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Weeknight • Chicken

Lemon Herb Chicken and Orzo Skillet

This flavorful one-pan dish combines tender chicken, delicate orzo, and bright lemon-herb notes for an easy weeknight meal.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Lemon Herb Chicken and Orzo Skillet

Say hello to your new favorite one-pan wonder! This Lemon Herb Chicken and Orzo Skillet is elegant enough for guests, yet simple enough for a busy Tuesday. Tender chicken, creamy orzo, and a burst of fresh lemon and herbs make it truly irresistible.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 cups orzo pasta
  • 4 cups chicken broth
  • 1/2 cup heavy cream (or half-and-half)
  • 1 lemon, zested and juiced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped (optional)
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional, for serving)

Preparation

  1. Step 1

    Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.

  2. Step 2

    Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.

  3. Step 3

    Add the orzo to the skillet and toast for 2-3 minutes, stirring constantly, until lightly golden. This adds a nutty depth of flavor.

  4. Step 4

    Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer. Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until the orzo has absorbed most of the liquid and is almost cooked through.

  5. Step 5

    Return the cooked chicken to the skillet. Stir in the heavy cream, lemon zest, lemon juice, fresh parsley, dill (if using), and dried oregano. Continue to cook, uncovered, for another 3-5 minutes, stirring, until the sauce has thickened and the chicken is heated through.

  6. Step 6

    Season with salt and freshly ground black pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

Tips

  • For a touch of freshness, stir in a handful of baby spinach during the last few minutes of cooking.
  • Don't skip toasting the orzo! It adds a wonderful depth of flavor to the dish.

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