Spoon Simple
Lemon Herb Chicken & Orzo Skillet
A vibrant, one-pan meal bursting with fresh lemon and savory herbs, perfect for a quick and satisfying weeknight dinner. This dish combines tender chicken and pasta for a complete, protein-packed family favorite.
Prep 15 min
Cook 35 min
Total 50 min
Serves 5
Ingredients
Step 1 — For the Chicken and Orzo
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 cup orzo pasta, uncooked
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1 lemon, zested and juiced
Step 2 — Optional Garnishes
- Crumbled feta cheese
- Kalamata olives, halved
Instructions
- 1
Sear Chicken
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- 2
Sauté Aromatics and Orzo
Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in the uncooked orzo and toast for 1 minute.
- 3
Simmer and Cook
Pour in the chicken broth, then add oregano, basil, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is almost tender, stirring occasionally.
- 4
Combine and Finish
Return the seared chicken to the skillet. Stir in the fresh parsley, lemon zest, and lemon juice. Cook uncovered for another 5-7 minutes, or until chicken is cooked through and orzo is tender and has absorbed most of the liquid.
- 5
Serve
Serve hot, garnished with feta cheese and olives if desired.
Nutrition per serving: 550 cal · 45g protein · 50g carbs · 20g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
