Lemon Herb Chicken Orzo Skillet (Printable)

Tender chicken and orzo in a bright lemon herb sauce with peas, all cooked in one pan for an easy Mediterranean-inspired dinner.

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken thighs (about 1.1 lbs), cut into bite-sized pieces

→ Pasta & Grains

02 - 1 cup orzo pasta (6.3 oz)

→ Vegetables

03 - 1 cup frozen green peas (5 oz)
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 (20 fl oz)

→ Herbs & Seasonings

08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
10 - 1 tsp dried oregano
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper

→ Fats

13 - 2 tbsp olive oil

# Step-by-Step Guide:

01 - Heat olive oil in a large, deep skillet over medium-high heat. Add seasoned chicken pieces and sauté for 5–6 minutes until lightly golden. Remove chicken to a plate and set aside.
02 - In the same skillet, add chopped onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Stir in orzo, coating it in the oil and aromatics for 1–2 minutes to lightly toast.
04 - Pour in chicken broth and add oregano, lemon zest, and half 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 to prevent sticking.
06 - Add peas and lemon juice. Continue cooking uncovered for 5–8 minutes, stirring frequently, until orzo is al dente and most liquid is absorbed.
07 - Remove from heat. Adjust seasoning with salt and pepper if needed. Garnish with remaining fresh herbs. Serve warm.

# Expert Suggestions:

01 -
  • Everything happens in one pan, so you spend less time cleaning and more time eating
  • The lemon sauce creates this velvety coating that makes every bite feel like a restaurant meal
02 -
  • The orzo will continue absorbing liquid even after you turn off the heat, so do not let it get too dry while it is still cooking
  • Grating the lemon zest before juicing prevents those bitter white pith bits from ending up in your sauce
03 -
  • If the sauce thickens too much before the orzo is done, add broth a quarter cup at a time
  • Reserve a handful of fresh herbs to add right at the end for the brightest flavor and prettiest presentation
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