One Skillet Lemon Butter Chicken and Orzo Recipe

Introduction

This One Skillet Lemon Butter Chicken and Orzo is a comforting and bright meal perfect for weeknight dinners. Tender chicken seared to golden perfection is cooked with aromatic lemon, garlic, and orzo pasta all in one pan for easy cleanup. Fresh kale and dill add a lovely freshness to this hearty dish.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound chicken breasts or small thighs
• Kosher salt and pepper, to taste
• 1 Meyer or regular lemon, sliced
• 2 tablespoons butter
• 1 clove garlic, minced or grated
• 1 cup orzo pasta
• 1/3 cup white wine
• 2 1/2 cups low sodium chicken broth
• 1/2 a bunch kale, roughly torn
• Juice of 1 lemon
• 1 tablespoon chopped fresh dill

Instructions

1. Step 1: Preheat your oven to 400 degrees F. Heat olive oil in a large Dutch oven or cast iron skillet over medium-high heat. Season the chicken with salt and pepper on all sides. Once the oil is shimmering, add the chicken and sear until golden brown, about 3-5 minutes per side. Remove the chicken and set aside.
2. Step 2: In the same skillet, add butter and lemon slices. Sear the lemon slices until golden on both sides, about 1 minute per side. Remove the lemon slices and add them to the plate with the chicken.
3. Step 3: Add the minced garlic and orzo to the skillet. Cook, stirring frequently, until the garlic is fragrant and the orzo is toasted, about 2-3 minutes.
4. Step 4: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Then add chicken broth, kale, and lemon juice. Bring the mixture to a boil over high heat while stirring.
5. Step 5: Return the chicken, lemon slices, and any accumulated juices back to the skillet. Transfer the skillet to the preheated oven and roast uncovered for 15 minutes, or until the chicken is cooked through and the orzo is tender.
6. Step 6: Remove from the oven and sprinkle with fresh dill. Serve warm, enjoying the bright citrus flavors combined with tender chicken and hearty orzo.

Tips & Variations

• Use bone-in chicken thighs for juicier, more flavorful meat. Just adjust cooking time accordingly.
• Swap kale for spinach or Swiss chard if preferred for a milder green.
• If you don’t have white wine, replace it with additional chicken broth and a splash of white wine vinegar or lemon juice for acidity.
• For extra richness, stir in a little grated Parmesan cheese before serving.

Storage

Store leftover chicken and orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water to loosen the orzo as needed. This dish does not freeze well due to the texture of the pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like small shells or couscous can be used, but cooking times and liquid quantities may need adjustment.

Is it possible to make this recipe dairy-free?

Absolutely. Simply omit the butter and use an oil like extra virgin olive oil for the lemon slices and cooking steps instead.

One Skillet Lemon Butter Chicken and Orzo Recipe

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★★★★★

4.7 from 122 reviews

This One Skillet Lemon Butter Chicken and Orzo recipe features tender, juicy chicken breasts seared to golden perfection, combined with fragrant toasted orzo, bright lemon slices, and nutritious kale, all cooked together in a single skillet for a flavorful and easy dinner. The use of lemon butter and fresh dill adds refreshing, aromatic notes making it a perfect weeknight meal that’s both comforting and elegant.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Chicken and Lemon Butter

• 2 tablespoons extra virgin olive oil
• 1 pound chicken breasts or small thighs
• Kosher salt and pepper, to taste
• 1 Meyer or regular lemon, sliced
• 2 tablespoons butter
• 1 clove garlic, minced or grated

Orzo and Vegetables

• 1 cup orzo pasta
• 1/3 cup white wine
• 2 1/2 cups low sodium chicken broth
• 1/2 a bunch kale, roughly torn
• Juice of 1 lemon
• 1 tablespoon chopped fresh dill

Instructions

1. Prepare and Sear the Chicken: Preheat the oven to 400 degrees F. Heat the olive oil in a large Dutch oven or cast iron skillet over medium-high heat. Season the chicken breasts or thighs all over with kosher salt and pepper. Once the oil is shimmering, add the chicken and sear for 3-5 minutes on each side until they develop a golden crust. Remove the chicken from the skillet and set aside on a plate.
2. Sear Lemon Slices: In the same skillet, add the butter and lemon slices. Sear the lemon slices for about 1 minute on each side until golden and fragrant. Remove the lemon slices from the skillet and add to the plate with the chicken.
3. Toast Garlic and Orzo: Add the minced garlic and orzo pasta to the skillet. Stir and cook for 2-3 minutes until the garlic becomes aromatic and the orzo is lightly toasted to enhance its nutty flavor.
4. Deglaze and Add Liquids: Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Then add the chicken broth, torn kale, and lemon juice. Stir to combine all ingredients and bring the mixture to a boil over high heat.
5. Combine and Roast: Slide the seared chicken breasts, lemon slices, and any accumulated juices back into the skillet on top of the orzo mixture. Transfer the skillet to the preheated oven and roast uncovered for about 15 minutes, or until the chicken is cooked through and the orzo is tender.
6. Garnish and Serve: Remove the skillet from the oven. Sprinkle fresh chopped dill over the top along with lemon zest if desired. Serve the chicken and orzo hot for a delightful, wholesome meal.

Notes

• Use a cast iron skillet or oven-safe Dutch oven for best results since the recipe transitions from stovetop to oven.
• Low sodium chicken broth is recommended to control salt levels; adjust seasoning at the end if needed.
• Meyer lemons provide a sweeter lemon flavor but regular lemons work well too.
• To keep the chicken juicy, avoid overcooking; the internal temperature should reach 165°F (74°C).
• Fresh dill adds a bright herbal note but can be substituted with parsley if preferred.

Keywords: lemon butter chicken, one skillet meal, orzo pasta recipe, easy chicken dinner, roasted chicken and pasta, Mediterranean chicken dish