Lemon Herb Chicken Orzo Skillet

The first time I made this orzo skillet, it was actually supposed to be a risotto. I'd forgotten to buy arborio rice but had a nearly empty bag of orzo staring back at me from the pantry. That happy accident has since become one of my go-to weeknight dinners, especially when I want something that feels special but doesn't require hovering over the stove for an hour.

Last spring, my sister came over feeling completely drained from work. I made this skillet while she sat at the counter with a glass of wine, watching the steam rise from the pan. When we finally sat down to eat, she took one bite and said this was exactly the kind of food that makes you feel cared for without being fussy or pretentious.

Ingredients

• Boneless chicken thighs: thighs stay juicier than breasts through the simmering process, and cutting them into bite-sized pieces helps them cook evenly and absorb more flavor
• Orzo pasta: this rice-shaped pasta releases starch as it cooks, creating a natural creamy sauce that binds everything together beautifully
• Frozen green peas: they add pockets of sweetness and bright color that pop against the golden orzo
• Lemon: both the zest and juice are essential here, the zest brings aromatic brightness while the juice cuts through the richness
• Fresh herbs: the combination of parsley and dill makes this taste distinctly Mediterranean, though I've used just parsley in a pinch and it still works

Instructions

Sear the chicken:

Heat olive oil in a large deep skillet over medium-high heat, season chicken with salt and pepper, and cook for 5 to 6 minutes until golden. Remove to a plate, leaving those flavorful browned bits in the pan.

Build the aromatic base:

Cook the chopped onion for 3 to 4 minutes until softened, add garlic for just 1 minute until fragrant, then toast the orzo in the same fat for 1 to 2 minutes to develop a nutty flavor.

Create the sauce:

Pour in chicken broth and add oregano, lemon zest, and half the fresh herbs. Bring everything to a gentle simmer before returning the chicken and its juices back to the pan.

Simmer to perfection:

Cover and cook for 10 minutes, stirring occasionally so the orzo doesn't stick. Uncover, add peas and lemon juice, then continue cooking 5 to 8 minutes until the orzo is tender and most liquid has been absorbed.

Finish and serve:

Remove from heat, taste and adjust seasoning, then scatter the remaining fresh herbs on top. Let it sit for 2 minutes before serving to let the sauce thicken slightly.

Save

This recipe has become my default for bringing dinner to friends who need a meal. It travels well, reheats beautifully, and somehow feels more thoughtful than a casserole. Last month I dropped some off for my neighbors who'd just welcomed a new baby, and the husband texted me the next day saying it was the first real meal they'd enjoyed in weeks.

Making It Your Own

While the classic version is perfect as written, this is one of those forgiving recipes that adapts well to substitutions. I've made it with chicken breast when that's what I had on hand, and while thighs are more flavorful, breast works perfectly fine. You can also swap in vegetable broth and omit the chicken for a vegetarian version, adding chickpeas for protein instead.

Seasonal Swaps

In summer, I'll add diced zucchini or cherry tomatoes along with the peas. Fall and winter call for chopped kale or spinach stirred in at the end. The lemon stays constant year round, but the vegetables can shift with whatever looks best at the market, which keeps this recipe feeling fresh instead of repetitive.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. I'll often serve it with a simple green salad dressed with extra lemon and olive oil, or some roasted asparagus in spring. The skillet looks gorgeous brought straight to the table, making it perfect for casual dinner parties.

• Leftovers keep well for 3 to 4 days in the refrigerator and reheat in the microwave with a splash of water
• If meal prepping, cook the orzo slightly more al dente since it will soften when reheated
• The flavors actually improve overnight, so this is an excellent make-ahead dish

Save

There's something deeply satisfying about a one-pan meal that tastes this special. I hope it becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work well as a substitute. They cook at the same rate, though they're leaner. Cut them into similar bite-sized pieces for even cooking. Thighs remain more forgiving and juicier, but breasts will still produce a delicious result.

→ How do I know when the orzo is cooked properly?

Taste the orzo after the final 5–8 minutes of cooking. It should be tender but still have a slight firmness to the bite—this is al dente. Most of the broth should be absorbed, leaving a light, creamy sauce coating the pasta. If liquid remains, continue cooking uncovered for another 1–2 minutes.

→ What vegetables can I add to this dish?

Baby spinach, asparagus, cherry tomatoes, or zucchini all pair beautifully with the lemon and herb flavors. Add hardy vegetables like asparagus when you return the chicken to the skillet, and tender greens like spinach during the final minute of cooking to preserve their texture and color.

→ Is this gluten-free?

Traditional orzo pasta contains wheat and gluten. To make this dish gluten-free, substitute with gluten-free orzo pasta, available at most grocery stores. Always verify that your chicken broth is certified gluten-free, as some brands may contain hidden gluten sources.

→ Can I make this ahead or reheat it?

Yes, this dish reheats beautifully. Store leftovers in an airtight container for up to three days in the refrigerator. Gently reheat over low heat in a skillet, adding a splash of broth or water if the sauce has thickened. Avoid microwaving, which can dry out the chicken and pasta unevenly.

→ What wine pairs well with this meal?

A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the bright lemon and fresh herbs beautifully. The acidity in these wines balances the richness of the olive oil and chicken, while their citrus notes echo the dish's signature lemon flavor.