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Lemon Herb Chicken Orzo Skillet Recipe
Make lemon herb chicken orzo in one skillet for a fast, flavorful weeknight meal.
Lemon Herb Chicken Orzo is a one-pan entrée that combines seared, bite-sized pieces of chicken breast with tender orzo pasta, all simmered in a light broth infused with fresh lemon juice, zest, and a medley of herbs such as parsley, oregano, and thyme. The dish typically features aromatics like garlic and shallot, a splash of olive oil, and a finishing sprinkle of grated Parmesan or feta for added richness. Balanced in protein, carbohydrates, and bright citrus flavor, it is commonly prepared as a quick weeknight dinner, yet is equally suitable for casual entertaining or make-ahead lunches, thanks to its cohesive flavors and minimal cleanup requirements.
Lemon Herb Chicken Orzo Skillet Recipe
Made from nothing fancier than pantry orzo, basic chicken, and a handful of fresh accents, this dish shows how everyday staples can taste restaurant-level. As the pasta releases starch, it naturally thickens the lemony broth into a silky sauce that keeps leftovers creamy and flavorful.
Prep Time
10 minutes
10 minutes
Cook Time
30 minutes
30 minutes
Total Time
40 minutes
40 minutes
Ingredients
Boneless, skinless chicken breasts (cut into bite-size pieces), 1 ½ lb
- Kosher salt, ¾ tsp
- Freshly ground black pepper, ½ tsp
- Olive oil, 2 tbsp
- Unsalted butter, 1 tbsp
- Yellow onion (finely diced), 1 small
- Garlic cloves (minced), 3
- Dry orzo pasta, 1 cup
- Low-sodium chicken broth, 2 cups
- Dry white wine (or extra broth), ¼ cup
- Fresh lemon juice, 3 tbsp
- Lemon zest, 1 tsp
- Fresh thyme leaves (chopped), 1 tsp
- Fresh oregano leaves (chopped), 1 tsp
- Fresh parsley (chopped), 2 tbsp
- Crushed red pepper flakes (optional heat), ¼ tsp
- Baby spinach (fold in at the end, optional), 1 cup packed
- Grated Parmesan cheese (optional creamy finish), ½ cup
- Extra lemon wedges (to serve, optional), 2
Method
Gather and measure all ingredients for the skillet
- Pat the chicken pieces dry with paper towels
- Season the chicken evenly with salt, pepper, dried oregano, and dried thyme
- Heat olive oil in a large skillet over medium-high heat
- Place the chicken in the hot oil, presentation side down
- Sear the chicken until the first side turns golden brown
- Flip the chicken and sear the second side until browned
- Transfer the seared chicken to a clean plate and keep warm
- Add chopped onion to the skillet drippings
- Cook the onion, stirring, until it softens and turns translucent
- Stir minced garlic into the onion and cook until fragrant
- Pour the dry orzo into the skillet and stir to coat it in the oil
- Toast the orzo, stirring, until it turns lightly golden
- Deglaze the pan with a splash of white wine or a small amount of chicken broth
- Scrape the browned bits from the bottom of the pan with a wooden spoon
- Pour the remaining chicken broth into the skillet and stir
- Add freshly grated lemon zest and fresh lemon juice to the broth
- Stir in chopped fresh parsley, thyme, and rosemary
- Return the chicken and any accumulated juices to the skillet, nestling the pieces into the orzo
- Bring the mixture to a gentle simmer
- Reduce the heat to low, cover the skillet, and cook until the orzo is tender and the chicken is cooked through
- Uncover the skillet and fold in a handful of baby spinach until it wilts
- Sprinkle grated Parmesan cheese over the orzo and stir until melted and creamy
- Taste the dish and adjust seasoning with additional salt, pepper, or lemon juice if needed
- Garnish the skillet with extra chopped parsley and lemon slices
- Serve the lemon herb chicken orzo hot directly from the skillet
Nutrition (whole recipe)
Calories
2440 kcal Protein
259 g Fat
80 g Carbs
145 g Fiber
8 g Sugar
10 g
2440 kcal Protein
259 g Fat
80 g Carbs
145 g Fiber
8 g Sugar
10 g
Notes
Toast the dry orzo in the hot pan for a minute or two before deglazing; that quick browning adds a subtle, nutty depth to the finished sauce. For a built-in vegetable side, fold in a couple handfuls of baby spinach or asparagus tips during the last 3 minutes of simmering. Leftovers stay silky if you reheat them with a splash of broth or water.
why this recipe
The beauty of lemon herb chicken orzo lies in its effortless fusion of bright citrus, fragrant herbs, and tender, one-pan comfort; every forkful offers a balanced harmony of zesty freshness and savory depth that feels both light and deeply satisfying. With juicy, seared chicken mingling alongside orzo that soaks up a luscious broth, the dish delivers restaurant-quality flavor in under forty minutes, yet demands minimal cleanup. It’s a weeknight hero that feels special enough for guests, showcasing how simple ingredients—lemon, garlic, thyme, and a touch of Parmesan—can transform pantry staples into a vibrant, nourishing meal.
FAQs
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Frequently Asked Questions
What can I use in place of the dry white wine if I prefer to cook without alcohol?
Simply replace the ¼ cup of dry white wine with the same amount of low-sodium chicken broth. If you’d like to keep the bright acidity wine provides, add a teaspoon of lemon juice or white wine vinegar to that broth when deglazing.
Q2: How should I store and reheat leftovers so the orzo stays creamy and the chicken remains tender?
Cool the dish quickly, then refrigerate it in an airtight container for up to 3 days (or freeze for 2 months). When ready to eat, reheat gently on the stovetop or in the microwave with a splash of chicken broth or water, stirring occasionally until the orzo loosens and the chicken is just warmed through—avoid boiling so the pasta stays creamy and the meat stays tender.
Can I swap in boneless chicken thighs, and will the cooking time change?
Yes—boneless, skinless chicken thighs work beautifully and add extra richness. Because dark meat needs a touch longer to reach its ideal 175 °F/80 °C, plan on 2–4 additional minutes of simmering after you return the meat to the pan, or simply cook until the juices run clear and a thermometer confirms doneness. Otherwise, the method and ingredient amounts remain unchanged.