The Creamy Lemon Chicken Skillet I Make On Weeknights

It’s a hearty, lemony one-pot meal that cooks in just half an hour.

By Amanda Blum
Published September 10, 2025
Author bio photo replacement
One-Pot Lemon Chicken Orzo in a pot

Simply Recipes / Ciara Kehoe

When I think of comfort food, my mind goes to an avgolemono soup I ordered at a Greek restaurant I visited often growing up. The richness of the thick chicken broth was cut by the bright acidity of a strong lemon presence, and a splash of vinegar added a slight sourness. 

My mouth is always chasing that acidic flavor profile, whether it’s in salt and vinegar chips, sour candy, or anything with brininess. Soup is often not filling enough for a meal for me, so I married the bright and acidic flavors of my favorite avgolemono with one of my favorite pastas: orzo. 

On weeknights, I often find myself relying on this one-pot wonder of a recipe, which comes together in just half an hour. Rather than treating the orzo like pasta, this recipe leans towards a risotto. Creamy, golden, and with just enough lemony bite in each forkful, this recipe is a joy to tuck into on a cool night. 

One-Pot Lemon Chicken Orzo on a plate with a spoon

Simply Recipes / Ciara Kehoe

Tips for Making This One-Pot Lemon Chicken Orzo

  • Everyone has a favorite chicken stock, but for this application, I prefer a heavily-flavored stock versus a mild one. For that reason, I recommend a bouillon where you can adjust the intensity of the concentration. My go-to is always Better Than Bouillon Roasted Chicken (Reduced Sodium). Remember that the broth is being used to flavor the orzo as well as the sauce, so make it bolder than you usually would. 
  • Fresh lemon isn’t necessary for this dish—bottled lemon juice works just as well and saves you prep time. Start with the amount of lemon suggested in the recipe, but you can adjust the taste by adding more lemon juice just before the dish is finished, if you like. 
  • Capers add an extra punch of brininess, a bit of visual appeal, and a lovely mouthfeel to the dish. These pops of flavor are optional, but I highly recommend using them.

Easy Tweaks

This dish can easily accommodate any number of vegetables as well. Add fresh spinach when you add the chicken stock and it will melt into the orzo. Sauté zucchini or yellow summer squash with the orzo at the beginning of the dish, if you like. Broccoli can be broken into small florets and added with the chicken. 

One-Pot Lemon Chicken Orzo in a pot

Simply Recipes / Ciara Kehoe

More Perfectly Puckery Recipes

One-Pot Lemon Chicken Orzo

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 6 boneless, skinless chicken thighs (2 to 2 1/2 pounds)

  • 1 teaspoon kosher salt, plus more to taste

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup olive oil

  • 2 cups orzo

  • 3 cups chicken stock

  • 1/2 cup lemon juice, plus more to taste

  • 2 tablespoons champagne vinegar or white wine vinegar

  • 1 tablespoon capers, drained and rinsed, optional

  • 1/2 cup grated or shredded Parmesan cheese

Method

  1. Prep the chicken:

    Slice the chicken thighs into small strips (about 1/2 inch thick) and transfer them to a medium bowl. Toss the sliced chicken with the salt and pepper so the chicken is coated with the seasonings.

  2. Toast the orzo:

    Heat a 10-inch sauté pan over medium-high heat. Add the olive oil and swirl the pan so the oil evenly coats the bottom. When the oil begins to shimmer, add the dry orzo to the pan. Cook, stirring continuously, until each grain is coated in oil, the orzo takes on a golden color, and it smells softly nutty, about 2 minutes.

  3. Deglaze the pan:

    Add the chicken stock, lemon juice, vinegar, and capers (if using) to the pan and continue to stir. Allow the stock to come to a rolling boil, then immediately turn the heat down to medium. You’re looking for a consistent simmer. Allow the orzo to cook for 8 minutes, stirring every few minutes and scraping the bottom so none of the orzo sticks to the pan.

  4. Cook the chicken and orzo through:

    At this point, the amount of liquid in the pan should have reduced dramatically and the orzo should be creamy. Add the chicken to the pan and stir it through the orzo. Cover the pan with a lid and cook, stirring at least once, until the chicken is cooked through, about 5 minutes.

    Uncover the pan and continue to cook, stirring often, until the orzo is tender and cooked through, about 8 more minutes.

  5. Finish:

    Taste to see if the amount of lemon and salt is to your taste. Add another tablespoon of lemon juice, if desired. Add the Parmesan cheese and stir it in, then spoon onto plates to serve. 

    Leftovers can be refrigerated in an airtight container for up to 4 days. To reheat, microwave, covered, in 30-second intervals until heated through.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
477 Calories
23g Fat
27g Carbs
41g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 477
% Daily Value*
Total Fat 23g 29%
Saturated Fat 6g 30%
Cholesterol 170mg 57%
Sodium 736mg 32%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 41g
Vitamin C 3mg 16%
Calcium 110mg 8%
Iron 3mg 15%
Potassium 575mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.