One Skillet Lemon Butter Chicken and Orzo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
