Lemon Herb Chicken and Orzo (Printable Version)

Tender chicken with orzo pasta, fresh herbs, and bright lemon flavors—everything cooks together in one skillet for easy cleanup.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, oregano, thyme, and garlic powder, pressing spices into meat to adhere.
02 - Heat olive oil in large deep skillet over medium-high heat until shimmering. Place chicken in pan and sear for 3 to 4 minutes per side until golden brown. Chicken will finish cooking later. Transfer to plate and set aside.
03 - Reduce heat to medium. Add diced onion to same skillet and sauté for 2 to 3 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
04 - Stir orzo into skillet and toast for 1 minute until lightly golden. Pour in chicken broth, lemon zest, and lemon juice. Increase heat to bring mixture to a gentle simmer.
05 - Return seared chicken breasts to skillet, nestling them into orzo mixture. Scatter halved cherry tomatoes around chicken. Cover with lid and reduce heat to medium-low. Cook for 10 to 12 minutes until orzo is tender and chicken reaches internal temperature of 165°F.
06 - Remove lid. Sprinkle chopped spinach over orzo and add grated Parmesan cheese. Stir gently with wooden spoon until spinach wilts and cheese melts throughout dish.
07 - Transfer to serving platter or serve directly from skillet. Garnish with fresh chopped parsley and accompany with lemon wedges for squeezing over individual portions.

# Expert Advice:

01 -
  • The orzo absorbs all those lemony chicken juices, becoming impossibly creamy without any heavy cream
  • Everything cooks together so the pasta tastes like it has been simmering for hours
  • Clean up takes literally three minutes because you only used one pan
02 -
  • If the orzo absorbs all the liquid before its tender, add a splash more broth or water
  • Use an instant-read thermometer to ensure chicken reaches 165F, cutting into it lets all the juices escape
  • The orzo continues absorbing liquid as it sits, so it might thicken up leftover-style in the pan
03 -
  • Prep all your ingredients before you start cooking, the orzo goes from toasted to burnt fast
  • Save a little extra parsley and lemon zest for the prettiest presentation

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