Lemon Herb Chicken Orzo Skillet (Print Version)

Tender chicken and orzo pasta tossed in a bright lemon herb sauce with peas. A light, Mediterranean-inspired one-pan meal for spring.

# What You'll 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

# Directions:

01 - Heat olive oil in a large, deep skillet over medium-high heat.
02 - 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.
03 - In the same skillet, add chopped onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Stir in orzo, coating it in the oil and aromatics for 1-2 minutes.
05 - Pour in chicken broth and add oregano, lemon zest, and half the parsley and dill. Bring to a simmer.
06 - Return chicken and any juices to the skillet. Cover and simmer for 10 minutes, stirring occasionally.
07 - Add peas and lemon juice. Continue to cook uncovered for 5-8 minutes, stirring, until orzo is al dente and most of the liquid is absorbed.
08 - Remove from heat. Adjust seasoning if needed. Garnish with remaining herbs. Serve warm.

# Expert Tips:

01 -
  • Everything happens in one pan, which means dinner is ready in under an hour and cleanup is practically nonexistent
  • The lemon and herbs create this incredible brightness that makes even a weeknight dinner feel special and restaurant worthy
  • Leftovers reheat beautifully for lunch the next day, if you somehow have any remaining
02 -
  • The orzo will continue absorbing liquid as it sits, so if you prefer it soupier, keep a little extra broth on hand to add at the end
  • Do not skip the lemon zest, it holds all the aromatic oils that give this dish its signature bright flavor
  • If the orzo is absorbing liquid too quickly, reduce the heat to low and cover the pan for the remaining cook time
03 -
  • Cut your chicken into even sized pieces so everything cooks at the same rate, nothing is worse than some pieces being dry while others are undercooked
  • Have all your ingredients measured and prepped before you start cooking, the steps move quickly once you get going
  • Grate your lemon zest before juicing, it is much easier to zest a whole lemon than a squeezed one
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