Lemon Herb Chicken Orzo Skillet

I stumbled upon this skillet during a rainy Tuesday when I refused to make multiple pots and pans. The way the orzo plumps up in that lemony broth, creating almost a risotto texture, completely changed my weeknight dinner game. Now whenever I see fresh dill at the market, this dish immediately comes to mind.

Last spring my sister was recovering from surgery and I brought her a container of this. She texted me at midnight saying she ate the entire portion standing in her kitchen because she could not wait for lunch the next day. Now she demands I make it whenever I visit.

Ingredients

• Chicken thighs: I prefer thighs over breasts here because they stay juicy during the simmer and tolerate the high heat sear without drying out
• Orzo pasta: Toast it briefly in the pan before adding liquid to develop a subtle nutty flavor that elevates the whole dish
• Lemon: Both zest and juice are nonnegotiable because zest brings aromatic brightness while juice provides the acidic balance
• Fresh dill and parsley: The combination of these two herbs screams Mediterranean and makes everything taste lighter and fresher
• Frozen green peas: They add sweetness and color plus require zero prep work which is exactly what I need on busy nights

Instructions

Sear the chicken:

Get your oil shimmering hot and let those pieces develop a golden crust without crowding the pan too much

Build the aromatics:

Cook onions until translucent then add garlic briefly because burned garlic turns bitter and ruins the delicate lemon balance

Toast the orzo:

Stir the pasta constantly for about two minutes until some pieces look toasty and smell slightly nutty

Simmer everything together:

Let the orzo drink up that flavorful broth while the chicken finishes cooking gently in the same liquid

Add fresh elements at the end:

Stir in peas and lemon juice during the final minutes so they stay bright and do not turn gray or bitter

Save

This recipe has become my answer to every what should I make for dinner text from friends. Something about the bright lemon and herbs makes even a random Tuesday feel intentional and cared for.

Making It Your Own

I have added baby spinach in the final minute and it wilts perfectly into the dish. During summer I swap in asparagus cut into small pieces instead of peas and the cooking time stays about the same.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. Sometimes I serve it with a simple green salad dressed with extra lemon juice and olive oil to keep the theme going.

Storage And Reheating

This keeps well in the refrigerator for up to four days and actually benefits from sitting overnight as the orzo absorbs more flavor. When reheating add a splash of broth or water because the pasta tightens up in the fridge.

• Reheat gently over medium low heat stirring frequently
• The microwave works but the pan keeps the texture better
• Add fresh herbs before serving to revive the bright flavors

Save

There is something deeply satisfying about a meal that comes together in one pan but still feels special enough for company. This skillet has rescued countless weeknights at my house.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work well as a substitute. They may cook slightly faster, so check for doneness around 4-5 minutes in step 2. Thighs stay more tender and flavorful, but breasts offer a leaner option.

→ What can I add to make this more substantial?

Stir in baby spinach, asparagus, or sun-dried tomatoes during the final cooking stage. You can also add artichoke hearts or roasted red peppers for extra vegetables and Mediterranean flavor.

→ How do I know when the orzo is done?

Cook until al dente—tender but with a slight firmness when bitten. Most of the broth should be absorbed by the time the pasta reaches this texture, typically 15-18 minutes total simmering time.

→ What wine pairs well with this dish?

Crisp white wines work best—try Sauvignon Blanc, Pinot Grigio, or Vermentino. Their acidity complements the lemon sauce and fresh herbs beautifully without overpowering the delicate chicken.

→ Can I make this ahead of time?

This skillet is best enjoyed fresh, but leftovers keep refrigerated for up to 3 days. Reheat gently over medium-low heat with a splash of broth or water to restore moisture. Add fresh herbs just before serving.

→ Is this gluten-free?

Traditional orzo contains wheat and gluten. For a gluten-free version, substitute with gluten-free pasta or rice. Also verify your chicken broth is certified gluten-free, as some brands may contain hidden gluten.