Save The first time I made this skillet, my kitchen filled with the most incredible lemon herb aroma that had my roommate wandering in from the living room asking what smelled so amazing. I had been craving something bright and comforting after a gray stretch of winter, and this one pan dinner delivered exactly that golden hour feeling I needed. The orzo plumped up beautifully in the broth, creating this creamy risotto-like texture without any of the fuss. Now whenever spring appears on the calendar, this recipe is my immediate go to.
Last spring my sister came over exhausted from a new job, and I whipped this up while she curled up on my couch with a glass of wine. The way her eyes lit up when I set that steaming skillet on the table made me realize this recipe is more than just dinner, it is comfort served on a plate. We sat there picking at the herbs and talking for hours, the empty pan sitting between us like a shared memory.
Ingredients
- Chicken thighs: Boneless and skinless thighs stay juicier than breasts through the simmering process
- Orzo pasta: This rice shaped pasta absorbs the flavorful broth and creates a creamy texture
- Frozen green peas: They add sweet pops of color and need no prep work
- Yellow onion: Finely chopped so it melts into the dish rather than staying in distinct pieces
- Garlic: Two cloves provide a gentle aromatic foundation without overpowering the fresh herbs
- Lemon: Both zest and juice are essential for that bright Mediterranean flavor
- Chicken broth: Low sodium lets you control the seasoning level perfectly
- Fresh parsley and dill: These herbs are added twice, once for cooking and once for finishing
- Dried oregano: Earthy and floral, it bridges the gap between the fresh and dried flavors
- Olive oil: Used for sauteing the chicken and creating the flavor base
Instructions
- Sear the chicken:
- Heat olive oil in your largest deep skillet over medium high heat, add the seasoned chicken pieces, and let them develop a golden brown color for 5 to 6 minutes before removing to a plate.
- Build the aromatics:
- Cook the chopped onion in the same skillet until softened and translucent, then add the garlic for just one minute until it becomes fragrant.
- Toast the orzo:
- Stir the orzo into the onion and garlic mixture, letting it coat in the oil and toast slightly for 1 to 2 minutes.
- Create the base:
- Pour in the chicken broth and add oregano, lemon zest, and half of your fresh herbs, bringing everything to a gentle simmer.
- Simmer together:
- Return the chicken along with any accumulated juices back to the skillet, cover, and let it cook for 10 minutes while stirring occasionally.
- Add brightness:
- Stir in the frozen peas and fresh lemon juice, then continue cooking uncovered for 5 to 8 more minutes until the orzo is tender and most liquid has been absorbed.
- Finish with flair:
- Remove from heat, taste and adjust seasoning, then scatter the remaining fresh parsley and dill over the top before serving warm.
Save This recipe has become my standard for welcoming new neighbors and comforting friends who need a warm meal. There is something about the combination of tender chicken, bright lemon, and fresh herbs that makes people feel taken care of.
Making It Your Own
After making this countless times, I have learned that the recipe is beautifully adaptable. Substitute chicken breasts if that is what you have, though they may cook slightly faster. Baby spinach or chopped asparagus work wonderfully in place of or alongside the peas when you want extra vegetables.
Perfect Wine Pairings
The bright lemon notes in this dish call for something crisp and acidic. A chilled Sauvignon Blanc or Pinot Grigio will complement the flavors perfectly. If you prefer red, look for something light like a Pinot Noir that will not overpower the delicate herbs.
Storage and Reheating
This skillet keeps well in the refrigerator for up to three days. The orzo will continue absorbing liquid, so add a splash of broth when reheating to bring back the creamy consistency.
- Store in an airtight container to keep the herbs fresh
- Reheat gently over medium low heat, stirring occasionally
- The flavors actually improve after a night in the fridge
Save I hope this recipe becomes as loved in your kitchen as it is in mine.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well as a substitute. They cook quickly, though thighs tend to stay more tender during the simmering process. Adjust cooking time if needed.
- → What pasta can I use if I don't have orzo?
Small pasta shapes like ditalini, pastina, or small shells are ideal substitutes. Avoid long pasta varieties like spaghetti, which don't work well in skillet meals.
- → How do I know when the orzo is cooked properly?
Cook until al dente—tender but still slightly firm when bitten. Most of the liquid should be absorbed, and the pasta should not be mushy. Taste frequently during the final minutes.
- → What vegetables can I add to this dish?
Baby spinach, asparagus, zucchini, or sun-dried tomatoes all complement the lemon-herb profile beautifully. Add sturdy vegetables early and delicate ones near the end of cooking.
- → Can this be made ahead or reheated?
Yes, it stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess. Add fresh herbs after reheating for best flavor.
- → Is this gluten-free?
Traditional orzo contains wheat. Use gluten-free orzo or another gluten-free grain if needed. Always verify that your broth is certified gluten-free.