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Weeknight • Chicken

Speedy Lemon Herb Chicken and Orzo Skillet

This comforting one-pan meal features tender chicken, bright lemon, and fragrant herbs simmered with orzo pasta for an easy weeknight win.

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

Looking for a flavorful meal that comes together in a single pan? This Lemon Herb Chicken and Orzo Skillet is your new best friend. It’s packed with juicy chicken, al dente orzo, and bright, fresh flavors, all without a stack of dishes at the end. Perfect for those busy weeknights!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1.25 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large shallot, finely chopped (or 1/2 small onion)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes (optional)
  • 1 cup orzo pasta, uncooked
  • 3 cups chicken broth
  • 1/2 cup heavy cream (or half-and-half)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Juice of 1/2 lemon (about 1.5 tbsp)
  • 1/4 cup fresh parsley, chopped, for garnish
  • Salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

  2. Step 2

    Add shallot to the skillet and cook for 2-3 minutes until softened. Stir in garlic, oregano, thyme, and red pepper flakes (if using) and cook for 1 minute until fragrant.

  3. Step 3

    Add uncooked orzo to the skillet and stir to coat. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return chicken to the skillet.

  4. Step 4

    Reduce heat to medium-low, cover, and cook for 12-15 minutes, or until orzo is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking. If the liquid absorbs too quickly, add a splash more broth.

  5. Step 5

    Stir in heavy cream, Parmesan cheese, and lemon juice. Cook for another 2-3 minutes, uncovered, until sauce has slightly thickened. Taste and adjust seasoning with salt and pepper as needed.

  6. Step 6

    Garnish with fresh parsley and serve immediately, with extra Parmesan cheese on the side.

Tips

  • For a vegetarian version, omit chicken and add a can of drained cannellini beans or chickpeas, or sliced mushrooms, at the same step you'd add the chicken back in.
  • If you don't have fresh lemon, a teaspoon of lemon zest can add a nice aromatic touch.
  • To make this dish even creamier, stir in a handful of fresh spinach during the last few minutes of cooking until wilted.

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