Quick Lemon Herb Chicken and Orzo Skillet

I love finding those weeknight meals that feel fancy but are secretly super simple. This lemon herb chicken and orzo skillet is one of those gems! It comes together in one pan, meaning less cleanup for me, and the bright lemon and fresh herb flavors are just perfect for lifting your spirits after a long day. Even if you're new to cooking, you'll find this recipe incredibly forgiving and rewarding.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup orzo pasta
• 2 cloves garlic, minced
• 2 1/2 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper.
2. Add chicken to the hot skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Add orzo to the skillet and cook, stirring, for 1 minute until lightly toasted.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. Return the cooked chicken to the skillet. Reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is tender and liquid is mostly absorbed.
7. Stir in Parmesan cheese, lemon juice, parsley, and dill (if using) until well combined and creamy.
8. Serve immediately, garnished with extra parsley and lemon wedges if desired.