I love making this one skillet lemon butter chicken and orzo when I want a comforting yet fresh meal with minimal cleanup. It combines tender chicken, creamy orzo, and a bright lemon butter sauce all in one pan.
Why You’ll Love This Recipe
I enjoy how everything cooks together in a single skillet, making it both convenient and flavorful. The orzo absorbs all the delicious juices, and the lemon butter sauce adds a perfect balance of richness and brightness. It’s a simple dish that feels hearty and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 chicken thighs or breasts
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 cup orzo pasta
2 cups chicken broth
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon dried oregano
salt and pepper to taste
1/4 cup grated parmesan cheese
Optional:
fresh parsley
spinach
Directions
I start by heating olive oil and butter in a large skillet over medium heat. I season the chicken with salt and pepper, then cook it until golden brown on both sides. I remove the chicken and set it aside.
In the same skillet, I add garlic and cook until fragrant. I stir in the orzo and toast it lightly for a minute.
I pour in the chicken broth, lemon juice, lemon zest, and oregano, then stir everything together. I return the chicken to the skillet, nestling it into the orzo.
I cover and let it simmer for about 10–12 minutes, until the orzo is tender and the chicken is fully cooked.
I finish by stirring in parmesan cheese and adding fresh parsley or spinach if I like. I serve it warm straight from the skillet.
Servings and timing
I usually get about 4 servings from this recipe.
Preparation time takes around 10 minutes, and cooking time is about 25 minutes.
Variations
I sometimes use shrimp instead of chicken for a lighter option. When I want extra vegetables, I add zucchini or mushrooms. I also like adding a splash of cream for a richer sauce.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a pan with a splash of broth or water to keep the orzo creamy.
FAQs
Can I use rice instead of orzo?
I can, but I adjust the liquid and cooking time accordingly.
What cut of chicken works best?
I like using thighs for juiciness, but breasts also work well.
Can I make this dish ahead of time?
I prefer making it fresh, but I can reheat leftovers easily.
Is the lemon flavor strong?
It’s balanced, but I can adjust the amount to taste.
Can I add vegetables?
I often add spinach, zucchini, or peas for extra nutrition.
Conclusion
I find this one skillet lemon butter chicken and orzo to be a perfect mix of comfort and freshness. It’s easy to make, full of flavor, and ideal for a satisfying meal with minimal effort.
PrintOne Skillet Lemon Butter Chicken and Orzo
A comforting one-skillet meal featuring tender chicken, creamy orzo, and a bright lemon butter sauce, all cooked together for a flavorful and easy dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: One-Pan
- Cuisine: American
- Diet: Halal
Ingredients
- 4 chicken thighs or breasts
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese
- Fresh parsley (optional)
- Spinach (optional)
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Season the chicken with salt and pepper, then cook until golden brown on both sides. Remove and set aside.
- In the same skillet, add minced garlic and cook until fragrant.
- Stir in the orzo and toast lightly for about 1 minute.
- Pour in chicken broth, lemon juice, lemon zest, and oregano, then stir to combine.
- Return the chicken to the skillet, nestling it into the orzo.
- Cover and simmer for 10–12 minutes, until the orzo is tender and the chicken is fully cooked.
- Stir in parmesan cheese until melted and creamy.
- Add fresh parsley or spinach if desired and serve warm.
Notes
- Chicken thighs provide more flavor and juiciness, but breasts work well too.
- Toast the orzo briefly to enhance its nutty flavor.
- Add a splash of cream for a richer sauce.
- Include vegetables like zucchini, mushrooms, or peas for extra nutrition.
- Adjust lemon juice to taste for more or less brightness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of broth or water to keep the orzo creamy.
- Shrimp can be used instead of chicken for a lighter variation.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
