Lemon Herb Chicken and Orzo (Printable Version)

Tender chicken with creamy orzo, bright lemon, and herbs—all in one pan for easy cleanup.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 pounds)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1/2 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 orzo pasta (about 7 ounces)
11 - 2 cups low-sodium chicken broth
12 - Zest and juice of 1 large lemon
13 - 1 cup cherry tomatoes, halved (about 5 ounces)
14 - 1 cup baby spinach, roughly chopped (about 1.5 ounces)

→ Finishing Touches

15 - 1/4 cup grated Parmesan cheese (about 1 ounce)
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving

# Directions:

01 - Pat the chicken breasts completely dry with paper towels. Season both sides generously with kosher salt, black pepper, dried oregano, dried 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 seasoned chicken breasts and sear for 3 to 4 minutes per side until deep golden brown. The chicken will finish cooking later. Remove from skillet and set aside on a plate.
03 - In the same skillet, add diced onion 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 in the orzo pasta and toast for 1 minute, stirring frequently, until the pasta smells nutty and lightly golden. Pour in chicken broth, lemon zest, and lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
05 - Nestle the seared chicken breasts back into the skillet, arranging them in a single layer. Scatter cherry tomatoes around the chicken. 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 chopped spinach over the orzo and add grated Parmesan cheese. Stir gently until spinach wilts and cheese melts into the creamy sauce, being careful not to break up the chicken.
07 - Garnish with fresh chopped parsley. Serve hot directly from the skillet with lemon wedges on the side for squeezing.

# Expert Tips:

01 -
  • Everything cooks in one pan, leaving you with just one skillet to wash instead of a mountain of pots and pans
  • The orzo absorbs all those lemon and herb flavors while the chicken steams perfectly tender
  • This comes together in 35 minutes flat but tastes like something that simmered all afternoon
02 -
  • The chicken finishes cooking in the simmering liquid, so do not worry if it is not fully cooked through after searing
  • Orzo absorbs liquid quickly, so check after 10 minutes and add a splash of water if it looks too dry
  • Letting everything rest for 2 minutes off heat helps the sauce thicken naturally before serving
03 -
  • Zest the lemon before juicing it to avoid losing those precious aromatic oils on the counter
  • Patting the chicken completely dry before seasoning helps it develop a better golden crust
  • Use a skillet with a tight-fitting lid so the orzo steams evenly and stays moist

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