One-Pot Lemon Herb Chicken and Orzo Skillet

One-Pot Lemon Herb Chicken and Orzo Skillet

A comforting and easy one-pot meal featuring tender chicken, chewy orzo pasta, and bright flavors of lemon and herbs.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 650

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb chicken breast, cubed Boneless, skinless chicken breasts recommended.
1 cup orzo pasta Can substitute with quinoa or rice for gluten-free option.
2 cups chicken broth Can substitute with vegetable broth for a lighter option.
1 lemon, juiced and zested Fresh lemon juice adds brightness.
2 cloves garlic, minced Use garlic powder in a pinch if fresh isn't available.
1 teaspoon dried oregano Fresh herbs can be used for a more vibrant taste.
1 teaspoon dried thyme Fresh herbs can be used for a more vibrant taste.
1 tablespoon olive oil Can be substituted with butter for a different flavor profile.
Salt and pepper to taste Season adequately at each step.
Fresh parsley, for garnish Adds a pop of color and flavor.

Method

Preparation

In a large skillet, heat the olive oil over medium heat.
Add the cubed chicken and season with salt and pepper; cook until browned and fully cooked, about 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant, ensuring not to burn the garlic.

Cooking

Stir in the orzo, chicken broth, lemon juice, lemon zest, oregano, and thyme; bring to a boil.
Reduce heat to low, cover the skillet, and let it cook for about 10-12 minutes, stirring occasionally.
Once the orzo is cooked and the liquid is absorbed, remove the skillet from heat and let it sit for a few minutes.

Serving

Garnish with fresh parsley before serving. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat adding a splash of broth or water to keep it moist.