Why we love this recipe
I’m always up for a good old satisfying chicken and pasta recipe any day of the week, but one that requires exactly ONE skillet?
Yep, that’s got my name on it in capital letters.
Not that I usually am on clean-up duty since I am always on cooking duty, but it makes me happy for the people I live with who are usually left with a teetering pile of various sticky and drippy kitchen equipment.
In the case of this comfort food chicken orzo recipe, we are going to brown up some boneless chicken until it is nice and tender.
Then we are going to use that same skillet to cook orzo pasta with chopped leeks and lemon and white wine and a couple of other delicious ingredients, pop the chicken back in to coat it up…and it’s sup-sup- suppertime, Snoopy!
What is orzo?
Orzo is a rice shaped pasta that has a dense shape that is just perfect for soaking up all the fantabulous lemony sauce that this recipe creates.
It’s usually in the pasta aisle of your grocery store, but if you can’t find it there, you can pick up some orzo here. Or you can use another small pasta like tiny bowties or even elbow macaroni.
What are leeks?
Leeks are a thick long veggie that is part of the onion family and are available year round in your produce section. They have a gentler taste than regular white onions.
Leeks are famous for catching sand in dirt in their layers as they grow, so when you are ready to use them, chop off all but the light green and white part and cut them in half vertically. Now rinse them under water to get any of that grit out.
Leeks tend to be sold in bunches of two or three, so if you find yourself with a an extra leek, there are so many scrumptious ways to use them up. Use any leftover leeks in this warm and wonderful Potato Leek Soup.
More in a sandwich mood? Try leftover leeks in this roast beef sandwich with leeks and Boursin cheese!
Last bit of leek info: my darling grandmother loved them, and had a cookbook called FIRST YOU TAKE A LEEK. I am 99% sure she didn’t know the alternative meaning, but boy did I love that book title! And leeks!
Ingredients needed for this one pot recipe
- Boneless Chicken: We like chicken breasts, but boneless thighs are also fine.
- Butter: Salted or unsalted works.
- Leeks: Look in your produce section for this onion-type veggie.
- Salt and Pepper: Not pictured.
- Orzo Pasta: In the pasta aisle.
- White Wine: Any kind you have on hand.
- Chicken Broth: We prefer the boxed versions to the cans.
- Fresh Parsley: Not pictured
- Lemon
- Parmesan Cheese: Freshly grated if you can!
How to make this chicken recipe
(Scroll down for the handy complete printable recipe with nutrition info!)
STEP 1: Melt two tablespoons of butter in a cast iron or similar large skillet and add 4 boneless chicken breasts halves in a single layer. Cook the chicken until it is nice and browned on both sides and cooked through, about 4 minutes per side (you can check for doneness by using an instant read thermometer – it should read 160). Remove the chicken and cover it up with foil.
STEP 2: Add two chopped leeks to the skillet along with a pinch each of salt and pepper and stir until the leek starts to get the teensiest bit of brown on it. Add a half pound of orzo and a little white wine and stir until the wine is almost absorbed.
STEP 3: Add some chicken broth and fresh chopped parsley and simmer it all up until the orzo is tender, about ten to twelve minutes.
STEP 4: Add some lemon juice and one more tablespoon of butter and whisk. Taste the sauce and season with salt and pepper as needed.
STEP 5: Return the chicken and any juices to the skillet and turn a few times until everything is nice and coated.
STEP 6: Divide chicken among plates, garnish with lemon zest, parsley and Parmesan cheese and serve it up!
Chicken Orzo FAQ
You can! Just swap in an equal amount of chicken broth and you are all set.
Start with the zesting! There are all kinds of fancy lemon zesting tools out there, but I love my microplane zester – it does the job quickly and you can also use it for cheese. Simply drag the lemon over the zester and little chopped lemon peel pieces will come out the other side. As for juicing, you can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lemon juice into a prep bowl with your hands.
Orzo is usually in the pasta section of your supermarket, but if they don’t carry it you can use any small pasta. Tiny bow-ties or even elbow macaroni will work just fine.
Not a leek person? You can use six chopped scallions or one peeled and chopped sweet onion instead.
Pop your question in the comments section below and I will get back to you pronto!
So there you have it – a sensational comfort food creamy chicken with orzo in a lightly lemony sauce…
…and you only messed up one skillet!
I call that life the way it should be, suppertime-wise. 🥰
OTHER LEMON CHICKEN RECIPES WE LOVE!
 This melt in your mouth tender chicken recipe gets its zing from capers and roasted lemons. |
 This quick one pot chicken recipe blends lemon, artichokes and fresh thyme into a fresh and easy dinner. Lemon chicken with artichokes for the supper win! |
 Turn leftover chicken into an easy elegant supper with this recipe, a lemon and some linguine! |
Want to round out your meal? This recipe pairs well with...
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Print
Skillet Lemon Chicken Orzo
Prep Time: 15 minutes- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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Pin RecipeDescription
This easy recipe for skillet lemon chicken orzo is not only scrumptious, it also makes clean-up a breeze!
Ingredients
- 4 chicken breast halves, pounded to ½ inch thickness
- 3 tablespoons butter
- 2 leeks, rinsed thoroughly and chopped
- 8 ounces orzo
- 1/3 cup white wine
- 2 1/2 cups chicken broth
- ½ cup chopped fresh parsley
- Juice and zest from ½ lemon
- ½ cup grated Parmesan cheese
Instructions
- Melt two tablespoons of the butter in a cast iron or similar large skillet and add the chicken breasts in a single layer. Cook the chicken until browned on both sides and cooked through, about 4 minutes per side (you can check for doneness by using an instant read thermometer – it should read 160). Remove chicken and cover with foil.
- Add the chopped leeks to the skillet along with a pinch each of salt and pepper and stir until the leek starts to get the teensiest bit of brown on it. Add the orzo and the wine and stir until the wine is almost absorbed.
- Add the chicken broth and parsley and simmer until the orzo is tender, about 10 – 12 minutes.
- Add the lemon juice and one more tablespoon of butter and whisk. Taste the sauce and season with salt and pepper as needed.
- Return the chicken and any juices to the skillet and turn a few times until everything is nice and coated.
- Divide chicken among plates, garnish with lemon zest, parsley and Parmesan cheese and serve it up!
Notes
Chicken: We love chicken breasts for this recipe, but you can also use chicken thighs.
Orzo: Can’t find orzo? Any small pasta will work, including elbow macaroni which is always available!
Leeks: If you can’t find any in your produce section, six chopped scallions or one peeled and chopped sweet onion are both good alternatives.
Equipment We Used For This Recipe
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