This easy and delicious one-pot lemony herb chicken and orzo will become your favorite!
This one-skillet lemony chicken and orzo is a comforting, flavorful dish perfect for busy weeknights or a cozy family dinner. Tender chicken thighs are seasoned and browned to perfection, then simmered in a savory broth infused with garlic, herbs, and bright lemon juice. Orzo pasta absorbs all the delicious flavors, creating a complete meal in one pan. Serve it with a sprinkle of fresh parsley or a dash of dill for an extra burst of freshness.
We love this. It’s so satisfying and comes together in about an hour. Cooking the orzo right in the lemony broth creates a creamy sauce for the melt-in-your-mouth orzo, and the juicy chicken pulls right off the bone. It’s so hearty and flavorful, and you’ll take it over the top if you crumble in some feta and kalamata olives.
Why will this become our favorite?
Juicy, soft chicken
Melt in your mouth flavor burst orzo
Creamy, garlicky, herby,
Lemony sauce
What are the ingredients for lemony chicken and orzo?
Bone-in Chicken thighs -chicken drumsticks, or a whole chicken that’s about 3-4 pounds cut up will work, too. No matter what cut you use, I recommend using bone-in to keep the chicken from drying out while cooking.
Salt & freshly cracked black pepper -the duo that seasons it all. Season each step to build delicious flavor.
Olive oil -I use a robust olive oil for added flavor, but you can use your favorite sauteing oil.
Onion -finely chopped so it isn’t bigger than the orzo and caramelizes as you cook it to add a bit of sweetness.
Garlic cloves -grated or minced to melt into the sauce for a fantastic punch behind the lemon.
Dried ground coriander -pairs perfectly with oregano and lemon with fresh floral citrus savoriness.
Dried crushed oregano -adds an earthy, peppery, herbiness to balance the citrus.
Chicken broth -the amount indicated in the recipe card creates a saucy orzo, which I love. However, for an even saucier dish, add more chicken broth. For a drier texture, use less broth.
Uncooked orzo -I always try to maximize flavor, and using uncooked orzo allows for that. It soaks up all of the delicious flavors of the broth, making every bite bursting.
Fresh lemon juice -always freshly squeezed because the bottled stuff is for cleaning.
Dried dill -or fresh parsley if you don’t have it to add freshness.
How do I prepare the chicken?
Preheat oven to 400 °F, 200 °C. Season the chicken thighs (or pieces of a whole chicken) with salt and freshly cracked black pepper on both sides.
What’s the best way to brown the chicken?
Using an oven-proof skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes on each side or until golden brown. Remove the chicken from the skillet and set aside.
How do I sauté the aromatics?
Lower the heat to medium and add the chopped onion to the skillet. Cook until softened, about 10 minutes, stirring occasionally. Add the grated garlic and warm through until fragrant.
What’s the best way to deglaze the skillet?
Pour in 3 cups of chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor. Add ground coriander and crushed oregano, and cook for 1-2 minutes until fragrant.
When do I add the orzo?
Stir in the uncooked orzo and return the browned chicken to the skillet. Bring the mixture to a boil, then remove the pan from the stovetop and place it in the preheated oven. Bake uncovered for about 25 minutes or until the chicken is fully cooked (165 F internal temp).
How do I serve lemony chicken and orzo?
I love to garnish it with parsley or dried dill to brighten the lemon even more and serve it with a crisp Greek salad or a side of roasted vegetables, feta, and olives. It’s so good! Kali Orexi!
Can I add more vegetables to my dish?
Yes! Boost the flavor and nutrition by adding fresh spinach or chopped roasted red peppers during the last 5-10 minutes of cooking.
Can I make this ahead of time?
I wouldn’t advise making the whole dish ahead, but you can chop the onions and prepare the chicken ahead of time to save on prep time during busy evenings.
Do you have more orzo dinners?
30 Minute Spinach, Feta, & Chicken Orzo
Mediterranean Shrimp & Orzo Skillet
One-Pot Lamb, Spinach & Orzo Stew
Manestra: Greek Tomato & Orzo Soup
Keftedes Youvetsi: One-Pan Baked Meatballs & Orzo
Watch the Video
Lemony Chicken & Orzo Skillet
This One-Skillet Lemony Chicken and Orzo is a comforting, flavorful dish perfect for busy weeknights or a cozy family dinner. Tender chicken thighs are seasoned and browned to perfection, then simmered in a savory broth infused with garlic, herbs, and bright lemon juice. Orzo pasta absorbs all the delicious flavors, creating a complete meal in one pan. Serve it with a sprinkle of fresh parsley or a dash of dill for an extra burst of freshness.
Ingredients
- 1 and 1/2 pounds chicken thighs or a whole chicken cut up
- salt, to taste
- freshly cracked black pepper, to taste
- 1/4 cup olive oil
- 1 onion, finely chopped
- 4 garlic cloves, grated
- 1 teaspoon dried ground coriander
- 1 teaspoon dried crushed oregano
- 3-4 cups chicken broth
- 1 cup uncooked orzo
- 1/4 cup fresh lemon juice
- 1 teaspoon dried dill or fresh parsley
Instructions
Preheat oven to 400 °F, 200 °C. Use an oven-proof skillet.
Prepare the chicken: Season the chicken thighs (or pieces of a whole chicken) with salt and freshly cracked black pepper on both sides.
Brown the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Sauté the aromatics: Lower the heat to medium and add the chopped onion to the skillet. Cook until softened, about 10 minutes, stirring occasionally. Add the grated garlic and warm through until fragrant.
Deglaze the skillet: Pour in 3 cups of chicken broth plus the lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor. Add ground coriander, and crushed oregano, and cook for 1-2 minutes, until fragrant.
Add the orzo: Stir in the uncooked orzo and return the browned chicken to the skillet. Bring the mixture to a boil, then remove the pan from the stovetop.
Place the skillet in the preheated oven and bake uncovered for about 25 minutes or until the chicken is fully cooked (165 F internal temp) Garnish with parsley or dried dill.
Serve with salad, feta, and olives. Kali orexi!
Notes
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I don’t know what your problem is but every one of your recipes makes me go straight to starving! regardless of wen I last ate lol. keep them coming
Haha, that’s the best compliment ever! Food that makes you hungry just by looking at it is definitely doing its job. I’ll keep sharing recipes that tempt your taste buds—get ready for more!
Great recipe. Can this dish be cooked entirely in a skillet? If so , how.
Yes, absolutely! To cook this dish entirely in a skillet, follow these steps:
1. Sear the chicken in the skillet first and set it aside.
2. In the same skillet, sauté the onion, garlic, and any aromatics until softened.
3. Add the orzo and toast it briefly, stirring constantly.
4. Pour in the broth and lemon juice, then bring it to a simmer.
5. Nestle the chicken back into the skillet, cover, and let it cook on low heat until the orzo is tender and the chicken is cooked through.
Keep an eye on the liquid; you may need to add a splash of broth if it gets too dry. Enjoy! 😊
This dish is awesome! My whole family loved it so much. Thank you for all that you do!
That makes me so happy to hear! Nothing beats a dish the whole family loves. Thank you for your kind words and for trusting my recipes. Happy cooking! 💙
Superb meal. When I read your recipes I can begin to imagine the flavours and how the whole meal comes together. I’m now looking forward to varying the ingredients – in this meal, the amount of broth etc, to create subtly different consistencies for the Orzo. Another one for our rotation Dimitra, with the knowledge that we have a wonderful culinary journey ahead. Thanks again.