Lemon-Herb Chicken Orzo Skillet
on Jan 06, 2026
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One-pan dinner! This Lemon-Herb Chicken Orzo Skillet is packed with zucchini, spinach, sun-dried tomatoes, and feta.
Table of Contents
What Makes This Recipe Great
Looking for a weeknight dinner that checks all the boxes? This Lemon-Herb Chicken Orzo Skillet is a vibrant, Mediterranean-inspired meal that comes together in just one pan. It’s packed with lean protein, fresh vegetables, and zesty citrus notes, making it a healthy win for busy families.
The best part? Because the orzo cooks right in the chicken broth, it releases its starches to create a naturally creamy sauce without any heavy cream.
Ingredient List
- Chicken– boneless breast or tenderloin work great
- Olive Oil
- Oregano
- Thyme– Use Italian Seasoning or Herbes de Provence. If using fresh herbs, triple the amount (1 tbsp fresh = 1 tsp dried).
- Salt– very liberal with the salt
- Black Pepper
- Yellow Onion– this should be chopped into small chunks
- Garlic– there is never a strict amount on garlic
- Zucchini
- Bell Pepper– any color bell pepper will work
- Sun Dried Tomato– the recipe only calls for the sun dried tomato and not the juice, be sure and save that its delicious
- Chicken Broth– Better then Bouillon has become a favorite in my kitchen, it allows me to control the strength of the broth
- Orzo– the best substitutes are pearl (Israeli) couscous or ditalini pasta.
- Lemon– be sure to roll your lemon on the counter before you zest and juice
- Baby Spinach– rough chop your spinach before finishing your dish
- Parsley
- Feta Cheese– best way to buy feta is a block in water, you can crumble it yourself to create your desired size crumbs
Pro Tip
If you use sun-dried tomatoes packed in oil, use a teaspoon of that flavorful oil to sauté your onions for an extra layer of depth!
Frequently Asked Questions
Can I make this plant based meal?
- Plant-Based: Use a can of chickpeas (drained) or cannellini beans. If you use beans, add them when you add the broth so they don’t get too mushy.
One Skillet Dinners for the Family
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Lemon Orzo Chicken Skillet
Ingredients
For the Chicken & Seasoning
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp black pepper
Veggies & Aromatics
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chopped zucchini
- 1 red bell pepper, diced
- ½ cup sun-dried tomatoes, packed in oil, drained and chopped
Liquid & Orzo
- 4 cups chicken broth
- 1 cup orzo pasta
- Zest of 1 lemon
- Juice of 1/2 lemon
Finishing Touches
- 4 cups baby spinach
- ¼ cup fresh parsley or basil, chopped (optional)
- ¼ cup crumbled feta cheese, optional, for serving
Instructions
- Sear the Chicken: In a large skillet over medium-high heat, heat 1 tbsp of olive oil. Toss the chicken pieces with oregano, thyme, salt, and pepper. Cook the chicken for 4-5 minutes, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics & Veggies: Add the remaining 1 tbsp of olive oil to the skillet. Add the onion, zucchini, and bell pepper. Cook for about 5 minutes until the vegetables start to soften. Stir in the minced garlic and sun-dried tomatoes and cook for 1 minute until fragrant.
- Add Orzo & Liquid: Pour in the chicken broth, lemon zest, and orzo. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Finish the Skillet: Return the cooked chicken to the skillet. Stir in the baby spinach until it wilts (this will take about 1-2 minutes).
- Serve: Stir in the lemon juice and taste for seasoning (add more salt/pepper if needed). Garnish with fresh parsley/basil and a sprinkle of feta cheese before serving.
