One Skillet Lemon Butter Chicken and Orzo Recipe
Introduction
This One Skillet Lemon Butter Chicken and Orzo is a bright, flavorful dish perfect for busy weeknights. Tender chicken breasts cooked with lemon, garlic, and fresh dill combine with creamy orzo and nutritious kale for a comforting, all-in-one meal.
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
- Step 1: Preheat the oven to 400 degrees F. Heat olive oil in a large Dutch oven or cast iron skillet over medium-high heat.
- Step 2: Season the chicken breasts or thighs with kosher salt and pepper. When the oil is shimmering, add the chicken and sear until golden on both sides, about 3-5 minutes per side. Remove the chicken and set aside.
- Step 3: Add butter and lemon slices to the same skillet. Sear the lemon slices until golden on each side, about 1 minute. Remove and set aside with the chicken.
- Step 4: Add minced garlic and orzo to the skillet. Cook, stirring, until garlic is fragrant and orzo is lightly toasted, about 2-3 minutes.
- Step 5: Pour in the white wine to deglaze the pan, scraping up any browned bits. Add chicken broth, torn kale, and lemon juice. Stir and bring to a boil over high heat.
- Step 6: Return the chicken pieces, lemon slices, and any juices to the skillet. Transfer the skillet to the oven and roast uncovered for 15 minutes, or until the chicken is fully cooked.
- Step 7: Remove from the oven. Serve the chicken and orzo topped with chopped fresh dill. Enjoy!
Tips & Variations
- For extra richness, stir in a splash of cream before serving.
- Swap kale for spinach or Swiss chard if you prefer a milder green.
- If you don’t have white wine, use extra chicken broth or a splash of lemon juice.
- To speed cooking, use pre-cooked orzo or substitute with small pasta like acini di pepe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, small boneless thighs work well and stay juicy during roasting. Just adjust cooking time as needed to ensure they are cooked through.
Do I need to use fresh dill?
Fresh dill adds a bright, herby flavor that complements the lemon, but dried dill can be used in a pinch—use about one-third the amount and add it earlier in cooking to release its flavor.
Print
One Skillet Lemon Butter Chicken and Orzo Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This One Skillet Lemon Butter Chicken and Orzo recipe offers a delightful combination of tender chicken seared to golden perfection, paired with creamy orzo pasta infused with fragrant lemon, garlic, and fresh kale. Cooked entirely in a single skillet and finished in the oven, it’s a comforting and elegant meal perfect for busy weeknights or special occasions.
Ingredients
Chicken and Searing
- 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
Pasta and Broth
- 1 clove garlic, minced or grated
- 1 cup orzo pasta
- 1/3 cup white wine
- 2 1/2 cups low sodium chicken broth
Greens and Garnish
- 1/2 a bunch kale, roughly torn
- Juice of 1 lemon
- 1 tablespoon chopped fresh dill
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 400 degrees F. Heat the olive oil in a large dutch oven or cast iron skillet over medium-high heat.
- Sear the Chicken: Season chicken breasts or thighs with kosher salt and pepper all over. Once the oil is shimmering, add the chicken to the skillet and sear each side until golden, about 3-5 minutes per side. Remove the chicken and set aside on a plate.
- Sear the Lemon: In the same skillet, add the butter and lemon slices. Sear the lemon slices until golden brown on each side, about 1 minute. Remove the lemon slices and place them with the chicken.
- Toast Garlic and Orzo: Add minced garlic and orzo pasta to the skillet. Cook, stirring frequently, until the garlic is fragrant and the orzo is lightly toasted, about 2-3 minutes.
- Deglaze and Simmer: 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 well and bring the mixture to a boil over high heat.
- Combine and Roast: Slide the seared chicken breasts or thighs, the seared lemon slices, and any accumulated juices back into 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.
- Finish and Serve: Remove the skillet from the oven. Serve the chicken and orzo topped with fresh chopped dill and additional lemon zest if desired. Enjoy your flavorful and wholesome meal!
Notes
- Using a cast iron skillet or dutch oven ensures even cooking and good heat retention.
- If you don’t have white wine, you can substitute with extra chicken broth or a splash of lemon juice for acidity.
- To make this dish dairy-free, substitute butter with olive oil or a plant-based butter alternative.
- Chicken thighs offer more flavor and juiciness but chicken breasts work well for a leaner option.
- Adjust seasoning with salt and pepper after cooking as needed.
- Make sure the orzo is completely tender before serving; you can add a little more broth during roasting if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: lemon butter chicken, one skillet chicken, orzo recipe, chicken and pasta skillet, easy dinner, weeknight meal, cast iron skillet chicken, lemon chicken with orzo
