Lemon Herb Chicken Orzo Skillet (Printer-Friendly)

Tender chicken with orzo pasta, peas, and fresh herbs in a bright lemon sauce. Perfect one-pan Mediterranean comfort meal.

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken thighs (approximately 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 or 1 teaspoon dried dill
10 - 1 teaspoon dried oregano
11 - 0.5 teaspoon salt, or to taste
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 until shimmering.
02 - Add chicken pieces, season with salt and pepper, and sauté for 5-6 minutes until lightly golden on all sides. Transfer to a plate and set aside.
03 - 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.
04 - Stir in orzo, coating it evenly in the oil and aromatics for 1-2 minutes to lightly toast the grains.
05 - Pour in chicken broth and add oregano, lemon zest, and half of the fresh parsley and dill. Bring the mixture to a simmer.
06 - Return chicken and any accumulated juices to the skillet. Cover and simmer for 10 minutes, stirring occasionally to ensure even cooking.
07 - 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.
08 - Remove from heat. Taste and adjust seasoning as needed. Garnish with remaining fresh herbs and serve warm.

# Expert Suggestions:

01 -
  • The orzo creates this surprisingly creamy texture without any actual cream, making it lighter than traditional pasta dishes
  • Everything cooks in one pan, so you get maximum flavor with minimum cleanup
  • The lemon and herbs make it taste like something from a restaurant, but it comes together in under 45 minutes
02 -
  • The orzo will continue absorbing liquid as it sits, so it's better to take it off the heat when it's slightly looser than you want
  • Don't skip the step of toasting the orzo in the pan, it adds a depth of flavor that makes the dish taste restaurant quality
  • If the pan gets too dry during simmering, add hot broth a splash at a time rather than cold liquid, which shocks the cooking process
03 -
  • Use a microplane or fine grater for the lemon zest to avoid the bitter white pith
  • Finish each bowl with an extra squeeze of fresh lemon juice right before serving
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