Lemon Herb Chicken and Orzo (Printable)

Tender chicken with orzo, lemon, and herbs in one skillet

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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 (7 ounces) 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

# How-To Steps:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, oregano, 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 deep golden brown. The chicken will finish cooking later, so remove to a plate and set aside.
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, being careful not to burn it.
04 - Stir in the orzo pasta and toast for 1 minute, stirring constantly to lightly coat the grains and develop a nutty aroma. Pour in chicken broth, lemon zest, and lemon juice. Bring to a gentle simmer.
05 - Nestle the seared chicken breasts back into the orzo mixture. Scatter halved cherry tomatoes around the pan. 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. Sprinkle baby spinach over the orzo and add grated Parmesan cheese. Stir gently with a wooden spoon until spinach wilts and cheese melts into the creamy sauce.
07 - Remove from heat. Garnish with fresh chopped parsley. Serve hot directly from the skillet, passing extra lemon wedges at the table for squeezing over individual portions.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means fewer dishes and more time to actually enjoy your evening
  • The orzo soaks up all those lemony, herb-infused juices while the chicken stays impossibly tender
  • It comes together in 35 minutes flat but tastes like something that simmered all afternoon
02 -
  • The chicken will release some liquid as it finishes cooking in the skillet, which only adds to the sauce—don't panic if it looks more liquid than expected after covering
  • If the orzo absorbs all the liquid before it's tender, add another ¼ cup of broth and continue cooking—it should be creamy and loose, not sticky or dry
  • Let the chicken rest for at least 5 minutes before slicing into it; cutting too soon releases all those juices back into the pan and leaves you with dry meat
03 -
  • Zest your lemon before juicing it; trying to zest a squeezed lemon is an exercise in frustration and you'll miss out on all those aromatic oils
  • If your skillet isn't deep enough, the liquid might bubble up over the edges when you add the broth—better to use a Dutch oven or a deeper pan than to clean splattered broth off your stovetop
  • The orzo will continue to thicken as it sits, so if you're planning to reheat leftovers, add a splash of broth before warming it up

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