Skillet dinner
Lemon Garlic Skillet Chicken with Orzo
Golden chicken thighs simmer with orzo, lemon, garlic, and spinach for a bright one-skillet dinner.
Why this dinner works
This is the kind of weeknight recipe Copper Kettle Table is built around: one main pan, familiar ingredients, and a clear sequence that lets flavor build without leaving a sink full of dishes.
The recipe starts with the ingredient that benefits most from browning, then uses the same pan to season the base. That means the finished dish tastes rounded and cozy without requiring a long simmer or specialty equipment.
Dana's cooking notes
- Read through the method once before heating the pan; the steps move quickly once the aromatics go in.
- Keep broth or water nearby so you can loosen the pan if anything reduces faster than expected.
- Taste at the end, not just the beginning. A squeeze of lemon, splash of vinegar, or pinch of salt often wakes up one-pot dinners.
Make it fit your night
Most skillet dinners are flexible. Swap greens, use the broth you have, or add a simple salad if you want something fresh alongside. Leftovers keep well in an airtight container for up to three days.
Lemon Garlic Skillet Chicken with Orzo
Golden chicken thighs simmer with orzo, lemon, garlic, and spinach for a bright one-skillet dinner.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 cup orzo
- 2 1/2 cups low-sodium chicken broth
- 1 lemon, zested and juiced
- 3 cups baby spinach
- 2 tbsp chopped parsley
Method
- Pat chicken dry and season with salt and pepper.
- Heat oil in a wide skillet over medium-high heat. Brown chicken 4 minutes per side, then transfer to a plate.
- Lower heat to medium. Add onion and cook until glossy, about 3 minutes. Stir in garlic and orzo for 1 minute.
- Pour in broth, lemon zest, and lemon juice, scraping up browned bits. Nestle chicken back into the skillet.
- Cover and simmer 14 to 16 minutes, stirring once, until orzo is tender and chicken is cooked through.
- Fold in spinach until wilted. Rest 5 minutes, then finish with parsley and extra lemon if desired.
Notes
- If the orzo tightens before serving, loosen it with a splash of warm broth.
- Chicken breasts work, but check early to avoid overcooking.
Nutrition information is not calculated on this site; ingredients and brands vary, so use your preferred calculator if needed.
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About Dana
Dana Ruiz is the home cook and recipe writer behind Copper Kettle Table, where dinner is practical, flavorful, and designed for fewer dishes.