Lemon Herb Chicken Orzo Skillet (Printable Version)

Tender chicken and orzo pasta in a bright lemon sauce with fresh herbs. A light, one-pan Mediterranean meal for four.

# Components:

→ Proteins

01 - 4 boneless, skinless chicken thighs (approximately 1 pound 2 ounces), 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 1/2 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 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper

→ Fats

13 - 2 tablespoons olive oil

# Preparation steps:

01 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5 to 6 minutes until lightly golden. Remove chicken to a plate and set aside.
02 - In the same skillet, add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in orzo, coating it evenly in the oil and aromatics for 1 to 2 minutes.
04 - Pour in chicken broth and add oregano, lemon zest, and half of the parsley and dill. Bring to a simmer.
05 - Return chicken and any accumulated juices to the skillet. Cover and simmer for 10 minutes, stirring occasionally.
06 - Add peas and lemon juice. Continue cooking uncovered for 5 to 8 minutes, stirring frequently, until orzo reaches al dente texture and most liquid is absorbed.
07 - Remove from heat. Adjust seasoning as needed. Garnish with remaining fresh herbs. Serve warm.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less scrubbing and more time to pour yourself a glass of wine while it simmers.
  • The lemon and fresh herbs make it taste bright and springy even when it's drizzling outside.
  • It reheats beautifully the next day, soaking up even more flavor overnight in the fridge.
  • You can toss in whatever green vegetables you have on hand without changing the soul of the dish.
02 -
  • Don't skip browning the chicken at the start, those golden bits stuck to the pan dissolve into the broth and add so much flavor.
  • If your orzo starts looking dry before it's tender, add a splash more broth or water and keep stirring.
  • Add the lemon juice at the end, not the beginning, or it will taste dull instead of bright and zesty.
03 -
  • Use a deep skillet with a lid so the orzo has room to expand and steam without boiling over.
  • Taste the orzo a minute or two before you think it's done, it should be al dente with a slight bite, not mushy.
  • Reserve a little pasta cooking liquid (the broth) before serving in case you need to loosen it up later.
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