Lemon Herb Chicken Orzo Skillet

The first time I made this orzo skillet, I was racing against a deadline and had zero ambition for multiple pots. That happy accident became a weeknight staple. The way the pasta absorbs all those bright lemon and herb flavors while the chicken stays tender is pure kitchen magic. Now it is the meal I make when I want something that feels special but does not require my full attention.

My sister came over last spring when I was testing this recipe and ended up eating straight from the skillet standing at the counter. She said it reminded her of this little restaurant we found in Athens years ago where we sat outside for hours. Now whenever I make it, I think about warm weather and good company and how sometimes the simplest meals are the ones that stick with you.

Ingredients

• Chicken thighs: I prefer thighs here because they stay juicy even after simmering in the liquid but chicken breasts work too if that is what you have
• Orzo pasta: This rice shaped pasta is the star because it cooks right in the sauce and gets this amazing texture somewhere between a risotto and regular pasta
• Lemon: Both the zest and juice are non negotiable here because they provide that brightness that cuts through the rich chicken and pasta
• Fresh herbs: Parsley and dill make this sing but I have used just parsley in a pinch and it was still delicious
• Frozen peas: They add sweetness and color and require zero prep work which I always appreciate on busy nights

Instructions

Sear the chicken:

Get your skillet nice and hot with the olive oil and season those chicken pieces well. Let them develop a golden color on at least two sides so you build some flavor right from the start.

Build the base:

Cook down the onions until they are soft and sweet then add the garlic just until it becomes fragrant. This is the flavor foundation that everything else builds on.

Toast the orzo:

Stir the orzo around in those aromatics for a minute or two. It toasts slightly and helps keep the pasta from becoming a mushy situation later.

Simmer together:

Pour in the broth and add most of your herbs and seasonings. Let everything bubble gently covered so the orzo can drink up all that liquid and the chicken can finish cooking.

Finish bright:

Add the peas and lemon juice right at the end. The acid wakes everything up and the peas just need a few minutes to heat through.

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This recipe has become my go to when friends have new babies or need a meal drop off because it travels so well and feels nurturing without being heavy. Something about the combination of warm pasta, tender chicken, and that bright lemon sauce just says home.

Make It Your Own

I have added baby spinach in the final minutes and it wilts beautifully into the sauce. Asparagus works too if you cut it into small pieces. Sometimes I throw in a handful of cherry tomatoes if they need to be used.

Wine Pairing

A crisp white wine like Sauvignon Blanc or Pinot Grigio is perfect here because it echoes the lemon notes. Honestly any dry white wine you enjoy drinking will work beautifully.

Storage and Reheating

This keeps in the refrigerator for about four days and actually tastes better the next day when the flavors have had more time to mingle. Reheat gently with a splash of water or broth to loosen it up.

• Freeze individual portions for those nights when cooking feels impossible
• The texture changes slightly after freezing but it is still delicious
• Always reheat covered so it does not dry out

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I hope this becomes one of those recipes you turn to without even thinking about it. Sometimes the most uncomplicated meals are the ones that bring the most joy.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts work well in this dish. Cut them into bite-sized pieces and adjust cooking time slightly as breasts may cook faster than thighs—check for doneness after returning to the skillet.

→ What can I substitute for orzo pasta?

You can replace orzo with other small pasta shapes like ditalini, small shells, or even rice. Adjust liquid amounts accordingly and cook until your chosen grain is tender and has absorbed most of the broth.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore the creamy texture, as the orzo will continue absorbing liquid when chilled.

→ Can I make this dish vegetarian?

Substitute the chicken with chickpeas or white beans for protein, and replace chicken broth with vegetable broth. The lemon herb sauce works beautifully with plant-based proteins and maintains the dish's bright, satisfying character.

→ Why is my orzo still crunchy after cooking?

The orzo needs sufficient liquid and time to soften. If it's still crunchy, add another 1/4 to 1/2 cup of broth and continue simmering, covered, until tender. The pasta should be al dente but not hard or chalky.