Skillet Lemon Garlic Chicken and Orzo Pasta is a one-pan dinner recipe that is full of rich, lemony flavors. It’s very simple to make, quick enough for dinner on busy weeknights, and it’s beautiful presentation makes it perfect for entertaining, as well.
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Lemon chicken is just oh-so-good! The first lemon chicken recipe to appear on Delicious Little Bites is this Skillet Creamy Lemon Chicken and Cauliflower. Shortly after, the rice version came along – Creamy Lemon Chicken and Rice.
It was only natural that a pasta version was going to make an appearance sooner or later, and here it is – Lemon Garlic Chicken with Orzo Pasta.
Besides the use of pasta, the biggest difference is that this recipe does not use cream and you can easily make it dairy free, if needed.
Why This Recipe Works
While this recipe does take a tad longer to make than most dinner recipes on Delicious Little Bites, it’s a very, very easy recipe to throw together.
The flavor in this recipe is so, so good! It’s garlicky and lemony without either flavor being overwhelming.
Both kids and adults love it.
You can enjoy this recipe as is, or mix in some green veggies.
How to Make Lemon Garlic Chicken with Orzo Pasta
What You Need to Make This Recipe
To make this recipe you will need chicken, orzo pasta, chicken stock, sherry wine (or white wine), lemons, an onion, garlic, fresh thyme, butter, salt, and pepper.
Tip: use fresh squeezed lemon juice for the best flavor.
Prep!
Mince the garlic and finely dice the onion.
Zest one lemon, then squeeze 1/4 cup of lemon juice from it. Thinly slice a second lemon.
Preheat oven to 400°F.
Create!
Melt 1 tablespoon of the butter in a large oven-proof skillet or cast iron skillet over medium-high heat.
Season the chicken with the salt and pepper and add to the hot skillet.
Cook until golden brown, about 3-4 minutes per side. Please note that the chicken will not be fully cooked at this point. It will finish cooking in the oven.
Remove to a plate and set aside.
Return the pan to the stovetop and lower the heat to medium. Add the remaining tablespoon of butter to the hot skillet.
Add the onion and cook for 1 minute, stirring frequently.
Add the orzo pasta and cook for another minute, stirring frequently, to toast the orzo.
Add the garlic and cook for an additional minute.
Pour in the sherry cooking wine and scrap up any bits from the bottom of the skillet.
Pour in the chicken stock and lemon juice, then raise the heat to high to bring to a boil.
Place the chicken and any accumulate juices back into the pan.
Top with the lemon slices and transfer the skillet to the oven.
Tip: if you would like to make this a complete meal, you can stir in some fresh spinach, kale, or broccoli before transferring the pan to the oven.
Bake for 15-20 minutes or until the orzo has absorbed most of the liquid and the chicken is cooked through.
Present!
Garnish with the lemon zest and fresh thyme.
How to Make This Recipe Gluten Free
To make this recipe gluten free, simply ensure that your chicken stock is gluten free and use gluten free orzo pasta.
Tips and Techniques
- If you would like to make this a complete meal, you can stir in some fresh spinach, kale, or broccoli before transferring the pan to the oven. You can enjoy this recipe as is, or serve veggies on the side, as well.
- Use fresh squeezed lemon juice for the best flavor.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days for best results.
FAQ’s
More Garlic Chicken Dinner Recipes to Try
There are a couple of lemon chicken recipes listed at the beginning of this post, but if you’re looking for more garlicky chicken recipes, then this Easy Garlic Chicken is a must try!
Can’t get enough? Creamy Garlic Chicken and Honey Garlic Chicken are two more easy chicken dinner recipes to try.
Love this Skillet Lemon Garlic Chicken with Orzo Pasta recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Skillet Lemon Garlic Chicken with Orzo Pasta
Ingredients
Chicken
- 1 tablespoon butter
- 1.5 pounds boneless, skinless chicken breasts * 4 chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Orzo Pasta
- 1 tablespoon butter
- 1 small onion * finely diced
- 1 cup orzo pasta
- 4 cloves garlic * minced
- 1/2 cup sherry cooking wine * or white wine
- 2 1/2 cups chicken stock
- 1/4 cup fresh squeezed lemon juice * from 1 lemon
- 1 lemon * zested and sliced thin
- fresh thyme * optional garnish
Instructions
Chicken
- Preheat oven to 400°F.
- Melt the butter in a large oven-proof skillet or cast iron pan over medium-high heat.
- Season the chicken with the salt and pepper and add to the hot skillet.
- Cook until golden brown, about 3-4 minutes per side (the chicken will not be fully cooked,yet).
- Remove to a plate and set aside.
Orzo Pasta
- Lower the heat to medium and add the butter to the hot skillet.
- Add the onion and cook for 1 minute, stirring frequently.
- Add the orzo pasta and cook for another minute, stirring frequently, to toast the orzo.
- Add the garlic and cook for an additional minute.
- Pour in the sherry cooking wine and scrap up any bits from the bottom of the skillet.
- Pour in the chicken stock and lemon juice, then raise the heat to high to bring to a boil.
- Place the chicken and any accumulate juices back into the pan.
- Top with the lemon slices and transfer the skillet to the oven.
- Bake for 15-20 minutes or until the orzo has absorbed most of the liquid and the chicken is cooked through.
- Garnish with the lemon zest and fresh thyme.
Notes
Tips and Techniques
- If you would like to make this a complete meal, you can stir in some fresh spinach, kale, or broccoli before transferring the pan to the oven. You can enjoy this recipe as is, or serve veggies on the side, as well.
- Use fresh squeezed lemon juice for the best flavor.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days for best results.
