Save to Pinterest The first time I made this skillet, it was a Tuesday night when I had zero energy but still wanted something that felt like a proper meal. My kitchen smelled like garlic and lemon within minutes, and suddenly I didnt mind the cooking anymore. This dish has become my go-to when I want comfort food that doesnt weigh me down.
I served this to my sister last month when she was visiting, and she literally scraped her plate clean. Something about the combination of tender chicken, creamy orzo, and that hit of fresh herbs just works. Now she asks for it every time she comes over.
Ingredients
- 4 boneless skinless chicken thighs: Thighs stay juicy and tender unlike breasts which can dry out during simmering
- 1 cup orzo pasta: This rice shaped pasta absorbs all the lemony flavors beautifully while maintaining a pleasant chew
- 1 cup frozen green peas: They add pops of sweetness and color without any prep work needed
- 1 medium yellow onion: Finely chopped so it melts into the dish and provides a subtle sweet base
- 2 cloves garlic: Minced fresh because jarred garlic never quite gives you that aromatic punch
- Zest and juice of 1 large lemon: Both components are essential for that bright Mediterranean flavor profile
- 2 1/2 cups low-sodium chicken broth: Low sodium lets you control the salt level since the sauce reduces
- 2 tbsp fresh parsley: Chopped and divided so some cooks into the dish and some stays fresh for garnish
- 1 tbsp fresh dill: Fresh dill makes such a difference but dried works in a pinch
- 1 tsp dried oregano: The dried herb holds up better during the longer simmer time
- 1/2 tsp salt: Adjust this based on how salty your broth is
- 1/4 tsp black pepper: Freshly ground gives the best aroma and flavor
- 2 tbsp olive oil: Extra virgin for the best flavor and proper sautéing
Instructions
- Get your skillet nice and hot:
- Heat olive oil in a large deep skillet over medium high heat until it shimmers slightly
- Sear the chicken pieces:
- Add seasoned chicken to the hot pan and let it cook undisturbed for 5 to 6 minutes until golden brown on the edges
- Build your flavor base:
- Cook the onion in the same pan for 3 to 4 minutes until it softens then add garlic for just 1 minute until fragrant
- Toast the orzo:
- Stir in the orzo and let it cook for 1 to 2 minutes until it smells slightly nutty and is coated in the flavorful oil
- Create the sauce:
- Pour in the broth and add oregano lemon zest and half your fresh herbs then bring everything to a gentle simmer
- Let it simmer together:
- Return the chicken and its juices to the pan cover and cook for 10 minutes stirring occasionally so nothing sticks
- Add brightness and finish:
- Stir in peas and lemon juice then cook uncovered for 5 to 8 minutes until orzo is tender and sauce has thickened
- Taste and adjust:
- Remove from heat check the seasoning and sprinkle with remaining parsley and dill before serving
Save to Pinterest This recipe accidentally became my dinner party secret because everyone assumes it took hours to make. Theres something about the way the orzo releases its starch into the lemon broth that creates this restaurant quality sauce. My friends still cannot believe it comes together in under an hour.
Making It Your Own
I have tried adding baby spinach during the last few minutes of cooking and it wilts beautifully into the dish. Sometimes I throw in asparagus pieces instead of peas when spring vegetables are at their peak. The recipe is forgiving enough that you can experiment with what looks good at the market.
Wine Pairing Magic
A crisp white wine like Sauvignon Blanc cuts through the richness while complementing the lemon notes perfectly. Pinot Grigio works just as well if that is what you have open. The wine pairing suggestion in the original notes is spot on and really elevates the whole meal experience.
Storage and Reheating
This keeps well in the refrigerator for up to three days and actually tastes better the next day as flavors meld. Add a splash of broth or water when reheating because the orzo will have absorbed more liquid.
- The orzo continues absorbing liquid so the dish thickens considerably in the fridge
- Reheat gently over medium low heat stirring frequently to prevent sticking
- A fresh squeeze of lemon brightens up leftovers beautifully
Save to Pinterest Hope this bright skillet brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well as a substitute. They cook quickly, so reduce the sautéing time to 4-5 minutes to prevent drying out. Thighs remain juicier throughout the simmering process.
- → How do I achieve al dente orzo?
Al dente means the pasta is tender but still has a slight firm bite. Check the orzo after 8-10 minutes of simmering. It should be cooked through but not mushy. The residual heat continues cooking briefly after removing from heat, so taste and stop cooking just before it reaches perfect texture.
- → What vegetables can I add or substitute?
Baby spinach, asparagus, sun-dried tomatoes, or cherry tomatoes work beautifully. Add hardy vegetables like asparagus during the main simmer. Delicate greens like spinach should be stirred in during the final minute. Frozen vegetables can be added at any point.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop over medium heat, adding a splash of broth or water to restore moisture. The orzo absorbs liquid as it sits, so additional broth helps restore the sauce consistency.
- → Is this meal gluten-free?
Traditional orzo contains wheat and gluten. For a gluten-free version, substitute with gluten-free orzo or rice. Verify that your chicken broth is certified gluten-free, as some brands may contain hidden gluten. Always check individual product labels before preparation.
- → What wine pairs with this dish?
Crisp white wines complement the bright lemon flavors perfectly. Sauvignon Blanc, Pinot Grigio, or Vermentino work wonderfully. The acidity and citrus notes in these wines echo the dish's zesty lemon profile and cleanse the palate between bites.