit of sauce in the pan
  • Lemon zest contains all those aromatic citrus oils, so grate it before you juice the lemon and add it at different stages for maximum flavor
  • If the pan gets too dry before the orzo is done, add more broth a splash at a time rather than drowning it all at once
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate, preventing some bites from drying out while others finish
  • Grate your lemon zest directly into the pan so those aromatic oils hit the hot surface and release maximum flavor
  • Don't skip the step of toasting the orzo—it's what gives the final dish its nutty depth and keeps the pasta from becoming a gummy mess
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