Save to Pinterest The first time I made this skillet, it was a Tuesday evening when I needed something bright but substantial. The way the orzo absorbs that lemony broth until it becomes creamy and rich reminded me of risotto, but without all the stirring. My roommate kept wandering into the kitchen asking what smelled so good, and honestly, the combination of dill, parsley, and citrus filled the whole apartment with something that felt like spring had arrived early.
I served this to my parents last month when they came over for a casual dinner. My mom, who is usually picky about pasta dishes, actually asked for the recipe before she even finished her plate. There is something about the tender chicken and those sweet pops of green peas that makes this feel comforting without being heavy, like the kind of meal you want to eat on the porch when the weather starts turning warm.
Ingredients
- Chicken thighs: I prefer thighs here because they stay juicy and tender even after simmering in the broth, but breasts work if that is what you have on hand
- Orzo pasta: This rice shaped pasta is the star because it cooks directly in the liquid, absorbing all those Mediterranean flavors as it softens
- Frozen green peas: They add sweetness and color, plus no prep work needed, just toss them in frozen
- Lemon: Both the zest for aromatic brightness and the juice for that final punch of acid are essential to this dish
- Fresh herbs: The combination of parsley and dill makes this taste fresh and vibrant, while dried oregano adds that Mediterranean depth
- Chicken broth: Low sodium is crucial here since the orzo will absorb and concentrate the salt as it cooks
- Onion and garlic: These build the flavorful foundation that everything else sits on top of
- Olive oil: Use a decent quality one since you will taste it in the final dish
Instructions
- Sear the chicken:
- Heat the olive oil in your largest deep skillet over medium high heat until it shimmers, then add the seasoned chicken pieces in a single layer. Let them develop a golden brown crust, about 5 to 6 minutes, without moving them too much. Remove the chicken to a plate, leaving all those flavorful browned bits behind in the pan.
- Build the aromatics:
- In the same skillet, cook the chopped onion until it is soft and translucent, about 3 to 4 minutes. Add the minced garlic and let it cook just until fragrant, about 1 minute, taking care not to burn it.
- Toast the orzo:
- Add the dry orzo directly to the pan and stir constantly for 1 to 2 minutes. This toasting step deepens the flavor and helps the pasta hold its texture better as it simmers.
- Create the sauce base:
- Pour in the chicken broth, then add the oregano, lemon zest, and half of your chopped fresh herbs. Bring everything to a gentle simmer, stirring to scrape up any browned bits from the bottom of the pan.
- Simmer together:
- Return the chicken and any accumulated juices back to the skillet. Cover the pan and let everything cook gently for 10 minutes, stirring occasionally to prevent sticking.
- Add final touches:
- Stir in the frozen peas and lemon juice, then continue cooking uncovered for another 5 to 8 minutes. The orzo should be tender but still have a slight bite, and most of the liquid should be absorbed into a creamy sauce.
- Finish and serve:
- Remove from heat and taste, adding more salt or pepper if needed. Scatter the remaining fresh herbs over the top and serve while it is still steaming hot.
Save to Pinterest This recipe has become my go to when friends drop by unexpectedly because it looks impressive but comes together so quickly. Last week my neighbor stopped by while I was making it and ended up staying for dinner, which is the best compliment this dish could possibly receive.
Making It Your Own
I have learned that this skillet is incredibly forgiving. Sometimes I add baby spinach in the last few minutes of cooking just to wilt it into the mix, or swap in asparagus cut into small pieces during spring. The base of lemon, herbs, and orzo works with whatever vegetables you have in your freezer or crisper drawer.
Worth the Effort
The fresh herbs really do make a difference here. I used to make this with dried herbs only, and it was fine, but once I started adding that handful of fresh parsley and dill at the end, the whole dish came alive. If you can manage it, buy the fresh herbs, they are worth the extra couple of dollars.
Perfect Pairings
This is the kind of meal that deserves a glass of crisp white wine, something like a Sauvignon Blanc or Pinot Grigio that will echo the lemon notes in the dish. I also love serving it with a simple green salad dressed with a light vinaigrette to add something fresh and crisp alongside the creamy orzo.
- A piece of crusty bread is never a bad idea for soaking up any remaining sauce
- Keep some extra lemon wedges on the table for those who love an extra hit of acid
- This dish travels well for potlucks, just reheat gently with a splash of broth to loosen it up
Save to Pinterest I hope this bright, comforting skillet finds its way into your regular rotation. There is something about the combination of tender chicken, creamy orzo, and fresh herbs that just makes everything feel right.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts work well as a substitute. They'll cook slightly faster, so check for doneness around 4-5 minutes in step 2. Thighs offer more moisture and tenderness, but breasts are a leaner option.
- → What makes this a one-pan meal?
Everything cooks in a single large, deep skillet. The chicken sears first, then aromatics and pasta toast in the same pan before the broth is added. This method saves cleanup and allows flavors to build progressively throughout cooking.
- → How do I know when the orzo is al dente?
Orzo should be tender but still slightly firm when bitten. Most of the cooking liquid will be absorbed when it reaches al dente texture, typically 15-18 minutes total simmering time. Taste a few grains to check doneness.
- → What vegetables can I add to this dish?
Baby spinach, fresh asparagus, cherry tomatoes, or sun-dried tomatoes pair beautifully. Add spinach at the end just before serving so it wilts gently. Firmer vegetables like asparagus should be added with the peas in step 7.
- → What wine pairs well with this meal?
A crisp, acidic white wine complements the bright lemon flavors. Sauvignon Blanc, Pinot Grigio, or Vermentino are excellent choices. Their citrus and herbal notes echo the dish's Mediterranean character.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat in a skillet with a splash of broth or water to restore moisture. Add fresh lemon juice and herbs before serving for optimal flavor.