Lemon Herb Chicken and Orzo (Printable Version)
Tender chicken and aromatic herbs simmer with bright lemon and creamy orzo in one pan for an easy, flavorful meal.
# What You 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 Make It:
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.
02 - Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3–4 minutes per side until golden brown. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium. Add diced onion to the same skillet and sauté for 2–3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
04 - Stir in the orzo pasta and toast for 1 minute, stirring frequently to coat with oil and lightly brown. Pour in chicken broth, lemon zest, and lemon juice. Bring to a gentle simmer.
05 - Nestle the seared chicken breasts back into the skillet. Scatter halved cherry tomatoes around the chicken. Cover with a lid and reduce heat to medium-low. Cook for 10–12 minutes until orzo is tender and chicken reaches an internal temperature of 165°F.
06 - Uncover the skillet and sprinkle baby spinach over the orzo. Add grated Parmesan cheese. Stir gently until spinach wilts and cheese melts into the sauce.
07 - Garnish with fresh chopped parsley. Serve hot directly from the skillet with extra lemon wedges on the side for squeezing.
# Expert Tips:
01 -
- Everything cooks in one pan so you spend more time eating and zero time scrubbing multiple pots
- The orzo absorbs all those lemony chicken juices making every bite impossibly creamy without any heavy cream
02 -
- Dry your chicken thoroughly with paper towels before seasoning or it will steam instead of sear and you will miss all that golden flavor
- Do not skip toasting the orzo in the pan for that minute because it creates depth of flavor that makes this taste restaurant quality
- The orzo continues absorbing liquid as it sits so if it looks too liquidy right after cooking just wait two minutes
03 -
- Heat your skillet properly before adding the chicken—if the oil is not shimmering, you will not get that restaurant quality sear
- Grate your own Parmesan instead of buying pre grated because the texture melts so much better into the hot orzo