Skillet Lemon Chicken Orzo

Skillet lemon chicken orzo is a creamy, one-pan dinner with golden bone-in chicken thighs, creamy orzo, broccoli, and a bright lemon-parmesan sauce, all finished under the broiler for crispy skin!

It's been an ugly week for weeknight dinners around here. Late work nights and baseball games that don't have us walking in the door until 8:30 have left my entire family spent and relying on grilled cheese and tomato soup one too many times. But one thing that saved us was this skillet lemon chicken orzo dish. I made this at the weekend, then served it up on Monday (just reheated it in the oven!), and it was a truly bright spot in the week. I love one-pot dishes (especially when you can make them ahead of time!), and this one is a true stunner. One skillet, bone-in tender chicken thighs, orzo that soaks up that buttery, garlicy sauce right in the pan, and a lemony, creamy sauce that comes together while everything cooks. By the time it goes under the broiler, dinner is basically done.

The broccoli, the white wine, the parmesan - it all adds up to a delicious, fancy-ish meal without requiring much of you. If you've been making my Lemon Chicken Florentine Soup for the bright-lemon-and-chicken fix, this is the same idea in a completely different direction: rich and creamy, with a little crispiness from the broiler that makes it worth every bit of the one dirty pan. 

We love this dish any time of year - it's hefty enough for a snowy winter's day, but also somehow light enough with the lemon and orzo that it feels perfect for spring or summer too. 

Why You'll Love This Recipe

One skillet, start to finish.  The chicken sears, the orzo soaks up the delicious sauce, everything simmers together, and the broiler does the finishing work. One pan to clean.

Bone-in thighs that stay juicy. The skin crisps under the broiler while the meat stays tender from cooking in the broth and cream. No dry chicken.

Weeknight-worthy. Lemon zest, white wine, parmesan, and fresh basil turn a simple skillet dinner into a meal that's easy enough for a busy weeknight. 

Key Ingredient Notes

You can find the full list of ingredients in the notes below, but there are a few things to take note of:

• Bone-in, skin-on chicken thighs. This isn't the place for boneless. The bone keeps the meat moist during the longer cook time, and the skin crisps beautifully under the broiler. You can use boneless thighs if you really want to (they'll cook faster, so that's a plus), but the final dish will be less dramatic and less flavorful.
• Orzo.  Standard dry orzo, not the refrigerated fresh pasta variety. It's going to absorb all the delicious savory broth before adding the chicken and cream to the mix. 
• White wine. A dry white you'd drink - Sauvignon Blanc or Pinot Grigio both work well. The wine deglazes the pan and helps loosen any bits stuck to the bottom. If you prefer to skip it, add an extra ½ cup of chicken broth. 
• Fresh lemon. Both the juice and the zest. The zest is where most of the bright lemon flavor lives, so don't skip it.
• Heavy cream. Gives the sauce its richness. Half-and-half will work in a pinch (you'll just get a slightly thinner sauce). 
• Fresh basil. Fresh all the way, baby!  Added at the end as a garnish. 

How to Make Skillet Lemon Chicken Orzo

Step 1: Season and sear the chicken. Pat the chicken thighs very dry and season all over with 1 teaspoon salt and ½ teaspoon black pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook without moving it until the skin is deep golden brown, about 10 minutes. Flip and cook the other side until golden, about 8 minutes more. Transfer to a plate and set aside. The chicken won't be fully cooked through at this point - it'll finish in the pan.

Step 2: Sauté the shallot and garlic. Add the butter to the skillet and let it melt, scraping up any browned bits. Add the lemon juice, lemon zest, shallot, thyme, crushed red pepper flakes, garlic, and the remaining ½ teaspoon salt. Stir to coat everything in the butter. Cook, stirring frequently, until the shallot and the garlic have softened, about 2-3 minutes. Pour in the white wine and stir, scraping up any browned bits stuck to the bottom.  Add the chicken broth and bring the mixture to a simmer 

Step 3: Add the orzo. Add the orzo to the mixture and allow it to absorb the liquid slightly, about 5 minutes.

Step 4: Add the chicken and cream. Add the heavy cream to the skillet and stir to combine. Nestle the chicken thighs back into the pan, skin-side up. Cover and cook over medium heat for 7 minutes.

