Lemon Herb Chicken Orzo Skillet (Print Version)

Bright Mediterranean one-pan meal with tender chicken, orzo, peas, and fresh herbs in zesty lemon sauce. Ready in 45 minutes.

# Components:

→ 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 - 2½ 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 - ½ teaspoon salt, or to taste
12 - ¼ 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. Transfer chicken to a plate and set aside.
03 - In the same skillet, add chopped onion and cook for 3–4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in orzo, coating it thoroughly in the oil and aromatics for 1–2 minutes.
05 - Pour in chicken broth and add oregano, lemon zest, and half the parsley and dill. Bring to a simmer.
06 - Return chicken and any accumulated juices to the skillet. Cover and simmer for 10 minutes, stirring occasionally.
07 - Add peas and lemon juice. Continue cooking uncovered for 5–8 minutes, stirring frequently, until orzo is al dente and most liquid is absorbed.
08 - Remove from heat. Adjust seasoning as needed. Garnish with remaining fresh herbs and serve warm.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is just one pan and a cutting board.
  • The lemon and herbs make it feel fresh and restaurant-worthy without any fancy techniques.
  • It's filling enough to feel like comfort food but light enough that you won't need a nap after.
  • You can swap in whatever vegetables or herbs you have without wrecking the balance.
02 -
  • Don't skip removing the chicken before cooking the orzo, it prevents overcooking and lets you build better flavor in the pan.
  • Stir the orzo frequently in the last few minutes or it can stick to the bottom and scorch.
  • Add the lemon juice at the end, not the beginning, or it can taste bitter and dull instead of bright.
  • If the orzo looks dry before it's tender, add a splash more broth or water and keep stirring.
03 -
  • Use a wide, deep skillet so the orzo has room to cook evenly without crowding.
  • Zest your lemon before you juice it, it's nearly impossible to zest a squeezed lemon.
  • Taste the dish before adding more salt, the broth and lemon juice both add their own seasoning.
  • If you want extra richness, stir in a tablespoon of butter right before serving.
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