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Weeknight • Chicken

Skillet Lemon Herb Chicken and Orzo

This flavorful one-pan meal brings together tender chicken, fragrant herbs, and light orzo pasta.

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

Forget multiple pots and endless cleanup! Our Skillet Lemon Herb Chicken and Orzo is a true weeknight champion, delivering a bright, herbaceous, and utterly satisfying meal all in one pan. The chicken cooks up juicy, the orzo soaks up all those delicious flavors, and the lemon brightens everything perfectly.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup orzo pasta
  • 3 cups chicken broth
  • 1/2 cup frozen peas
  • 1/4 cup fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • Lemon wedges, for serving

Preparation

  1. Step 1

    Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper.

  2. Step 2

    Add chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides and mostly cooked through. Remove chicken from skillet and set aside.

  3. Step 3

    Add orzo to the skillet and toast for 1-2 minutes, stirring constantly, until lightly golden. Be careful not to burn it.

  4. Step 4

    Pour in chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until most of the liquid is absorbed and orzo is al dente, stirring occasionally.

  5. Step 5

    Return cooked chicken to the skillet. Stir in frozen peas, lemon juice, fresh parsley, and fresh dill. Cook for another 2-3 minutes, uncovered, until peas are heated through and chicken is fully cooked.

  6. Step 6

    Serve immediately with fresh lemon wedges.

Tips

  • If you don't have fresh dill, you can use 1/2 teaspoon of dried dill, added with the broth.
  • For a creamier texture, stir in 1/4 cup of grated Parmesan cheese or a tablespoon of butter at the end.
  • Make sure your skillet has a lid or use foil to cover it while the orzo cooks.

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