Lemon Herb Chicken Orzo Skillet

The first time I made this skillet, it was actually a Tuesday night experiment with leftovers that somehow turned into something I started craving weekly. I had half a bag of orzo languishing in the pantry and chicken thighs that needed cooking, so I threw them together with whatever herbs I had on hand. My roommate walked in mid-simmer and asked what smelled so incredible, which is how I knew this accidental dinner was a keeper. Now it is my go-to when I want something that feels fancy but takes zero effort.

Last spring, my sister came over after a brutal week at work, and I made this for her without saying much. She took one bite, closed her eyes, and told me this was exactly what she needed—bright but comforting, like a hug that also wakes you up. We sat at the counter with our bowls, and she actually asked for seconds, which never happens. Now whenever she visits, she gives me this look that means she is hoping for the lemon chicken skillet.

Ingredients

• Chicken thighs: Dark meat stays juicier in skillet cooking, and cutting them into bites means every forkful gets the perfect ratio of meat to pasta
• Orzo pasta: This rice shaped pasta absorbs the lemon broth beautifully, becoming tiny flavor pillows instead of just a neutral carb
• Frozen green peas: They add sweet pops of color and require zero prep work, which is exactly the kind of shortcut I appreciate
• Lemon zest and juice: Using both gives you that bright aroma from the oils and the tangy acid that cuts through the rich broth
• Fresh dill and parsley: The dill brings this spring freshness while parsley grounds everything with its mild, herbal undertones
• Chicken broth: Low sodium lets you control the salt level while still building that savory base the orzo needs to cook properly

Instructions

Sear the chicken:

Get your skillet hot with the olive oil, then add the seasoned chicken pieces in a single layer so they get properly golden instead of steaming in their own juices

Build the aromatics:

Cook the onion until it is soft and translucent, then add the garlic for just a minute so it releases its fragrance without turning bitter

Toast the orzo:

Stir the pasta into the oil and onions for a couple of minutes, watching for it to turn slightly golden and smell nutty, which adds depth to the final dish

Simmer together:

Pour in the broth with the lemon zest and herbs, then return the chicken and cover the pan so the orzo can cook through and plump up

Finish bright:

Stir in the peas and fresh lemon juice in the last few minutes of cooking, letting the sauce thicken slightly as the orzo reaches that perfect al dente texture

Save Pin

This recipe has become my answer to nights when I want comfort food but do not want something heavy. There is something about that lemon broth clinging to each piece of orzo that feels simultaneously restorative and satisfying without weighing you down. It is the kind of meal that leaves you feeling nourished instead of stuffed.

Make It Your Own

Sometimes I toss in baby spinach during the last two minutes of cooking, just until it wilts into the pasta, which adds some greens and feels like I am being virtuous. You could also swap in asparagus pieces or even diced zucchini, depending on what season you are in and what looks good at the market.

Worth The Wait

Letting the skillet rest off the heat for about five minutes before serving gives the sauce time to cling to everything properly. I know it is hard when it smells so good, but this brief pause transforms it from a loose soup into this creamy, coated dish that tastes even better than it looks.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, and a simple green salad with an acidic vinaigrette balances the warm, comforting main. If I am feeling ambitious, I will quickly toast some crusty bread to soak up any remaining sauce, because that lemony broth is too good to waste.

• Keep fresh lemon wedges on hand for anyone who wants an extra hit of acid
• A final sprinkling of grated Parmesan melts beautifully into the hot pasta
• This reheats surprisingly well for lunch the next day, though the orzo will absorb more liquid

Save Pin

There is something about this skillet that feels like a quiet win, like you managed to pull off something special on a regular Tuesday night. It has earned its permanent spot in my rotation, and I suspect it might find its way into yours too.

Recipe Questions & Answers

→ Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts work well in this dish. Cut them into bite-sized pieces and reduce the initial cooking time by 1-2 minutes since breasts cook faster than thighs. Be careful not to overcook to keep the meat tender.

→ What can I substitute for orzo pasta?

You can replace orzo with other small pasta shapes like stelline, acini di pepe, or even broken spaghetti pieces. For a gluten-free option, try rice or quinoa, adjusting the cooking liquid and time accordingly.

→ Can I make this ahead of time?

This skillet is best enjoyed fresh, as the orzo continues to absorb liquid and may become mushy when refrigerated and reheated. If you need to prep ahead, you can chop the vegetables and cut the chicken in advance, then cook everything when ready to serve.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the orzo, as it will have absorbed most of the liquid. Warm gently over low heat, stirring occasionally.

→ Can I add other vegetables?

Absolutely. Baby spinach, chopped asparagus, diced zucchini, or bell peppers make excellent additions. Add heartier vegetables like zucchini or bell peppers when cooking the onions, and add quick-cooking greens like spinach during the last 2-3 minutes of cooking time.

→ Is this dish freezer-friendly?

Due to the orzo texture changing when frozen and thawed, freezing is not recommended. The pasta can become grainy and the sauce may separate. For best results, enjoy this skillet fresh or store leftovers in the refrigerator for up to 3 days.