Lemon Herb Chicken Orzo Skillet

My skillet was still warm from breakfast when I decided to throw together this lemon herb chicken orzo on a whim. I had a lemon rolling around in the crisper, some frozen peas I kept forgetting about, and chicken thighs that needed using. What started as pantry improvisation turned into one of those meals that made me set down my fork and actually pay attention. The orzo soaked up all the lemony broth, the herbs smelled like someone's garden in June, and I realized I'd accidentally made something I'd want to eat on repeat.

I made this for my sister when she came over tired from a long week, and she ate two bowls without looking up. She said it tasted like the kind of meal you'd get at a small cafe tucked away on a side street somewhere warm. I didn't tell her it took me less than an hour and only dirtied one pan. Sometimes the best compliment is just watching someone go back for seconds without saying a word.

Ingredients

• Boneless, skinless chicken thighs: Thighs stay juicier than breasts and won't dry out during the simmer, plus they add richness to the broth as they cook.
• Orzo pasta: This rice-shaped pasta absorbs the lemony broth like a sponge and creates a creamy texture without any cream involved.
• Frozen green peas: They add a pop of sweetness and color, and you don't have to worry about shelling anything or timing perfectly.
• Yellow onion: The base of flavor here, it softens into the background and makes everything taste more complete.
• Garlic: Two cloves are enough to make your kitchen smell like you've been cooking all day.
• Lemon zest and juice: The zest goes in early for fragrance, the juice at the end for brightness, and together they wake up every other flavor.
• Low-sodium chicken broth: This is what the orzo cooks in, so using good broth makes a noticeable difference in the final taste.
• Fresh parsley and dill: These herbs make the dish feel garden-fresh and light, stirred in at two stages so some cook down and some stay vibrant.
• Dried oregano: A little Mediterranean backbone that ties the lemon and herbs together.
• Salt and black pepper: Season the chicken well at the start, then taste and adjust at the end.
• Olive oil: For browning the chicken and building flavor in the pan before anything else goes in.

Instructions

Sear the chicken:

Heat the olive oil until it shimmers, then add the chicken in a single layer, seasoning it generously with salt and pepper. Let it sizzle undisturbed for a couple minutes before stirring, so it gets golden edges that add depth to the whole dish.

Soften the aromatics:

Toss in the chopped onion and let it cook until it turns translucent and smells sweet, then add the garlic and stir just until fragrant. This builds the flavor foundation that everything else will rest on.

Toast the orzo:

Stir the dry orzo into the skillet and let it toast for a minute or two in the oil and aromatics. You'll notice it smells nutty and looks slightly golden, which adds another layer of flavor.

Add the broth and seasonings:

Pour in the chicken broth, then stir in the oregano, lemon zest, and half of the parsley and dill. Bring it to a gentle simmer and watch the orzo start to absorb the liquid.

Return the chicken and simmer:

Nestle the chicken pieces back into the skillet along with any juices that collected on the plate, then cover and let it simmer for about 10 minutes, stirring occasionally. The orzo will plump up and the chicken will finish cooking through.

Stir in peas and lemon juice:

Remove the lid, add the frozen peas and fresh lemon juice, then continue cooking uncovered, stirring often, until the orzo is tender and most of the liquid has been absorbed. The peas will brighten up in just a few minutes.

Finish and garnish:

Take the skillet off the heat, taste, and adjust the salt if needed. Sprinkle the remaining fresh herbs over the top and serve it straight from the pan while it's still steaming.

Save

This became my go-to when I wanted something that felt nourishing but didn't weigh me down. I started making it on Sunday evenings when the week ahead felt long, and it always left me with leftovers that tasted even better reheated on a busy Tuesday. It's the kind of meal that doesn't demand much but gives back more than you'd expect.

Swapping Ingredients Without Worry

If you only have chicken breasts, cut them smaller and check for doneness a bit earlier since they cook faster. I've tossed in baby spinach, chopped asparagus, and even zucchini when I had them around, adding them in the last few minutes so they stay tender-crisp. Swap the dill for basil or mint if that's what's in your fridge, the lemon will carry whatever herb you choose.

Making It Ahead and Storing Leftovers

This reheats like a dream, though the orzo will soak up more liquid as it sits, so I add a splash of broth or water when warming it up. Store it in an airtight container in the fridge for up to three days. I don't recommend freezing it because the orzo gets mushy, but if you do, undercook the pasta slightly before freezing.

Pairing and Serving Suggestions

I usually serve this straight from the skillet with crusty bread on the side to soak up any extra lemony broth. A simple arugula salad with olive oil and shaved Parmesan feels right next to it, or roasted cherry tomatoes if you want something warm. A chilled glass of Sauvignon Blanc or Pinot Grigio cuts through the richness and echoes the citrus beautifully.

• Add a handful of crumbled feta on top for a salty, creamy finish.
• Drizzle a little extra olive oil and a squeeze of lemon over each bowl before serving.
• If you like heat, stir in a pinch of red pepper flakes with the garlic.

Save

This dish has a way of making an ordinary weeknight feel a little more intentional. I hope it becomes one of those recipes you reach for without thinking, the kind that fills your kitchen with good smells and leaves everyone at the table quietly content.

Recipe Questions & Answers

→ Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work well as a substitute. Keep the cooking time the same, as the breasts will cook through at a similar rate to thighs. The thighs offer more moisture and flavor, but breasts provide a leaner option.

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

Cook until al dente, which means tender but still slightly firm when you bite it. The orzo will absorb most of the broth as it cooks. Check for doneness around the 15-minute simmer mark, and taste a few pieces to gauge firmness.

→ What vegetables can I add for extra nutrition?

Baby spinach, asparagus, sun-dried tomatoes, or zucchini work beautifully. Add heartier vegetables like asparagus during the initial simmer, and tender greens like spinach in the final minutes so they wilt gently without overcooking.

→ Is this dish suitable for meal prep?

Yes, it keeps well in an airtight container for 3-4 days in the refrigerator. Reheat gently on the stovetop with a splash of broth or water to restore moisture. The flavors actually deepen as it sits, making it excellent for preparing ahead.

→ What wine pairs best with this meal?

Crisp, acidic white wines complement the lemon flavors beautifully. Sauvignon Blanc, Pinot Grigio, and Vermentino are excellent choices that echo the bright, fresh profile of the dish without overpowering the delicate herbs.

→ Can I make this gluten-free?

Substitute the orzo with a gluten-free pasta alternative, using the same amount. Ensure your chicken broth is certified gluten-free, as some commercial broths may contain gluten. The rest of the ingredients are naturally gluten-free.