Save The first time I made this skillet, I was recovering from a chaotic week and craving something that felt like a hug without requiring hours of effort. My tiny apartment kitchen smelled incredible as the lemon hit the warm pan, and I remember standing there just inhaling that bright citrus scent, feeling my shoulders drop. Now this has become my go-to when friends drop by unexpectedly because it looks impressive but comes together in the time it takes to catch up on each others days.
Last spring my sister came over looking exhausted from work, and I made this while she sat at the counter complaining about her boss. Watching her face light up when she took that first bite, the bright flavors cutting through her stress, reminded me why I love cooking so much. We ended up lingering at the table for hours, the empty skillet sitting between us, and she asked for the recipe before she even put on her coat.
Ingredients
- Chicken thighs: I prefer thighs over breasts here because they stay juicy and tender even after simmering in the broth
- Orzo pasta: This rice-shaped pasta absorbs the lemon sauce beautifully and creates that comforting risotto-like texture
- Frozen green peas: They add sweetness and color, plus they cook right in the pan so no extra prep work needed
- Lemon: Both the zest and juice are essential for that bright Mediterranean flavor that makes this dish sing
- Fresh herbs: The combination of parsley and dill is what takes this from good to absolutely delicious
- Chicken broth: Use low-sodium so you can control the seasoning, and make sure its good quality since the pasta absorbs it all
Instructions
- Sear the chicken:
- Heat olive oil in your largest deep skillet over medium-high heat, season the chicken pieces generously with salt and pepper, and cook until golden brown on all sides, about 5 to 6 minutes. Remove to a plate but dont wipe the pan.
- Build the flavor base:
- In those same chicken juices, cook the onion until softened and translucent, then add the garlic for just a minute until fragrant.
- Toast the orzo:
- Stir in the orzo and let it hang out in the hot oil for a minute or two, coating those little rice-shaped noodles and toasting them slightly.
- Simmer everything together:
- Pour in the chicken broth, add the oregano, lemon zest, and half the fresh herbs, then return the chicken and all those precious juices back to the pan.
- Let it cook:
- Cover and simmer for 10 minutes, stirring now and then so nothing sticks, then uncover and add the peas and lemon juice.
- Finish to perfection:
- Cook uncovered for another 5 to 8 minutes until the orzo is tender and has absorbed most of that glorious liquid, then taste and adjust seasoning before serving with the remaining herbs scattered on top.
Save This recipe became a staple in my house during a particularly cold March when I was craving sunshine on a plate but the weather had other ideas. Something about the combination of warming chicken and bright, zesty flavors just hits differently when you need comfort without heaviness.
Make It Your Own
Sometimes I swap in asparagus or baby spinach for the peas, especially when I find gorgeous fresh asparagus at the farmers market. You can also use chicken breasts if that is what you have, just watch the cooking time so they do not dry out.
What To Serve With It
A simple green salad with a vinaigrette is all you really need on the side. On nights when I want something more substantial, I will serve it with crusty bread for mopping up that incredible sauce.
Wine Pairing
A crisp Sauvignon Blanc or Pinot Grigio is perfect here because it mirrors the lemon notes in the dish. The acidity cuts through the rich chicken while complementing all those fresh herbs.
- Chill your wine glass for extra refreshment on warm days
- A dry rosé works beautifully too if you prefer something with a bit more body
- If you are not drinking wine, sparkling water with a lemon wedge is just as lovely
Save I hope this becomes one of those recipes you turn to again and again, the kind that feels like coming home no matter how chaotic life gets.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts work well as a substitute. They cook slightly faster, so check for doneness around the 8-9 minute mark rather than 10 minutes. Thighs offer more tenderness and flavor, but breasts are a leaner option.
- → How do I know when the orzo is done?
The orzo should be al dente—tender but still slightly firm to the bite. It typically reaches this texture once most of the liquid is absorbed, around 5-8 minutes after adding the peas. Taste a few pieces to confirm the texture you prefer.
- → Can I add more vegetables to this dish?
Absolutely. Fresh spinach, arugula, asparagus, or cherry tomatoes work beautifully. Add hardy vegetables like asparagus during the simmering stage, and tender greens like spinach near the end so they wilt just before serving.
- → What wine pairs well with this meal?
A crisp, acidic white wine complements the lemon and herbs perfectly. Sauvignon Blanc and Pinot Grigio are ideal choices. Their bright, refreshing qualities mirror the dish's zesty lemon flavor and Mediterranean-inspired profile.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat with a splash of chicken broth or water to restore moisture. Stir occasionally until warmed through, about 5-7 minutes.
- → Is this dish suitable for meal prep?
Yes, it reheats well and stays fresh for several days. Store components separately if possible—keep the orzo mixture in one container and fresh herbs in another—then combine and warm before serving for best texture and flavor.