Lemon Herb Chicken Orzo Skillet (Printable)
Tender chicken with creamy lemon herb orzo, all cooked in one pan for easy cleanup.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
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 oz) 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
# Steps:
01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, dried oregano, dried 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 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - In the same skillet, add diced onion and sauté for 2-3 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Stir in orzo pasta and toast for 1 minute until lightly golden. Pour in chicken broth, lemon zest, and lemon juice. Bring to a gentle simmer, stirring to combine.
05 - Nestle the seared chicken breasts back into the skillet. Scatter halved cherry tomatoes around the chicken. Cover with lid and reduce heat to medium-low. Cook for 10-12 minutes until orzo is tender and chicken reaches internal temperature of 165°F.
06 - Uncover the skillet. Sprinkle baby spinach over the orzo and add grated Parmesan cheese. Stir gently until spinach wilts and cheese melts into the creamy sauce.
07 - Garnish generously with chopped fresh parsley. Serve hot directly from the skillet, accompanied by lemon wedges for squeezing over individual portions.
# Expert Advice:
01 -
- Everything cooks in one pan so cleanup takes literally minutes
- The orzo absorbs all those lemony chicken juices while it simmers
02 -
- Dont skip toasting the orzo because those 60 seconds transform it from plain pasta into something with real depth
- The chicken continues cooking in the liquid so removing it while slightly underdone is actually perfect
03 -
- Cover the pan tightly so the orzo steams properly and absorbs all the liquid evenly
- Let the dish rest for 5 minutes before serving so the flavors settle and the sauce thickens slightly