Go Back
+ servings
Chicken breasts with lemon slices in a skillet full of orzo with a wood spoon in it. There is a blue an white striped towel under the cast iron pan and part of a bulb of garlic and plate of chicken in the background all over a blue gay background
Print Recipe
5 from 4 votes

Skillet Lemon Garlic Chicken with Orzo Pasta

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Chicken, Gluten Free
Servings: 4
Calories: 485kcal

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.

Video

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.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 41g | Protein: 46g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 128mg | Sodium: 709mg | Potassium: 985mg | Fiber: 3g | Sugar: 5g | Vitamin A: 226IU | Vitamin C: 26mg | Calcium: 44mg | Iron: 2mg