Step 5: Add broccoli and finish on the stovetop. Uncover and tuck the broccoli florets around the chicken. Cover again and cook until the orzo is tender and the broccoli is bright green and just cooked

Step 6: Broil. Transfer the entire skillet to the oven and broil on high for 3-5 minutes, until the chicken skin is crispy and the top of the orzo has a little color. Watch it closely - broilers vary.

Step 7: Garnish and serve. Remove from the oven and toss a shower of torn basil (and maybe some extra Parmesan for good measure?) over the top. Serve immediately, straight from the skillet.

Expert Tips

• Pat the chicken very dry before searing. This is what gets you golden skin rather than steamed skin. Even a few minutes of drying time on a paper towel makes a difference.
• Don't skip the deglazing step. The wine loosens the browned bits from the bottom of the pan, which both prevents burning and builds flavor into the sauce. 
• Use an oven-safe skillet.  A large cast-iron is my favorite, but a stainless skillet works perfectly here, too. If you only have a non-stick pan, transfer to a broiler-safe baking dish before the final step.
• Serve it straight from the skillet. The orzo continues to absorb liquid as it sits - this is best right off the stove.

Can You Make This Lemon Chicken And Orzo Dish Ahead Of Time?

Yes - with some caveats. The full dish can be assembled through step 5, then cooled and refrigerated for up to 2 days. To reheat, cover and warm in a 350°F oven for 20-25 minutes until heated through. Add a splash of chicken broth before reheating if the orzo has absorbed most of the liquid (which it likely will).  Once the dish has heated through, you can pop it into the broiler for about 3-5 minutes on high to crisp things up. (The chicken won't be as crisp as it would had you served it on the same day, but it will be close!)

What's The Best Skillet For This?

A large (12-inch or wider) oven-safe skillet - cast iron or stainless steel. Cast iron retains heat well for the sear and goes right under the broiler. Stainless steel works equally well. Avoid non-stick here: non-stick surfaces aren't broiler-safe, plus, you'll miss the fond (that's the browned bits from the pan, in case you're wondering!) that build flavor when you deglaze with the wine.

Variations And Substitutions

• Change up the chicken. Bone-in chicken legs work just as well as thighs and will stay equally juicy. Bone-in chicken breasts can be used for a lighter option - reduce the covered cook time slightly and check for doneness (165°F internal temp) before broiling, since breasts cook faster and dry out more easily. You could also save a little time here by using rotisserie chicken. Just add it when you'd add the broccoli, since it's already cooked. Shaves 7 minutes off the total cook time!
• Sub the broccoli. Swap in baby spinach stirred in at the very end, or skip the vegetables entirely if you're serving a side salad. Asparagus cut into 1-inch pieces is another delicious swap (especially if you're making this in the spring when it's in season!)
• Go wine-free. Replace the wine with an equal amount of additional chicken broth plus a small squeeze of lemon juice to replicate some of the acidity.
• Try a different cheese. Pecorino Romano is a good swap for Parmesan since it's salty and a bit sharp. Or, you could make this ultra cream and add shredded mozzarella. 

Make Ahead, Storage, and Freezing

• Make ahead. Fully assemble the dish and refrigerate before broiling, up to 1 day ahead. When ready to serve, bring it to a simmer on the stovetop to warm through, then broil as directed.
• Leftovers. Store in an airtight container in the refrigerator for up to 3 days. The orzo will absorb more liquid overnight, so add a splash of chicken broth when reheating to loosen it back up.
• Reheating. Warm the tender chicken dish in the oven in a covered pot at 350°F for 20-25 minutes, or reheat individual portions in the microwave with a splash of broth added.
• Freezing. This dish can be frozen, but the orzo's texture changes after freezing and thawing - it softens further and can become mushy. If you plan to freeze it, undercook the orzo slightly before freezing. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Frequently Asked Questions

What To Serve With Skillet Lemon Chicken Orzo

Since the chicken, orzo, and broccoli are all in one pan, this is genuinely a complete dinner on its own. But if you're feeding a crowd or want something alongside, go with some bread or veggies. I love a simple green salad served with this dish, along with a crusty loaf of bread (like this Rosemary Parmesan Bread) to scoop all that delicious lemony orzo out of the pan. For veggies, garlic green beans are always a hit, as are my maple roasted brussels sprouts!

More Easy Chicken Dishes!

Made this skillet lemon chicken orzo? I'd love to know how it went. Drop a star rating below and leave a comment - it genuinely helps other home cooks decide if this one's worth trying, and I read every single one.