Lemon Herb Chicken Orzo Skillet (Print View)

Tender chicken and orzo simmered in a bright lemon herb sauce with peas. A simple, elegant one-pan Mediterranean meal.

# Components:

→ Proteins

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

→ Pasta & Grains

02 - 1 cup orzo pasta

→ Vegetables

03 - 1 cup frozen green peas
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon

→ Liquids

07 - 2.5 cups low-sodium chicken broth

→ Herbs & Seasonings

08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh dill, chopped
10 - 1 tsp dried oregano
11 - 0.5 tsp salt
12 - 0.25 tsp black pepper

→ Fats

13 - 2 tbsp olive oil

# Directions:

01 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken pieces, season with salt and pepper, 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 minced garlic and cook for 1 minute until fragrant.
03 - Stir in orzo, coating it in the oil and aromatics for 1-2 minutes.
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.
06 - Add peas and lemon juice. Continue to cook uncovered for 5-8 minutes, stirring occasionally, until orzo is al dente and most of the liquid is absorbed.
07 - Remove from heat. Adjust seasoning as needed. Garnish with remaining fresh herbs. Serve warm.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so you're not juggling timers or scrubbing multiple pans later.
  • The orzo gets creamy and rich without any cream, just from simmering in the broth with the chicken.
  • It tastes bright and fresh but still feels hearty enough to actually fill you up.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors meld together.
02 -
  • Don't skip toasting the orzo in the oil and aromatics, it makes a huge difference in the final flavor and keeps the grains from turning mushy.
  • If the orzo looks too dry before it's tender, add a splash more broth or water and keep stirring so nothing sticks to the bottom.
  • Add the lemon juice at the end, not the beginning, or the acidity can make the chicken tough and the herbs turn brown.
03 -
  • Use a deep skillet with high sides and a lid, a shallow pan will cause the broth to evaporate too quickly and the orzo won't cook evenly.
  • Taste the orzo a minute or two before you think it's done, it should be al dente with a slight bite, not soft and mushy.
  • Keep some extra broth or water nearby just in case the liquid absorbs faster than expected, you can always add more but you can't take it away.
  • Zest the lemon before you juice it, it's much easier and you'll get more zest without struggling.
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