One Skillet Lemon Herb Chicken Orzo (Printable)

Tender chicken with orzo, lemon, and herbs cook together in one skillet for a quick Mediterranean-inspired meal.

# What You'll 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 orzo pasta (7 ounces)
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

# How To Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with kosher 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 to 4 minutes per side until golden brown. The chicken will finish cooking later in the liquid. 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 to coat with oil and lightly brown the grains. 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 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 and sprinkle chopped spinach over the orzo. Add grated Parmesan cheese. Stir gently with a wooden spoon until spinach wilts and cheese melts into the creamy orzo.
07 - Garnish with fresh chopped parsley. Serve hot directly from the skillet with lemon wedges on the side for squeezing over individual portions.

# Tips from dashanddishes:

01 -
  • The orzo soaks up all those lemony chicken juices while it cooks, creating this incredibly creamy sauce without any heavy cream
  • Everything happens in one pan, so the flavors meld together and cleanup takes literally three minutes
02 -
  • If the orzo absorbs all the liquid before it's done, add a splash more broth or water—you never want it dry
  • The chicken will release more juice as it finishes cooking, so don't panic if it seems underdone when you first cover the skillet
03 -
  • Stir in 2 tablespoons of cream cheese with the Parmesan for an even richer sauce
  • Use a microplane for the lemon zest—you get way more flavor and avoid the bitter white pith

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