Lemon Herb Chicken Orzo Skillet (Printable)
Tender chicken with orzo, lemon, and herbs cooks in one pan for an easy, flavorful Mediterranean meal.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - ½ teaspoon garlic powder
07 - 1 tablespoon olive oil
→ Orzo & Aromatics
08 - 1 small yellow onion, finely diced
09 - 3 garlic cloves, minced
10 - 1 cup (7 ounces) orzo pasta
11 - 2 cups low-sodium chicken broth
12 - Zest and juice of 1 large lemon
13 - 1 cup cherry tomatoes, halved
14 - 1 cup baby spinach, roughly chopped
→ Finishing Touches
15 - ¼ cup grated Parmesan cheese
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving
# Directions:
01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, oregano, thyme, and garlic powder, pressing the spices into the meat to adhere.
02 - Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium. Add diced onion to the same skillet and sauté for 2 to 3 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
04 - Stir in the orzo pasta and toast for 1 minute, stirring frequently, until the grains are lightly golden and smell nutty. Pour in chicken broth, lemon zest, and lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom.
05 - Nestle the seared chicken breasts back into the skillet, arranging them in a single layer. Scatter halved cherry tomatoes around the chicken. Cover with a tight-fitting lid and reduce heat to medium-low. Cook for 10 to 12 minutes until orzo is tender and chicken reaches an internal temperature of 165°F.
06 - Uncover the skillet. Sprinkle chopped spinach over the orzo and add grated Parmesan cheese. Stir gently until spinach wilts and cheese melts into the creamy sauce. Taste and adjust seasoning if needed.
07 - Garnish with fresh chopped parsley. Serve hot directly from the skillet, offering lemon wedges on the side for squeezing over individual portions.
# Expert Tips:
01 -
- The orzo soaks up all those lemon juices while cooking right alongside the chicken, creating this creamy risotto like texture without any of the stirring effort
- Clean up takes literally five minutes, which means you can actually relax after dinner instead of staring regretfully at your stove
02 -
- I once skipped the toasting step for the orzo because I was rushing, and the final dish tasted flat and uninspired, that sixty seconds makes that much of a difference
- Low sodium broth is crucial because the chicken releases some salt while cooking and regular broth can push it over the edge
03 -
- Zest your lemon before juicing it, otherwise you will make your life unnecessarily complicated
- If the orzo absorbs all the liquid before it is tender, add more broth in ¼ cup increments rather than water